Progress 09/01/23 to 08/31/24
Outputs
Target Audience: Grape industry in WA, OR and CA Wine industry in WA, OR and CA Workers supporting grape and wine industries Industries supporting grape and wine industries RMA, Crop Insurance Industry Washington California Congressional Delegation Workers supporting grape and wine industries Industries supporting grape and wine industries Private and regulatory professionals monitoring environmental, ecological and agricultural toxicity RMA, Crop Insurance Industry General public Media professionals Changes/Problems:The decision support tool relies on the successful completion of other components of this grant. It will be calibrated based against those research findings. The genius of this project was the networking of selected vineyards so that real-time air quality could be tracked to wine quality. The failure of the original sensor contractor to follow through has delayed the work on a number of objectives. We have contracted with an in-house technical team at OSU, and they have delivered functional sensors, although without all the refinements of the original idea. We have shifted from gas chromatography ion mobility spectrometry to gas chromatography mass spectrometry (GC/MS) because a key sensor needed for the ion mobility spectrometry is no longer on the market - the company folded and no other company makes this sensor. We have purchased 8 portable GC/MS instruments and are testing them in the laboratory on phenols related to wine flavor to understand how best to use the instruments to detect compounds of interest. What opportunities for training and professional development has the project provided?One full-time graduate student, a post-doctoral student and a technician have received training and professional development through their participation in this grant. Training and professional for one postdoctoral scholar and three undergraduate students. In Oregon, we presented smoking experiment system design, methodology and preliminary results from our custom smoking chamber system to industry stakeholders during the SOREC Grape Day (March 2024) and the OWRI Grape Day (April 2024). Collaborated with lab staff at partner wineries to develop analytical methods and train them to use instrumentation. One undergraduate was trained in the analysis of sorbent tubes. Two graduate students have presented their work at conferences, and to industry. Graduate student researcher and technician were trained in data collection and curation, design of field study, and phenological monitoring of grapes and were introduced to literature associated with remote sensing and grape physiology. One post-doctoral fellow and two undergraduate students worked on GC/MS instruments and their use. A graduate student learned a Random Forest Regression method developed in this project and used it to improve air quality exposure fields developed for health effects studies. We participated in a workshop for researchers and wine industry representatives in Portland in April 2024 where we presented results from model simulations for smoke aging in the atmosphere. Two graduate students researched the economic and business consequences of wildfire smoke, including the financial and economic impacts of wildfire smoke on wine industry stakeholders. Spray coating for grapes shows promise in battle between wildfire smoke and wine, Southern Oregon Grape Day, Speaker, Jooyeoun Jung, 03/12/2024. Effects of incorporating inorganic compounds into preharvest spray coatings on blocking volatile m-cresol for mitigating wildfire smoke taint in wine, Sarah Caballero, Yanyun Zhao, Elizabeth Tomasino, Jooyeoun Jung, OWRI Grape Day Poster Presentation, 04/02/2024. How have the results been disseminated to communities of interest?Sterns, James A. 2024. "The Economics of Smoke Events", Plenary Session presentation, Oregon Wine Research Institute Grape Day, April 2, 2024, Corvallis, OR. Sterns, James A. 2024. "Strategic Ability in the Oregon Wine Industry", Organized Symposium Presentation, Beer and Enology Economics Track Session, Annual Meeting of the Agricultural and Applied Economics Association, July 30, 2024, New Orleans, LA. Information was mostly imparted through webinars and media interviews including 2 radio interviews. Much of this work is not recorded, nor do I have copies of all articles resulting from interviews. Presentations at the face-to-face stakeholder advisory meeting, April 2024, Portland, OR. A presentation at the OWRI 2024 Grape Day provided an overview of ongoing research, including research being funded by this grant, on the