Important

vineyard Response to wildfire impact on CA wine industry and smoke taint
Firstly, our thoughts are with those impacted by the currant wildfires in Northern California. Please contact us if we can be of service in any capacity.


Announcements

Request Tracker (RT) Introduction
A brief introduction to the Cluster ticketing system for support issues.


Making News

bisson Dr. Linda Bisson retires after 32 years in the Department
For 32 years, Linda taught wine production, the biology of yeast, and graduate courses in genetics.

winery Chik Brenneman to receive CAES' Award of Distinction for staff
Chik Brenneman to receive CAES' Award of Distinction for staff

Recent Publications of VEN faculty
Recent Publications of VEN faculty

More Making News news...


Faculty

walker Research Spot Light on Dr. Andy Walker: Classical Breeding is Conquering Pierce's Disease
Dr. Walker's lab works on combating grapevine pest and disease problems by breeding resistant rootstocks and fruiting varieties.


Staff

Nathan and spencer Teaching and Research Winery and Vineyard Updates
Harvest, staffing and tackling Pierce's Disease: Chik Brenneman fills us in on the latest from the winery.


Students

Dragomira VEN undergad Dragomira Zheleva wins Outstanding Senior Award
VEN undergad Dragomira Zheleva wins Outstanding Senior Award

VEN class VEN 3: Introduction to Winemaking in France
The summer session of Introduction to Winemaking (VEN 3) partners with the U.C. Davis Summer Abroad program to offer the course in France.

leong VEN grad student wins career grant
Kara Leong has won the 2017-18 American Association of University Women (AAUW) career grant. This grant assists women pursuing a certificate or degree to advance their careers, change careers or re-enter the workforce.

More Students news...


Computing

Department Computer Lab - VEN Computing Lab - Rules
All currently registered Department of Viticulture & Enology students are eligible to use the computer lab.


Research

glasses Recap of Wine Flavor 101 events
Two Wine Flavor 101 events were held recently: one in May on recognizing non-microbial taints, and one in July on emerging varietals.