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entirely
with funds from private
donors; no federal
or state funds
were used.
Environmentally
responsible features
include maximum
use of natural light,
rooftop photovoltaic
cells to provide
all of the facility’s
power at peak load,
use of recycled glass
in the flooring, interior
paneling recycled
from a 1928
wooden aqueduct,
and use of lumber
harvested from sustainably
certified
forest operations.
“The new teaching
and research
winery and vineyard
are game changers
for our winemaking
and grape growing
program to help
California wine- making
advance dram- atically in both quality
and sustainability,” says wine chemist
Andrew Waterhouse (Marvin Sands
Endo- wed Chair in the Department of
Viticul- ture & Enology).
High-tech fermentation system
A $1 million assembly of 152 wireless
200-L variable capacity, elec- tro-polished,
stainless steel fermentors
featu- res automated control of
temperature and the “pump-over”
process, two of the most important
factors affe- cting wine character- istics
and quality. “Our working volume is
140 liters of red must that presses out
to between 1⁄3 and ½ of a 225-L oak
barrel,” explains Chik Brenneman,
win- ery manager. “We can ferment 40
gallons of white grape juice.”
The newly designed fermentation
sensors extract and transmit sugarconcentration
data from white and
red fermentations across a secure
wireless network The data can be
generated every 15 minutes with
a precision of 0.25° Brix. “The creation
of these sensors involved
applying complex mathematical
procedures and the latest radio frequency
technology,” explains Roger
Boulton (winery engineering expert
and Stephen Sinclair Scott Endowed
Chair in Enology).
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A skylight along the spine of the roof
provides maximum natural light to the 6,000
sq. ft. main fermentation hall.
RIGHT: 152, 200-L fermentors were designed,
fabricated, and donated by Cypress
Semiconductor (San Jose, CA) T.J. Rodgers
(founder and president).
nlocking longstanding mysteries about the
wine industry in California and
around the globe is one goal of the new, most technologically
advanced and environmentally sophisticated winery
in the world at University of California, Davis.
Cooperages 1912 barrel room contains
10 T.W. Boswell and 10 World Cooperage
barrels plus five-year-old barrels on 40
Western Square 7-inch high two-barrel
racks.
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Construction
of the $15 million
teaching and research winery
was completed
in July 2010. It
is designed to
become self-sustainable
in energy
and water use
after all of its features are on-line. The
winery is adjacent to a new 12-acre
teaching and research vineyard within
the campus’s Robert Mondavi Institute
for Wine and Food Science (opened in
2008).
The winery includes the main fermentation
hall (6,000 sq. ft.), four adjacent
controlled-temperature rooms
(400 sq. ft.), a 600 sq. ft. receiving pad,
a classroom, and a 580 sq. ft. laboratory.
One adjacent room can hold
grapes at 35°F before sorting/crushing
by students.
The winery is part of a new
34,000 square foot complex that also
encompasses a brewery and foodprocessing
pilot
plant, built to LEED
Platinum standards.
The complex
was designed,
constructed, and
equipped
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