University of California, Davis
Patricia Howe has over 30 years of production winemaking
experience and enological problem-solving, having worked at or
consulted for dozens of large, medium and small wineries across
the US. She has a BS in Fermentation Science, a MS in Food
Science (Sensory Science emphasis) from UC Davis, and a PhD from
Cornell University, where she contributed to the further
understanding of the chemistry of sulfur dioxide in wine.
Her business experience includes operating 16019, once the smallest freestanding bonded winery in the US; opening ASCENT Laboratories, LLC, an applied sensory and analytical wine laboratory in Napa, CA, and starting a satellite wine analytical laboratory for ETS Laboratories in Roseburg, Oregon.
She has taught winemaking, wine analysis, and winery sanitation at Cornell University, Napa Valley College, and through the VESTA program, and managed the UC Davis teaching laboratories. Pat is also past president of the ASEV and was co-founder of the California Enological Research Association. She currently serves as vice chair of the ASEV Ad-hoc Lab Quality Committee. She is a frequent presenter and writer on sensory, chemistry, and wine quality issues.
In her current role as a post-doctoral researcher at UC Davis she hopes to address some annoying enological questions.