economics of wildfire smoke and the PNW wine industry. There were approximately 150 attendees, of which about 80% were wine grape growers and 20% were wine makers. Poster presentations during SOREC Grape Day, OWRI Grape Day, and SOREC Grape Field Day reached 65, 100, and 55 attendees, respectively. These were primarily industry stakeholders but did include some academic peers. A poster highlighting the smoke chamber experiment was also presented during the 75th National Conference for the American Society of Enology and Viticulture in Portland, OR (June 2024) that was attended by nearly 200 academic peers. The Associated Press: https://apnews.com/article/wildfires-wine-smoke-climate-oregon-california-washington-891148f5909d246e0d3dd3eff6fe5048 E. Tomasino (2024) Blending of smoke tainted wines into bulk wines and what the lab analysis means. International Bulk Wine & Spirits Show. July 23-24, San Francisco, CA. E. Tomasino (2024) Grape smoke exposure and the prevalence of smoke taint in wine from smoke-impacted vintages. Sonoma Country Vineyard Technical Group, July 18, virtual. and J. Fryer (2024) Recognition threshold of novel thiophenols for "ashy" flavor in different styles of Pinot noir wines. 13th In Vino Analytica Scientia. July 9-12, Davis, CA O. Jefferies and E.Tomasino (2024) Altering thiophenol content in smoke impacted Pinot noir wines through sulfur nutrient additions. 13th In Vino Analytica Scientia. July 9-12, Davis, CA (poster) E. Tomasino, J. Fryer (2024) The Efficancy of Common Winemaking Practices on reducing Wilfire-Smoke Flavor Perception in Cabenret sauvignon Wines. 75th ASEV National Conference. June 17-20, Portland, OR S. Kar, RW. Clark, JB. DeShields, I. Ivey, DC. Cerrato, E. Tomasino and AD. Levin (2024) Simulating natural wildfire smoke event sin a vineyuard: challenges an solutions. 75th ASEV National Conference. June 17-20, Portland, OR (poster) O. Jefferies, TS. Collins and E. Tomasino (2024) Effects of Sulfur Nutrient Additions on Thiol Concentrations in Pinot noir. 75th ASEV National Conference. June 17-20, Portland, OR (poster) L. Garcia, S. Caballero, J. Jung, Y. Zhao and E. Tomasino (2024) Smoke volatile phenol diffusion capabilities through Cellulose Nanofiber-based films. 75th ASEV National Conference. June 17-20, Portland, OR (poster) Presentation at WSU Climate Change Symposium: "Changing Conditions--Impacts of Freeze Damage and Wildfire Smoke Exposures; 10/18/2023. Presentation at WSU Tri-Cities campus-wide seminar series: "Wildfire Smoke Exposure and Wine Quality"; 11/15/2023. Presentation at Washington Advances in Viticulture and Enology (WAVE) webinar: "Developing Vineyard and Winery Tools for Managing Smoke Impact," 04/11/2024. Webinar for Washington grape and wine industry. Presentation at annual West Coast Smoke Summit: Webinar update on smoke exposure research; 325 registered attendees. Presentation at annual adjuster school for National Crop Insurance Services, West coast/PNW region; update on smoke exposure research. 06/12/2024, Richland, WA Poster presentation at ASEV National Meeting, Portland, OR, June 18th-20th, 2024: "Amelioration of Smoke Effect: Use of Reverse Osmosis and Immobilized b-Glucosidase as a Remedy for Smoke Affected Wine." Poster presentation at ASEV National Meeting, Portland, OR, June 18th-20th, 2024: "Effect of Yeast Strain on Smoke-derived Volatile Phenols and Thiophenols" Presentation to Napa Valley Vintners; webinar update on barrier sprays, mitigation in the winery, small Anita Oberholster (8 November 2023) Grape smoke exposure and smoke taint. ECL seminar series, Department of Toxic Substances Control. Virtual Anita Oberholster (5 June 2024) Grape Smoke Exposure. Smoke Summit, West Coast Smoke Exposure Task Force, Virtual Spray coating for grapes shows promise in battle between wildfire smoke and wine, Southern Oregon Grape Day, Speaker, Jooyeoun Jung, 03/12/2024. Effects of incorporating inorganic compounds into preharvest spray coatings on blocking volatile m-cresol for mitigating wildfire smoke taint in wine, Sarah Caballero, Yanyun Zhao, Elizabeth Tomasino, Jooyeoun Jung, OWRI Grape Day Poster Presentation, 04/02/2024. What do you plan to do during the next reporting period to accomplish the goals?In a follow-up study, barrier sprays will be removed shortly after smoke exposure to determine if this results in an increase in efficacy. Collect a second year of data for the kaolin barrier spray project focused on timing of kaolin removal post-exposure Continue to install and monitor new sensor stations as they become available. Consolidate data from sensor networks to make