Two very successful on-campus workshops were held at the UC Davis Conference Center recently, addressing themes of Managing Oxygen for Wine Composition and Stability and Practical Color and Tannin Management Strategies.
FST researchers have shown that an enzyme produced by beneficial microbes in babies intestines is able to harvest specific sugar compounds from human breast-milk and cows milk.
Cooperative Extension Specialist Dr. Linda Harris is FST's newest department chair. She began her five-year term on July 1, replacing Professor Mike McCarthy who retired on June 29.
Sensory Evaluation of Wine covers the principles of sensory evaluation and application to wines. Factors influencing wine flavor, data from sensory analysis of model solutions.
FST professor David Mills, expanding on his research into the role of microbes in winemaking, says individual wines can have very specific microbial "fingerprints" -- and suggests winemakers can use this information for quality control.
