In this spot in 1937, the University of California at Davis began construction of its Enology Building. This building would house the Department of Viticulture and Enology. For over 100 years, the research done in this facility has enabled California to become a premier wine produce. The art of wine making was thought to have originated with the first civilizations around 4000bc in the Middle East accidentally. Essentially, wine is just crushed grapes that are left in a container to ferment. The art of wine making may sound like a simple task, but, in fact, it is a delicate process that has grown into a very rich industry worldwide. The people at the Department of Viticulture and Enology at the University of California study this process inside and out. They test and perfect methods for growing and cultivating grape plants. They also look deeper into the science of fermentation and at the different yeasts that can be used, including the star in the fermentation process, Sacchromyces species (including S. bayanus  and S. ellipsoideus). Yeasts are essential to the fermentation of the grapes.  When at the right temperature, the yeast transforms the sugar of the grape juice into alcohol while also adding a distinct flavor to the wine. The research performed on yeasts and the fermentation process is crucial to the success of creating and improving the quality of wine. Just think: if the University of California had never built and funded this building for their viticulture and enology department, the popular California wine industry would be non-existent.

S. Mizell