available to atmospheric scientists working on air quality monitoring. We intend to establish at least 10 additional sites in Washington. Work with OSU and WSU to develop a remote capability for collecting data from the sensor network. Continue to collect baseline air quality data when possible, using particle counters and sorbent tubes. Collect air quality data during smoke exposure events when the opportunity presents, using Track air measurements at all sensor locations, take grape samples, solvent tubes and make micro ferments with fruit from all sensor locations. Chemical analysis of grapes and wine from all locations for 2024 vintage. Complete thresholds for cabernet sauvignon wines. Air samples will be taken at various sites to capture any smoke events or determine baseline. Continue to collect air quality data during controlled exposures, using particle counters and sorbent tubes. Conduct a minimum for four controlled smoke exposures during the 2025 growing season, to provide samples for the ongoing RNA transcriptomics/metabolomics study, the barrier spray study and in support of other goals within the SCRI grant and in support of collaborating USDA/ARS scientists. Continue to refine methodology for analysis of thiophenols in grapes and wines. Develop in-house methods for the analysis of sorbent tubes for smoke compositional analysis. Complete validation of acid hydrolysis method for the analysis of glycosides of smoke related compounds. Continue accelerated aging trials with smoke affected wines from controlled exposures to evaluate changes in composition as wines age. Conduct additional comparisons of small scale and production scale fermentations of smoke affected fruit with industry partners. Sample grapes at harvest at 16 sites with working sensors and analyze for smoke exposure marker compounds. Perform small-scale ferments and analyze the wine for the same smoke marker compounds. Collecting baseline spectral data for leaves and berries across CA sites at multiple time points during berry development. Collect spectral data in smoke study in Pinot Noir, Present work on using spectral data to predict primary chemistry across cultivars. Finish extractions and analysis of phenolic compounds from 2023 collection of berry tiussue across cultivars (baseline comparison) and clean spectral data, begin writing MS. Analyze spectral and volatiles data from smoke study in Cabernet, using different barrier sprays. Complete the low-cost automated VOC sampler and deploy it in a vineyard. If successful, build and deploy more of them. Finish characterizing the portable GC/MS instruments on phenyls related to wine flavor and begin deploying them in the field. Develop a first draft of a decision support tool for wine grape growers to be used by vineyard managers as they assess appropriate strategies in response to smoke events. Present research outputs to stakeholder groups at both industry and academic audiences, the OWRI 2025 Grape Day (April 1, 2025), and the annual meeting of the American Society of Enology and Viticulture, respectively. We will update the exposure dataset and assignment program to calculate amount of phenolic compounds deposited to the surface based on CTM parameterizations for dry and wet deposition. We will make these data products available to collaborators so that they can estimate deposition of phenolic compounds that can be compared to results from sensory tests in smoke-exposed vineyards. Create a database of wildfire smoke exposure in California in years 2021 and later. The second round of controlled smoke treatment application will take place in early September 2024, followed by harvest and analyses of fruit physical and chemical composition in response to treatments. In addition, research-scale wines will be produced and analyzed for smoke taint marker compounds. Samples of fruit will be collected from all sensor sites and analyzed for chemical composition. Relate environmental and air quality data to fruit and wine composition to establish a relationship between smoke concentration in the atmosphere and smoke impact to fruit and wine. Present results from 2024 experiments at SOREC Grape Day, OWRI Grape Day, and the 76th ASEV national conference during a smoke symposium. Evaluate efficacy of functional coating formulations in mitigating the impact of wildfire smoke in field experiments. Enhance coating formulations to reduce volatile phenols in wine grapes. Investigate the effectiveness of coating formulations in mitigating volatile phenols during the winemaking process.
Impacts
What was accomplished under these goals?
