The work is the latest in more than a century of trail-blazing viticulture and enology science at UC Davis
A new discovery by UC Davis researchers is helping combat costly grape powdery mildew damage.
CBS13 Sacramento covers the water-saving technologies that make sustainable wine production possible.
Grad student Mike Levy works on economics, environment, and communities.
Plant sciences professor: highest campus medal for service and dedication.
Picnic Day event helps draw attention to delight of honey and plight of bees.
Olive Center director Dan Flynn helps dispel misconceptions at international competition.
Consumers rate wines differently than experts and trained panelists.
UC Davis again ranks No. 1 in the world for teaching and research in agriculture and forestry.
Prof. Julian Alston estimates 10 percent more alcohol in wine than 20 years ago
UC Davis research finds dark chocolate may lower risk of heart disease.
The College of Agricultural and Environmental Sciences welcomes a new dean.
Charlie Bamforth and Kyria Boundy-Mills talk about the importance of yeast in beer brewing.
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.
Plant biologist Roger Beachy named founding director of the World Food Center at UC Davis.
Plant disease expert Helene Dillard, who is associate dean and head of Cooperative Extension at Cornell University, has been named the new dean of the College of Agricultural and Environmental Sciences at UC Davis, and will begin at UC Davis in late January 2014.
The California legislature honored UC Davis’ top ranking in agricultural teaching and research with a unanimous resolution.
UC Davis researchers have developed chemical fingerprints for 60 American whiskeys.
UC Davis and China’s Jiangnan University are establishing the world’s first Confucius Institute devoted to Chinese food and beverage at UC Davis.