Viticulture and Enology

Viticulture and Enology brings together the sciences of grape growing and winemaking, but the learning extends far beyond the vineyard and winery. It is the study of a complete agricultural system: how genetics, soil, water, climate and plant physiology shape a crop; how microorganisms, chemistry and processing transform that crop into a finished product; and how engineering, technology, and economics influence the system from production to market. 

Grapes and wine also provide a distinctive lens through which to understand the relationship between science and society. Grapevines and fermented beverages have been part of human agriculture for centuries, connecting history, geography, culture, cuisine, language, craftsmanship and place. 

As agriculture evolves, viticulture and enology are increasingly shaped by data science, artificial intelligence, sensors, automation and precision agriculture. At UC Davis, students learn to bring these perspectives together to understand and solve complex problems from vineyard to winery and beyond.

Major Requirements

The viticulture and enology major is grounded in the natural and quantitative sciences, including plant biology, chemistry, engineering, and microbiology, with advanced study of grapevine physiology and production, wine chemistry, fermentation, sensory science and winery systems. Students also broaden their education through coursework in areas including plant physiology, genetics, food science, economics, business, and foreign language, as well as having opportunity for summer research and internships.