1.1: Placed 15 of the new smoke sensor systems in commercial vineyards in Washington to replace the Thingy sensors that are no longer supported by the manufacturer. One student and one research technician were trained to install these sensor stations and to collect data from them. Eleven sites in Napa and Sonoma Counties were focused on for their accessibility and working Thingy sensors. Baseline samples were obtained from all sites at two different periods during grape ripening. Grapes during ripening was collected from 3 sub-sites to determine volatile phenol evolution during ripening. Fruit was obtained from all eleven sites during harvest and small-scale fermentations were performed. Grape samples were also stored for future grape composition analysis for smoke marker compounds. In July 2024 new sensors build by Oregon State University (OSU) were placed at these 10 sites as well as at an additional six sites. Thus, during the 2024-2025 harvest season we will collect data from sixteen sites in total. - Fruit and air samples were collected at regular intervals beginning just prior to fruit ripening through to harvest (late-July to early-October) across all sensor sites in OR. We have designed and started construction of a low-cost, automated, wildfire smoke volatile organic compound sampler. 1.2: Gas chromatography ion mobility spectrometry applied in the field for real-time assessment of grape and wildfire smoke composition. We have shifted from gas chromatography ion mobility spectrometry to gas chromatography mass spectrometry (GC/MS) because a key sensor needed for the ion mobility spectrometry is no longer on the market - the company folded and no other company makes this sensor. We have purchased 8 portable GC/MS instruments and are testing them in the laboratory on phenyls related to wine flavor to understand how best to use the instruments to detect compounds of interest. Young and Wexler lab staff met weekly to troubleshoot GCMS, develop chromatographic method, prepare analytical standard, deploy a total VOC sensor to support simultaneous total volatile organic compound (VOC) and GC/MS analyses. Building a column for the portable instrument that will provide optimum chromatographic performance for smoke phenols. 1.3: Smoke samples were collected via sorbent tubes at several locations along a wildfire smoke plume; . PM1.0 data collected. Sorbent tubes have been sent for analysis at UC Davis. Sorbent tubes have also been collected in each of our controlled smoke exposures to evaluate the relationship between fuel source and smoke composition. Under Objective 1.3 During the past year a total of 98 sorbent tube samples were run to measure the VOC profile in both smoke tests and wildfire events. Results of these tests have been shared with investigators from the collaborating institutions and are made available to all investigators on the project's shared box website. 1.3, collected data in Oregon through sorbent tubes for various smoke levels base don distance to burn location 1.4: Metrological fields for California were developed using the Weather Forecast & Research (WRF) model with hourly time resolution for the years 2000-2020. Day-specific wildfire emissions inventories were generated with the BlueSky modeling system updated to derive burned area from perimeters mapped by the CALFIRE Fire and Resource Assessment Programs GIS Database. Emissions of phenolic compounds from wildfires are calculated based on the biomass characteristics in the burn region. Different types of vegetation produce different emissions rates for phenolic compounds, increasing the realism of the simulated exposure fields. Chemical Transport Model (CTM) simulations were based on the SAPRC11 mechanism updated to explicitly track multiple phenolic compounds as discussed in previous progress reports. Simulations have been completed for all years 2000-2020. Assignment programs have been developed that calculate smoke exposure based on location (latitude/longitude), start date, and end date in order to calculate exposure for specific vineyards. 1.5: Link economic data to air quality results, establish economic benchmarks to estimate costs associated with wildfire smoke. 2.1 - Applied multi-level smoke treatments grapevines in August 2024. Environmental and chamber controlled smoking plus four levels of smoke applied to six-vine plots over the course of four nights. Gas exchange and spectral properties of leaves were measured pre- and post-smoking. Fruit samples collected to mark developmental stage during first smoke treatment application. 2.2: Kaolin barrier sprays applied before controlled smoke exposure during the 2023 and 2024 growing seasons. 2023 result suggest that kaolin sprays can reduce the concentrations of smoke related phenols in treated fruit, but the window to remove kaolin after smoke exposure is limited as kaolin releases adsorbed materials into fruit. 