Washington State University researchers are working to understand exactly how that process works and what can be done to limit or prevent it.
PROSSER, Wash. — As waves of wildfire smoke travel over vineyards, compounds can impact the grapes and vines. In some cases, wildfire smoke can turn the taste of wine into one of ash.
Washington State University researchers are working to understand exactly how that process works and what can be done to limit or prevent it.
Tom Collins, an Assistant Professor at WSU specializing in grape and wine chemistry research, came to academia after a career in the business of winemaking.
→ Continue reading at KGW TV