Dario Cantù is a Professor and Plant Biologist in the Department of Viticulture and Enology. Part of his research is currently focused on grape genomics, gathering genetic information from the grapevine by sequencing the genomes of several varieties and then comparing them to find out the genetic differences between grape species and varieties. Every genome is different from another, and every grapevine clone, variety, and species have genetic differences.

The wildfires of 2020 changed the Oberholster lab harvest plan dramatically.  

Suddenly, we had several grape varieties, on the UC Davis vineyards doorstep, exposed to heavy smoke and ash. We could not let the opportunity to study the varietal impact on smoke exposure slip through our fingers.  

Is cultivated meat — essentially, animal protein grown under lab conditions — a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the University of California, Davis, aims to explore the long-term sustainability of cultivated meat, supported by a new grant of up to $3.55 million from the National Science Foundation Growing Convergence program, in addition to previous support from the Good Food Institute and New Harvest.

Dr. Mason Earles joined UC Davis in the Fall of 2019 as an assistant professor in the Departments of Viticulture & Enology and Biological and Agricultural Engineering. Prior to coming to UC Davis, he worked at Apple, Inc.

In recent years, the grape and wine industry in the western United States has experienced repeated smoke exposures from wildfires. These have resulted in wines with characteristic off aromas and flavors that have come to be known as smoke taint. There are examples of smoke tainted wines from at least five of the past ten vintages from California, Oregon or Washington State; all three states produced affected wines in 2017 and 2018.