Liang Chen, Ph.D., Assistant Professor of Wine Chemistry

I am a wine chemist, researcher, and educator in the Department of Viticulture and Enology at the University of California, Davis. 

I earned my Ph.D. in wine chemistry (09/2015–12/2019) from the University of Adelaide in Australia, focusing on the chemistry of the tropical-smelling volatile molecules known as varietal thiols, working primarily with Sauvignon blanc wines from the Adelaide Hills region. After completing my Ph.D., I moved to Institut des Sciences de la Vigne et du Vin (ISVV) at the University of Bordeaux in France, where I interned in 2019 during my Ph.D., and worked as a postdoctoral scholar in enology from 2020 to 2023. My research at ISVV centered on understanding the molecular basis of the characteristic aging bouquet of premium classic Bordeaux red blends. I also contributed to the chemical analysis of wines that spent more than one year on board the International Space Station (ISS) as part of Mission WISE. In March 2023, I was employed as a research scientist at E. & J. Gallo Winery in Modesto, California, before joining UC Davis in November 2024.

My research expertise encompasses the isolation and extraction of metabolites from grapes and wine, as well as their analysis by a range of advanced analytical techniques, including multidimensional chromatography, detection by olfactometry and high-resolution mass spectrometry, and untargeted omics approaches for the discovery and/or measurements of various grape, wine, and yeast metabolites. My current research is focused on the chemical diversity of wine components and their dynamics relevant to wine flavor, production, and sustainability. Through the development and application of modern analytical chemistry techniques, I aim to advance the scientific knowledge in the following areas: (1) chemical analysis of grape and wine; (2) compounds in grape and wine that impact aroma, mouthfeel, and taste (i.e., organoleptic properties); (3) formation pathways and interactions of wine constituents; and (4) impacts of grapegrowing and winemaking practices and the environment on wine composition. In addition to my research activities, I instruct undergraduate and graduate students in chemistry and winemaking. Research opportunities are available for candidates who are interested in all aspects of grape and wine chemistry. Contact me to explore more about collaborations, research programs, financial support, scholarships, and other resources available to support your scholarly journey.

Christopher Johnson, Enologist/Lab Manager
 

Originally from Massachusetts, I moved to Davis in 2011 to pursue my dream of attending UC Davis and working in the California wine industry. After earning a BA in Political Science from the University of Massachusetts Amherst, I discovered my passion for winemaking and decided to change career paths. To prepare for admission to the Viticulture and Enology (V&E) Master's program, I attended and worked at Napa Valley College's teaching winery, completing my prerequisite coursework. In 2014, I was admitted to the V&E Master's program at UC Davis and graduated in 2016. During my studies, I gained valuable hands-on experience working harvests at Sterling Vineyards and Quintessa.

After earning my degree, I joined JJ Pfister, a craft distillery founded by one of my UC Davis classmates. Over more than seven years there, I was part of a team that crafted award-winning spirits, including vodkas, gins, whiskies, and brandies. Now, I’m thrilled to return to UC Davis as a member of the winemaking team at the research winery, where I look forward to contributing to the innovative work being done in wine production and research.
 

James Nelson, Sustainability Engineer

I am a three-time UC Davis alumni with a B.S., M.S. and Ph.D. in Electrical Engineering. During my graduate studies, I 

worked with Professors Roger Boulton (V & E) and Andre Knoesen (EE) researching wine fermentation monitoring, modeling and control. Before joining V & E as the sustainability engineer, I was a Postdoc in Professor Runnebaum's lab where he focused on understanding redox potential as a winemaking process parameter. I am excited to contribute to expanding the sustainable design and operation of the Teaching and Research Winery.