What you notice when you first step onto the Mobile Wine Line is that it is loud. There’s the whirr of the equipment that shuttles hundreds of bottles down the line, that drowns out conversations.

In the Teaching and Research Winery at UC Davis, students enrolled in VEN127L listen to a wine industry guest presenter. The team from Halsey Bottling offer a wealth of industry experience and ...

Red wine skins are eventually removed from the juice. “The wine ferments for about three weeks, but it takes six months to a year from the time the grapes are picked until they are ready to bottle,” ...

Deep green wine bottles whir along in a neat row. They twist and twirl through the mechanical line as if they were practicing a perfectly timed dance. Their audience: safety-goggled college students.