2024 barrier spray trial focused on post-exposure timing of removal of the kaolin. Conducted field trials at 2023 harvest with Kaolin and GM-3E from EMP Barrier. Each treatment was a buffer control (no smoke exposure), controlled smoking with barrier spray applied 21 days before smoke exposure. Grapes were harvested at 25Brix, 27 d after smoking. All grapes rinsed with water prior to processing. Kaolin and GM-3E both decreased smoke exposure markers in grapes and wines; only significant for GM-3E. Descriptive analysis showed that Kaolin significantly reduced smoke related attributes in resulting wines. Analysis indicated no volatile phenols in the GM-3E wash water and low amounts in the Kaolin, indicating the release of volatile phenols by the barrier sprays. 2.3, 2.4: Grapes harvested and made into wines. Validation of a method for analysis of smoke related volatile phenol glycosides to estimate formation of artifactual guaiacol and other volatile phenols from sources other than glycosides during acid hydrolysis. GC-MS/MS analysis is currently underway. Grapes were always sampled during ripening to determine the evolution of volatile to determine the optimum time of sampling. Small-scale fermentation wines will be analyzed after completion of grape analysis. 3.1: Ongoing validation of GC triple quad method for the analysis of thiophenols in wines with industry partners. Adapted Thermo-Fisher GC/MS method to suit Agilent GC triple quad MS system. 3.3 Chardonnay and Zinfandel grapes made into heavily smoke impacted wine and non-impacted wine, stored in stainless steel or new barrels to determine the impact of these grape matrices on smoke marker odor and detection threshold levels. In similar work Cabernet Sauvignon wines from the 2022 harvest were evaluated after a year of barrel aging. Barrel aging allowed more tainted wine to be included before an impact on sensory attributes.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
J.Fyer and E. Tomasino (2024) Effectiveness of common winemaking strategies on the flavor profile of wildfire affected Cabernet Sauvignon. AJEV
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
T. Tran, J. Jung, L. Garcia, J. DeShields, D.C. Cerrato., M. Penner, E. Tomasino., A. Levin., Y. Zhao (2023) Evaluation of functional spray coatings for mitigating the uptake of volatile phenols by Pinot noir wine grapes, via blocking, absorption, and/or adsorption. Journal of Agricultural and Food Chemistry, 71(50), 20222-20230
- Type:
Other
Status:
Published
Year Published:
2024
Citation:
Beavers, Tina and James Sterns. 2024. A Preliminary Assessment of the Ongoing Risk of Wildfire Smoke in Oregon: A focus on the Economic Consequences of a Potential Wildfire Smoke Event. Report prepared for the Oregon Climate Change Research Institute, Oregon State University, Corvallis, OR.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Mitigating wildfire smoke exposure in wine grapes: optimization and application of a pre-harvest barrier coating, Sarah Caballero, Jooyeoun Jung, Yanyun Zhao, Institute of Food Technologists Annual Meeting 2024, Graduate Student Research Competition in the Division of Fruit and Vegetable, 1st award.
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Progress 09/01/22 to 08/31/23
Outputs
Target Audience: Grape industry Wine industry Farm workers Workers supporting grape and wine industries Private and regulatory professionals monitoring environmental, ecological and agricultural toxicity Washington Congressional Delegation California Congressional Delegation Oregon Congressional Delegation General public Educating media professionals Changes/Problems:Ongoing supply issues for the sensor network have been a great concern. Just over half the sensors purchased still function; fewer report to the remote dashboard. We have partnered with OSU's OpenS lab to build the remaining sensors; they will be in vineyards by May 2024. The company providing the original sensors is unreliable and now closed since 2/2023, without notification. WSU's Von Walden is compiling 6 movable sensors to characterize smoke events in un-sensored areas. Due to a heatwave, fruit were harvested at two CA sites without our knowledge and not available for sampling or winemaking. A strike by graduate students in California caused a one-month delay in sample analysis. We struggled with obtaining reasonable signals from the ion charge-coupled device and are investigating the root cause of this issue and exploring solutions. Many PI's in the project have had staffing difficulties. While we did accomplish the majority of the field work in 2021, we were unable to achieve the full plan of field measurements (minus the sensor issues) until 2022 because of staffing shortfalls. Several issues with smoke tainted Pinot noir make traditional sensory