UC Davis seeks to turn little water into wine

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. As California endures its fourth year of drought, the UC Davis Department of Viticulture and Enology on Thursday showed off its latest attempts to make sure student-produced wine not only remains delicious but also water conscious. The dry heat in California has sped up wine-grape picking at UC Davis, but the volume remains stable compared to previous years. By the end of the 2015 wine crush at UC Davis, students and staff of the department will have crushed 7,182 pounds of grapes, and they are on course to produce close to 450 gallons of wine out of their 12 acres of vines, located near the main entrance of the campus off Interstate 80. <more>


Aug. 13, 2015 The Sacramento Bee