UC Davis scientists assessed winery wastewater samples monthly and conclude that - under the right conditions - wastewater is a viable irrigation source.
The work is the latest in more than a century of trail-blazing viticulture and enology science at UC Davis
CBS13 Sacramento covers the water-saving technologies that make sustainable wine production possible.
California's wine industry leaders are adapting to drought and consumer shifts.
Grad student Mike Levy works on economics, environment, and communities.
Executives learn about technological advances to address key winemaking issues.
Consumers rate wines differently than experts and trained panelists.
Allowing underage students to taste (not drink) wine or beer as part of coursework.
Prof. Julian Alston estimates 10 percent more alcohol in wine than 20 years ago
Wine display is one part of wider look at the evolution of American food.
Terroir — and microbial terroir — impact grapes and the wines they produce.
The monetary benefits of screening wine-producing grapevines and rootstocks for viruses far outweigh the costs.
Professor emerita Carole Meredith, Department of Viticulture and Enology, is receiving the California State Fair’s Wine Lifetime Achievement Award.
Supporters and wine industry leaders gathered at UC Davis to celebrate the opening of the Jess S. Jackson Sustainable Winery Building.