UC Davis Discussion Invites You to Understand the Impact on Grape Growing
One of the best places in California to study and scientifically understand the wine industry is UC Davis. I don't know when you realized that global warming was a real warning sign. I heard it in the '60s and started doing my part. It's been a bit of a lonely road, quite frankly, but I'm […]

One of the best places in California to study and scientifically understand the wine industry is UC Davis. I don't know when you realized that global warming was a real warning sign. I heard it in the '60s and started doing my part. It's been a bit of a lonely road, quite frankly, but I'm thankful some of us took it seriously. It's even hard to imagine the pile of shit I would have created, if I hadn't stopped buying cans of chlorofluorocarbons, all recycled and all plastic (paper bags line my trash cans and my recycling containers), heck - I even found TP bamboo. Then there was a whole school that I trained not to leave school and leave their garbage on our lawn, with a “Give a hoot; Do not pollute ” campaign. It not only worked for these students, but the concept was passed down to all subsequent generations. (I know, because we lived in this house for 17 years and never had to bend over again.)

And, here we are, the ice caps are melting, and the world's population has doubled since the 1960s… doubled! And I have a nine year old home schooled grandson. We are deeply absorbed by the Netflix series "Our world. »It's a good dose of Flora, Fauna, and how he can also help by adapting his life to the changes of our planet. The power of one is one. The power of each successive number is squared ...

  • 2 = 4
  • 3 = 9
  • 1,000 = 1,000,000

We can do it!

So… UC Davis for you and yours in viticulture and oenology…

Impact of Climate Change on California Wine Regions Focus of UC Davis Discussion
Free online panel is November 10, 2020

By Jessica Nusbaum on October 30, 2020, in Environment

The impact of climate change on the ability of major California wine regions to grow grape varieties like Chardonnay and Cabernet Sauvignon, and the need to plan - and plant - for the future, will be discussed. online public organized by the University. of California, Davis, at 6 p.m. on Tuesday, November 10.

The panel will include Esther mobley, who writes about wine for the Chronicle of San Francisco and covered the effects of climate change on Napa Valley; Dan Petroski, winemaker for Larkmead vineyards, who is at the forefront of the discussion about the need for Napa Valley winemakers to identify solutions to rising temperatures; and assistant professor UC Davis Elisabeth forrestel, which studies how wild and cultivated vines adapt to drought and heat stress.

Petroski and Forrestel will also share their experiences in the field. Forrestel has launched an international initiative focused on adapting vineyards to climate change, with initial plantings of cultivars with wine potential under warmer and drier conditions already underway in Napa and Davis. Petroski planted a new experimental vineyard in Larkmead last year to test grape varieties from the southern hemisphere and southern Mediterranean.

The public is invited to join the Zoom discussion; register by 3:00 p.m. on November 10, 2020, to receive the link. The one-hour conference will include a question-and-answer session with the audience.

The discussion is part of the Flavor series, which explores some of the biggest food and drink topics studied today at UC Davis. The series is presented by the Robert Mondavi Institute of Wine and Food Sciences and the UC Davis Library, which has been called the world's largest wine library.

Media contact (s)

Jessica nusbaum, UC Davis Library, 530-752-4145, cell 415-548-5377, jlnusbaum@ucdavis.edu

Karen Nikos-Rose, News and Media Relations, 530-219-5472, kmnikos@ucdavis.edu

To see more UC Davis news, visit their online newsroom: https://www.ucdavis.edu/news.


We would recommend either Wineworks Premium or Wineworks Superior as your first 30 Bottle Kit Wine. Both of these ranges are designed to produce a good quality wine that is ready to drink within 2-4 weeks but will benefit if left up to 6-8 weeks. Furthermore, they also have a great selection of wines to choose from.

If you’ve never made wine before or you simply don’t have any of the equipment or ingredients any longer then you could purchase one of our bundles. These bundles allie all the required equipment along with your prefered wine pack so that you can have everything delivered to your door and just get started. The Wineworks Superior Starter Bundles are a great choice if you want to keep the equipment budget down but still choose the quality of wine you’d like to go for. Whereas, the Wineworks Luxury Starter Bundles offer a better quality equipment pack and still let you choose from a great choice of wine kits.

The two most important critères of making wine are Cleanliness and Temperature. Firstly remember everything that comes into contact with the wine should be cleaned and sterilised ( see below ). Secondly maintain a constant temperature between 21-26°C ( 69-79°F ). It is much better to be on the cool side and constant than hot one minute and cold the next. Airing cupboards are definitely no, no’s. ( See below )

Clean and sterilise all equipment. Here’s a selection of Sterilisers you can use and if you not quite sure which steriliser to go for then you can take a look at our Beginners Wine Making Part 1 - Cleaning, Sterlising

Wineworks Superior wines : These usually take 10-15 days to ferment, and a further week to clear. Again the wine can be drunk immediately but we recommend ageing it 4 weeks but you can leave it up to 12 months. The time you will leave it will depend very much on your stocks. So get plenty built up. The reds benefit more than the whites with ageing. Certain kits ( see the list below ) are suited more to the experienced wine maker and take around 4 weeks to ferment and then left for a further 2 weeks. These products does really benefit from ageing. All the kits we list in this section require little ageing.

As it’s new to you it will probably take in all 2 hours for your first batch. However, once you are used to it 1 hour is about the maximum amount of time needed. We would also point out bar the bottling side; it takes just as long to make 6 bottles as it does to make 30 bottles, so we strongly recommend you make the larger quantity. After all 6 bottles doesn’t go very far as we said before !

From our experience it is much better to maintain a constant temperature than a fluctuating one. We suggest 21-26°C ( 69-79°F ), although if it is cooler than this, it is not a problem, it just takes slightly longer to ferment. If you can’t maintain this then we supply three different forms of heating equipment : Brew Belt / Heat BeltThis is a simple insulated electric cable that wraps round your container and provides a gentle heat. It is very flexible and extremely easy to use. Heat Tray ( 4 demi/5 Gallon Fermenter ) This is like a flat tray that provides a gentle continuous heat that goes under the fermenter. Immersion HeaterThis drops into the container, through the bung and can be thermostatically controlled to maintain the juste temperature. Similar to a fish tank heater. All these can be added to our starter kit packages. See our scène showing the variétés of heating equipment available for your fermentation.

It is important to clean

If you’ve made it this far, hopefully understanding a bit of what we’ve said, then you’ll want to know how much it will cost to get started ! As you may have noticed, we’ve put together a couple of equipment packs which include everything you need, and take the confusion out of buying. You can make your first 30 bottles of Wine for approximately £65. 00. That’s all in ( Equipment

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