Faculty

Professor Sue Ebeler's ASEV Honorary Research Lecture

August 05, 2019

Professor Sue Ebeler recently gave the ASEV Honorary Research Lecture at the ASEV annual meeting in June.  Her lecture, titled "Perspectives on Grape and Wine Flavor: Past, Present, and Future" is summarized in the abstract below:

Title: Perspectives on Grape and Wine Flavor: Past, Present, and Future

Machines Poised To Replace Vineyard Workers

July 23, 2019
One of the greatest expenses of making wine is the cost of people. Much of the work in picking wine grapes, or really any fruit, is the cost of doing the work by hand. Many hands are required. For now, that is; inventors continue to tweak designs for machines that can prune and pick in the vineyards and orchards. The Viticulture & Enology program at the University of California-Davis is involved in the transition, as is the UC's Division of Agriculture and Natural Resources. Kaan Kurtural of UCD visits with George Zhuang of UCANR .

Parting words from Dr. Carl Winter

June 27, 2019

Dr. Carl Winter, Specialist in Cooperative Extension and Vice Chair of this Department, is retiring from UC Davis at the end of June, 2019 after 28 years with the UC Davis Department of Food Science and Technology, and 32 years with the University of California. 

Why some red wines taste 'dry'

May 10, 2019
Wine connoisseurs can easily discriminate a dry red wine, such as Cabernet Sauvignon, from a fruitier red, like Pinot Noir. Scientists have long linked the "dryness" sensation in wine to tannins, but how these molecules create their characteristic mouthfeel over time is not fully understood. Now, researchers reporting in ACS' Journal of Agricultural and Food Chemistry have found that tannin structure, concentration and interactions with saliva and other wine components influence the perception of dryness.

Carl Winter quoted in US News and World Report article

May 10, 2019

In an article written for US News and World Report, registered dietician Dr. Joan Sagle Blake implored her readers to keep eating fresh produce, despite the recent release of this year's "Dirty Dozen", which lists the 12 fruits and vegetables available in the U.S. that have the most pesticide residues.

In the article, she quotes FST's Dr. Carl Winter. His research detecting pesticides in foods and evaluating their risk to humans is used to inform the U.S. Department of Agriculture's Pesticide Data Program.

Eduardo Dingler, Wine to Sake: The Oakville Winegrowers

May 10, 2019
Undoubtedly one of my favorite events of the year, the Oakville Winegrowers delivered another exciting day full of in-depth vineyard and state-of-the-industry discussions, an epic flight of wines showcasing vintage and location differences and, of course, the walk-around tasting where the vintners from this famed region gathered to share their latest vintage releases.