Issue link: http://winesandvines.uberflip.com/i/279499
52 W i n e s & V i n e s A P R i L 2 0 1 4 G R A P E G R O W I N G W I N E M A K I N G W hile a few winemakers have consciously adopted a Luddite-like anti-tech- nology position, most recognize that science and technology have led to better wines. Few places have done more to further the science of winemaking than the University of California, Davis, and its research and teaching winery and new sus- tainable research facilities (see "On Cam- pus, Off the Grid" in the July 2013 issue of Wines & Vines) are already perfecting many old processes as they test new ideas. The chair of the Department of Viticul- ture and Enology at UC Davis is David E. Block, a chemical engineering Ph.D. who is also a professor in the Department of Chemical Engineering and Materials Science there. Block formerly worked in another field utilizing fermentation, biopharmaceuticals. He, along with another chemical engi- neer and veteran V&E professor, Dr. Roger Boulton, have devoted much time to considering the winery of the future. Block presented their thoughts at the 2013 Wine Executive Program con- ducted by the UC Davis Graduate School of Management. The focus of the talk was incorporating new technology into winemaking, both in making wine and in improving manage- ment of utilities and waste. The emphasis was solving key issues facing the wine industry, increasing wine quality, reducing processing costs and increasing sustainability while better man- aging natural resources. New technology can help meet all of those goals. This arti- cle summarizes Block's comments. The technologies that improve the winemaking process—and also improve wines—arise from a number of sources including R&D with a specific goal and the application of fortuitous inventions developed for other purposes. The wine industry can apply techniques developed for other industries including dairy pro- cessing, beer making and pharmaceuticals. Fortunately, many changes can improve the wine while reducing cost; saving money doesn't necessarily compromise quality. Data helps decide harvest Some of the improved technology is in instrumentation, which can provide better information for the winemaker to use in making decisions. An example is deciding when to har- vest. Once upon a time winemakers set harvest dates by the lunar calendar or saints' days. In more recent times harvest was based on simple measurements of The Winery of the Future Elements of it are operating today, say UC Davis professors By Paul Franson Highlights • Technology and research-based knowledge can improve the quality of wine and reduce the cost of pro- duction and waste of resources. • Even those who reject winemaking technology like filters, micro-oxygen- ation and reverse osmosis can take advantage of instrumentation and monitoring. • Recycling and reducing the use of resources like water, energy and even heat, cold and carbon dioxide may eventually be required. Photovoltaic cells generate electricity from sunlight, and some wineries also heat water with the sun.