threshold methods problematic. The method we now use differs from the proposal approach. We are using a staircase method that reduces the number of samples and any carry over from smoke taint. At OSU many 2021 vintage wine samples still being analyzed due to a delay in analytical equipment installation. The equipment, purchased with other funds, is used for smoke analysis. Samples are prepped; lab renovations delay analysis. November 2023 is the latest projected renovation completion date. Elizabeth Tomasino assume the lead for objective 1 from Tom Collins. Health issues and differences in communication and organization styles have indicated the wisdom of this change. What opportunities for training and professional development has the project provided?Collins, T.S. 2023: Smoke Exposure Research Update. West Coast Smoke Exposure Task Force Annual Smoke Summit, 6 June 2023. Meeting with Senator Murray's legislative staff, 08/16/2023, to discuss smoke exposure research Presentation at Gala Dinner and Article in Wine Enthusiast magazine for Innovator of the Year award for Tomasino, Collins and Oberholster Field trip for Chiawana High School Environmental Sciences classes to tour ongoing smoke exposure trial at WSU Roza vineyard, 27 September 2022 Interview/demonstration with reporter for KING 5 TV news (Seattle) during ongoing smoke exposure trial at WSU Roza vineyard, 27 September 2022. J.A. Fryer and E. Tomasino (2023) A mixture of thiophenols and volatile phenols lead to smoke flavor perception in wildfire-affected wine. OWRI Grape Day, April 4, Corvallis, OR D.C. Cerrato, L. Garcia, E. Eberz, M. Penner and E. Tomasino (2023) Application of smoke containing 13C isotopes to wine grapes for chemical characterization of smoke influences in wine. OWRI Grape Day, April 4, Corvallis, OR L. Garcia, T. Tran, J. Jung, J.B. Shields, D.C. Cerrato, M.H. Penner, A.D. Levin, Y. Zhao and E. Tomasino (2023) Film coatings as a protective layer in reducing grape absorption of smoke phenols. OWRI Grape Day, April 4, Corvallis, OR E. Tomasino (2023) Grape Smoke exposure update - enology, SOREC Grape Day, March 14, Central Point, OR E.Tomasino, E. Herve, N. Schultze and S. Cabot (2023) Smoke Affected Wines. Oregon Wine Symposium, February 14-15, Portland, OR E. Tomasino (2022) Grape Smoke Exposure and Smoke Taint in Wine. ARF Annual Board Meeting, November 11, Corvallis, OR Kar, S. and Levin, A.D. Viticultural Practices to Mitigate Negative Impacts of Grape Smoke Exposure: Current Knowledge and Updates. March 14, 2023. Southern Oregon Grape Day. Central Point, OR. Kar, S., Clark, R., DeShields, J.B., Ivey, I., and Levin, A.D. Wildfire Smoke Exposure to Grapevines - Current Understanding and Future Directions. April 3, 2023. OWRI Grape Day. Corvallis, OR. Kar, S. and Levin, A.D. Wildfires - A Burning Issue for Winegrowers. May 2023. OWRI Vine to Wine Newsletter. A. Oberholster. 8/23. Grape smoke exposure. California Association of Winegrape Growers and Lodi District Grape Growers Meeting, Lodi, CA. A. Oberholster. 1/23. The question of airborne taints. Unified Grape & Wine Symposium: T'aint Just Smoke Taint. SAFE Credit Union Convention Center, Sacramento, CA. N. R. Kampen and A. Oberholster. 1/23. Grape smoke exposure. University of California Cooperative Extension Smoke taint seminar, Ukiah, CA. A. Oberholster. 11/22. Grape smoke exposure: mitigation in the vineyard. IPM meeting, A. Oberholster. 11/22. Grape Smoke Exposure: Latest research. Rootstock meeting,. A. Oberholster 7/23. Grape smoke exposure impact. California Air Pollution Control Officers Association meeting, A. Oberholster 11/22. Grape smoke exposure. Monte Xanic, 43rd OIV Congress, Mexico. N. R. Kampen, C. Medina Plaza, Y. Wen, C. Alaimo, G. Garcia-Zamora, I. Arías Perez, A. Oberholster (2023). Impact of Barrier Spray Application Method on Smoke Mitigation in Wine Grapes. 74th American Society of Viticulture and Enology Conference, Napa, CA. Postdoc has developed project management skills; worked with 1 faculty research assistants and undergraduate to build, test, and calibrate smoking chambers. One faculty research assistant manages the sensor network and associated sampling and has also gained project management experience. All have gained experience in experimental design and execution. WSU grad student Ana Carla Fernandez-Valdes (Dept Civil & Environmental Engineering) is developing the air quality modeling framework to evaluate chemical mechanisms to simulate smoke-taint conditions in vineyards, investigating photochemical aging of wildfire smoke along back trajectories, and evaluating dry deposition of wildfire chemicals and aerosols. She passed her Ph.D. proposal examination in April 2023. Postdoctoral fellow Dr. Amin Vahidi has summarized data obtained from various sources (including sorbent tubes) to validate the air quality modeling