The wine industry is a highly relevant agricultural sector for California and Chile which continues to grow both in volume and production of premium wines. The quality and price of the wines are determined by a complex interaction between the genetics of the vine, soil conditions, climate, maturity, fermentation and aging. There are opportunities for science-based interventions at each stage of the wine production process in order to improve the final product and its economic value. Since Chile and California have similar conditions both in climate – the same grape varieties can be grown in both territories – as in production, they have the possibility to share information and research results.
UC Davis´s Viticulture and Enology is one of the founding departments of this university and is known for its technological contribution to California’s wine industry. The “Jess S. Jackson Sustainable Winery Building”, leads research in sustainable winemaking processes, such as carbon dioxide capture, water capture and reuse, as well as the use of alternative energy sources.
Some initiatives of this R+D platform are:
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Chemical quality markers of Cabernet Sauvignon (watch video above)
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Determination of risk factors which prevent the successful fermentation of rainfed wines Pais cultivar.