Yeast is an excellent microorganism used for fermenting foods into beer, wine and cheese. However, unwanted yeasts can also spoil dairy products, fruit juices, and more. Currently, yeast identification methods take a long time to process, but many foods are already on the market before then. To combat these problems, UC Davis researchers Hyeon Woo (Howard) Park, J. Mason Earles, and Nitin Nitin experimented with deep learning to create a yeast classification model that can provide accurate results in 1/20 of the typical time.

From the College of Agricultural and Environmental Sciences

Nestled among the rolling hills of Napa Valley and surrounded by award-winning wineries like Opus One and Robert Mondavi lies a gem of the research and winemaking world: Oakville Station.

From the College of Agricultural and Environmental Sciences

Anita Oberholster, a wine chemist and professor of Cooperative Extension in the Department of Viticulture and Enology at University of California, Davis, died Saturday after a long battle with cancer. She was 50.

From the College of Agricultural and Environmental Sciences and UC Davis News.

From the College of Agricultural and Environmental Sciences

Food and wine are more than just great flavors – they reflect the stories of communities and traditions. Darrell Corti, a Sacramento food and wine expert, has spent a lifetime sharing those stories, enriching California’s culinary landscape with his introduction of new tastes, ingredients and varietals.

From the UC Davis Arboretum and Public Garden and UC Davis News

From the College of Agricultural and Environmental Sciences

In a celebration of friendship and fermentation, the 2024 UC Davis Iron Brew competition has crowned Brew La-La as this year’s winner. With each sip, this Belgian blonde ale features hints of honeysuckle, wildflowers and citrus blossoms that intertwine with subtle undertones of vanilla, bubble gum and honey. 

From the College of Agricultural and Environmental Sciences

An interdisciplinary team of scientists and researchers from University of California, Davis, are studying agave plants in the Golden State as farmers are turning to the crop as a potential drought-tolerant option of the future.

From the College of Agricultural and Environmental Sciences

Ben Montpetit, a yeast geneticist and biochemist, is the new chair of the Department of Viticulture and Enology at University of California, Davis.

Montpetit joined UC Davis in 2016 and became department vice chair in 2021.

In his new role, he plans to enhance student offerings, continue to advance diversity efforts and foster investment in students, faculty, staff and department operations.

From the College of Agricultural and Environmental Sciences