UC Davis student Eric Hildretch, 21, loads grapes into a hopper before they are crushed to make wine at the UC Davis teaching and research winery on Thursday. The university’s Department of Viticulture and Enology aims to reduce the water it uses in its wine production by as much as 90 percent.
UC Davis student Eric Hildretch, 21, loads grapes into a hopper before they are crushed to make wine at the UC Davis teaching and research winery on Thursday. The university’s Department of Viticulture and Enology aims to reduce the water it uses in its wine production by as much as 90 percent. Madeline Lear mlear@sacbee.com
UC Davis student Eric Hildretch, 21, loads grapes into a hopper before they are crushed to make wine at the UC Davis teaching and research winery on Thursday. The university’s Department of Viticulture and Enology aims to reduce the water it uses in its wine production by as much as 90 percent. Madeline Lear mlear@sacbee.com

UC Davis seeks to turn little water into wine

August 13, 2015 05:29 PM

UPDATED August 13, 2015 09:50 PM

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