Postdoctoral scholar Helene Hopfer found that bag-in-the box wine is more sensitive to high storage temperatures than is bottled wine, regardless of what type of cork or closure the bottled wine has. The recently published study was conducted with professors Susan Ebeler and Hildegarde Heyman of the viticulture and enology department. Karin Higgins, UC Davis/Courtesy photo

Special Publications »

Use of this site constitutes acceptance of our Terms of Service (updated 4/30/2015) and Privacy Policy (updated 4/7/2015).
Copyright (c) 2015 McNaughton Newspapers, Inc., a family-owned local media company that proudly publishes the Daily Republic, Mountain Democrat, Davis Enterprise, Village Life and other community-driven publications.