Viticulture and Enology

Treasury winemaker pursues his PhD in the Boulton Lab

July 31, 2018

Bob Coleman is a fourth year Agricultural and Environmental Chemistry student studying the kinetics and mechanism of wine oxidation with Dr. Roger Boulton in the Department of Viticulture and Enology. He was born and raised, third generation, in Sonoma County wine country, and still resides there with his wife, Cynthia, and daughter, Shannon. After receiving his Bachelor of Science Degree in Biochemistry at UC Davis in 1993, he returned home and took a temporary harvest cellar position at Chateau Souverain in Alexander Valley.

Research Spotlight: Dr. Ron Runnebaum - Sustainable Use of Natural Resources

July 26, 2018

Dr. Runnebaum’s lab works on developing processes for more sustainable use of our natural resources, including those important in winemaking. These processes often involve the development and use of solid materials that can be regenerated and reused and can both replace the use of chemicals and reduce solid waste produced. For example, researchers in the lab have begun studying alternatives to bentonite for protein fining by using solid materials as adsorbents in a continuously operated column.

Student Spotlight: Graduate student Derek Baljeu

July 24, 2018

About a decade ago if you chose to visit Huntington Beach, there was a good chance you would see Derek Baljeu relaxing on the sand, surfing in the water, or hiking on the local trail. Fast forward to high school and you could find him out in the field or in the classroom. A majority of his earlier years were split between being team captain of the football team and being enrolled in a demanding business program.

2018 VEN Scholarship Celebration

July 24, 2018

On June 5, the 2018 Viticulture and Enology Scholarship Celebration occurred at the Good Life Garden at UC Davis.  The celebration was held to recognize the 15 graduate and 35 undergraduate students who had won scholarships, as well as ten students who were awarded international internships.

Students, donors, staff and faculty mingled and enjoyed a barbecue catered by the faculty of the department, as they celebrated the awards which totaled over $340,000 for scholarships and $57,000 for international internships.

Congratulations to all the student awardees!

 

VEN 127: A New Course in Post-Fermentation Processing

July 20, 2018

This past spring quarter we offered a new course that we hope will one day be a regular part of the curriculum.  In this course, students took wine made in the fall and finished it through packaging in our Teaching and Research Winery.  We have always taught VEN 124, Wine Production, which allows our students to gain valuable hands-on experience in the winery (see May 2018 Newsletter), but this is the first time that we have been able to offer students the hands-on experience of blending, fining, aging, filtering, and packaging their own wines to supplement what they learn in their Wine Tec

New, modern vineyard planted at Oakville Station

July 16, 2018

The Oakville Station is a getting a boost from redevelopment.  As the vines from previous research studies matured, and as industry needs have changed, we have started redeveloping the vineyards.  The new vineyards are using modern trellis and irrigation systems and are being installed to accommodate mechanization. 

Recap of recent Wine Flavor 101 programs

July 11, 2018

On June 4th the Department organized a Wine Flavor 101 program on campus titled “Managing Red Wine Quality”. After an overview by Anita Oberholster (Cooperative Extension Specialist in Enology), a great selection of talks by Professors Dave Block, Jim Harbertson and Andy Waterhouse covered topics such as the impact of cap management, fermentation temperature, extended maceration, exogenous tannins and micro-oxygenation on wine composition and potentially quality. The findings of many of these research studies were supported by wine tastings.

CE Specialst Dr. Kaan Kurtural featured in Capital Press website

May 15, 2018

"In the heart of the Napa Valley, a vineyard produces fine Cabernet Sauvignon with virtually no help from laborers."

"The 40-acre “touchless vineyard” was established by Kaan Kurtural, a University of California Cooperative Extension specialist who has devoted much of his career to improving production efficiency in vineyards as labor shortages have worsened."  So begins an article by Tim Hearden on capitalpress.com, "the West's Ag Website".