An uptick in wildfires—and an increase in the smoke they create—is presenting novel challenges for Northwest wine and grape producers. Tom Collins, the Department of Viticulture and Enology’s Jackson Family Wines Endowed Professor, is dedicated to finding a solution, and his work continues to garner praise.
Collins was selected as Wine Enthusiast’s Innovator of the Year for his influential research on grape smoke exposure mitigation, receiving the prestigious award alongside colleagues Elizabeth Tomasino of Oregon State University and Anita Oberholster of University of California, Davis.
“We’re here because we enjoy the work and believe we can make a difference,” said Collins, who is based at the Ste. Michelle Wine Estates WSU Wine Science Center at WSU Tri-Cities. “This award recognizes that it’s a combined effort. There are times when we need to work together across universities and state boundaries to find solutions for our industry.”
The trio, supported by colleagues at their respective universities, has developed a coordinated strategy to combat grape smoke exposure on the West Coast. Their work draws on feedback from stakeholders in all three states and is part of a four-year project funded by a $7.6 million USDA grant.
To mimic smoke exposure, Collins and his team use hoophouses—portable frames with shade cloth covers and firebox smokers. They burn rangeland plants or wood pellets to create smoke, which is sent through plastic pipes to the vineyard, fumigating the fruit. When harvest time comes, the team brings the smoked grapes to the WSU Wine Science Center to create wine for mitigation trials. Part of their work involves finding ways to clean up smoke-affected wines and make them usable, supporting a resilient Washington that’s able to withstand a changing environment.
The projectʼs success has taken Collins as far as Japan, where he presented to the American Society for Enology and Viticulture.