Making News

New System More Accurately Estimates Vineyard Crop Yields

August 06, 2019
A company is developing a computer vision system to estimate vineyard crop yield with the collaboration of UC Davis scientists. On Friday, Nathan Strong, president and chief executive officer at Terroir AI in Menlo Park, demonstrated the system at UC Davis’ Oakville Station. Strong installed a box containing four sensor cameras in the back of the station’s ATV, the cameras adjusted for the high-wire trellis system of the experimental block.

Student Profile: Ph.D. student Jordan Beaver

July 29, 2019

Jordan Beaver is a fourth-year Ph.D. student in the Agricultural and Environmental Chemistry Graduate Group at UC Davis. Growing up in Rock Hill, South Carolina, Jordan developed a love for the outdoors, including camping, hiking, rock climbing, and canoeing, as well as a deep appreciation for Southern BBQ.

Machines Poised To Replace Vineyard Workers Ahmad Hakim 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 .

UC Davis Winemaker Chik Brenneman Retired March 5, 2019

May 23, 2019

University of California, Davis (UC Davis) winemaker Charles “Chik” Brenneman retired from his position at the UC Davis Teaching and Research Winery on March 5, 2019 to pursue other winemaking opportunities and to have more time for personal interests. Brenneman joined the Department of Viticulture and Enology (V&E) as staff winemaker in 2006, when the department offices and teaching winery were still located in Wickson Hall on the UC Davis campus.

Course Profile: VEN 126 Wine Stability with Dr. Ron Runnebaum

May 21, 2019

The Wine Stability course (VEN 126) addresses the most important physical, chemical and enzymatic reactions in juices and wines as well as the theory and principles associated with adjustment of acidity, fining, stabilization for shipping and clarification of wines.  The course provides the scientific basis and a quantitative perspective of our understanding of the physical and chemical reactions in wines, besides the ethanol and malolactic fermentations.

By the completion of this class, the student should be able to: