![UC Davis student Eric Hildretch, 21, loads grapes into a hopper](/sites/g/files/dgvnsk1131/files/styles/sf_landscape_16x9/public/images/article/1_20150813_mrl_crush_2.jpeg?h=80fdb8f8&itok=ThFmTUaq)
The main vineyard at the University of California, Davis, currently relies on 4 to 6 gallons of water to produce each gallon of wine. As soon as next year, researchers hope new technologies can reduce that vineyard demand to as little as 1 gallon of water per gallon of wine.
Original Article