framework, and assisting in Ana Carla's supervision. A post-doc, 2 PhD students, 1 MS student, 2 undergrad interns are currently working on this project. Some are supported on this grant; others through a NACA agreement and industry gifts. UCD graduate student working on related research has benefitted greatly from the exposure field methods developed for this project. Comprehensive training of UCD MS student Hao-Lin Fang and post-doctoral fellow Dr. Haoran Yu on the development of the high-resolution cross flow ion mobility spectrometer including 3D printing, CAD, operation of the unit. At OSU, the Tomasino program had 2 doctoral students, 5 undergraduate students and 1 postdoctoral scholar were working on this project. In the Zhao program, 1 MS student and 1 undergraduate were working on this project. Training includes field work, sample preparation, chemical analysis, wine making and more. How have the results been disseminated to communities of interest?A good pairing: Northwest scientists helping wineries defeat wildfire smoke Jefferson Public Radio (ijpr.org) Wine Enthusiast Magazine Innovator's award to Tomasino, Oberholster and Collins. Find link for accompanying article. Collins, T.S. 2023: Changing Conditions--Impacts of Freeze Damage and Wildfire Smoke Exposures. 74th National Conference of the American Society for Enology and Viticulture, Climate Change Symposium part 2. Napa, CA, USA, June 26th, 2023 Collins, T.S. 2022: Risk Assessment and Mitigation of Smoke Exposure Effects on Grape and Wine Quality. Annual meeting of the Japan Chapter of the American Society for Enology and Viticulture. Kofu, Yamanashi Prefecture, Japan, November 26th, 2022. Smoke Exposure Proposal Discussion with FPAC-RMA, Davis, CA, Teams meeting 30 November 2022 J. Fryer and E. Tomasino (2023) Recognition threshold concentrations of Thiophenol:Phenol mixtures for "ashy" off-flavor in smoke affected wine. ASEV National Meeting, June 28 - 30, Napa, CA L. Garcia, T. Tran, J. Jung, J. DeShields, D.C. Cerrato, M. Penner, A.D. Levin, Y. Zhao and E. Tomasino (2023) Film coatings as a protective layer in reducing grape absorption of smoke phenols. ASEV National Meeting, June 28 - 30, Napa, CA J. Fryer and E. Tomasino (2022) Impact of volatile compounds contained within smoke on retronasal aroma of wildfire affected wine. Society of Sensory Professionals national conference, Savannah, GA, November 2-4 J. Fryer and E. Tomasino (2023) Recognition threshold concentrations of thiophenol:phenol mixtures for "ashy" off-flavor in smoke affected wines. 15th Pangborn Sensory Science Symposium. August 20-24, Nantes, France D.C. Cerrato, J. Fryer, M. Aragon, T Collins and E. Tomasino (2023) Novel benzenethiols in conjunction with phenols cause smoke perception in Syrah, Grenache, and Pinot noir, OenoMacrowine, July 10-13, Bordeaux, France L. Garcia, T. Tran, J. Jung, J.B. DeShields, D.C. Cerrato, M.H. Penner, A.D. Levin, Y. Zhao and E.Tomasino (2023) Investigation of film coatings as a protective layer in reducing the absorption of smoke phenols into Pinot noir grapes. OenoMacrowine, July 10-13, Bordeaux, France OenoMacrowine, July 10-13, Bordeaux, France. L. Garcia, T. Tran, D.C. Cerrato, M. Penner, Y. Zhao and E. Tomasino (2022) Evaluation of coatings on grape ripening and as mitigation technique in reducing smoke phenol absorption in grapes. 43rd World Congress of Vine and Wine. October30 - November 4, Ensenada, Baja, California J.A. Fryer and E. Tomasino (2022) Flavor attributes associated with wildfire smoke-exposure in wines and determination of proper rinsing protocol to clear the mouth of smoke-related flavors for sensory analysis. 43rd World Congress of Vine and Wine. October30 - November 4, Ensenada, Baja, California https://www.capradio.org/articles/2023/08/17/california-researchers-race-to-find-solutions-to-wildfire-smoke-tainted-wine/ NorCal Public Media story, Bay Area Bountiful: Anita Oberholster, PhD https://www.youtube.com/watch?v=uplz7H7J7kM Presentations to Venture Catalyst and Triple Ring Technologies (Newark, CA) highlighted applicability of our invention across agricultural industries. Discussed wildfire emissions and modeling with Prof. Lu Hu group (U of MT) as it relates to this project. They are known for VOC characterization of western wildfires, and their work with airborne measurements provides the basic VOC emission factors and composition used in our work. We have an informal collaboration with his group on smoke characterization and photochemical modeling approaches. Oregon State develops new method to measure wildfire smoke in wine (kptv.com) April 27, 2023, guest on the Jefferson Exchange, https://www.ijpr.org/show/the-jefferson-exchange/2023-04-26/thu-9-am-osu-researchers-help-find-the-mechanism-behind-wildfire-smoke-taint-on-wine-grapes April 26, 2023 Researchers pinpoint compounds that cause smoke taint in wine, What causes 'smoke taint' in wine Oregon bluemountaineagle.com April 23, 2023, 11:09am, Live interview on grape smoke exposure Fox Weather live April 20, 2023, Researchers make key discovery in identifying smoke taint in wine, Researchers make key discovery in identifying smoke taint in wine (thedrinksbusiness.com) April 19, 2023, OSU research finds new compounds causing 'smoke taint' in wine. OSU research finds new compounds causing 'smoke taint' in wine - OPB April 19, 2023, OSU research smoke out wine 'taint' compound, OSU research smokes out wine 'taint' compound (klcc.org) April 18, 2023, Discovery could prevent grapes tainted by wildfire smoke from ruining wine, Discovery could prevent grapes tainted by wildfire smoke from ruining wine (yahoo.com) April 18, 2023, Compounds behind Ashy Flavor of Smoke Taint in Wine Identified. Compounds Behind Ashy Flavor of Smoke Taint in Wine Identified Technology Networks April 18, 2023, How does wildfire smoke impact wine flavors? How does wildfire smoke impact wine flavors? • Earth.com April 17, 2023, Oregon State researchers experiment to understand the chemistry of wildfire smoke in wine, Oregon State researchers experiment to understand the chemistry of wildfire smoke in wine KPIC April 17, 2023, OSU Identifies wildfire smoke compound in wine grapes, OSU Identifies Wildfire Smoke Compound In Wine Grapes ALT 102.3 (iheart.com) May 3, 2022, Understanding the Complex Relationship of Smoke, Grape and Wine: an Update. Wine Business Monthly What do you plan to do during the next reporting period to accomplish the goals?Conduct three smoke exposure trials this season to support the barrier spray trial. Determine smoke density and composition during these exposures for multiple fuel sources with sorbent tubes. Analyze the composition of the fruit and wines post-exposure. Continue sensor network development. Continue to development analytical methods for smoke-related markers. Fruit and air sampling will continue through 2023 harvest. Pilot experiments will test smoking chambers. Carry out full-scale vineyard dose-response trials. Additional comparisons of small-scale with larger scale fermentations. Continue dataset assembly for air chemistry in vineyards (and smoke houses) to validate models. Apply analysis of chemical transport framework to smoke-taint conditions and draft manuscript. Complete analysis of air chemical aging delivered to vineyards; draft and submit manuscript. Begin analysis of dry deposition effect within vineyards. Examine composition differences between ambient air, wildfire smoke and smoke tent samples to determine compounds likely causing wine smoke taint. Differences in VOC emission factors between feedstocks complicate this work. This year's solid data for analysis will to help answer these questions. Observed wildfire smoke volatiles will validate predictions from the AIRPACT model. We are preparing a wider range deployment of the mobile van to collect in-situ monitoring plus grab sampling of VOCs)from wildfires next year, and will hire a post doc with experience in the instrumentation to be used. We will implement the air quality methods summarized in Obj. 1.4 to create a database of wildfire smoke exposure in California and Oregon. Complete development of the CF-IMS, integrate GC into it and a preconcentrator up front. Investigate portable GC-MS instruments for use instead of or in parallel with the GC-CF-IMS instrument. Determine thresholds of smoke compounds in 3 types of Cabernet Sauvignon wine and 1 of the chardonnay wines. Complete analysis of smoke compounds from samples from natural smoke exposure events and research trials. Hold face-to-face stakeholder meeting for feedback on the project to date. Complete the sensor network with new OSU partner. Many OR and WA smoke events (2023 harvest) have provided opportunities for the smoke modeling work, including fresh and old smoke and varying exposure times. Data across the 3 research objectives will determine the air, grape and wine measurements that result in no change, impacted grapes and tainted grapes.
Impacts
What was accomplished under these goals?
Obj. 1.1 Sixty-six percent of the proposed sensor network functioned by October 2022. Proposed sensor arrays were to have been 15 (OR), 21 (CA) and 21 (WA). Array performance issues have been ongoing. Southern Oregon Air quality sensor network maintained in 2 sites on 150-mile transect from CA border to north of Roseburg OR. Backup Purple air sensors purchased for 5 locations. Fruit and air samples collected from ripening through harvest at each site and submitted for chemical analyses. Sampled ambient air from 4 wineries into canisters during a widespread smoke event in E WA (8/23), to compare actual to predicted (AIRPACT model) smoke composition and examine changes in the VOC profile due to plume aging. Sampled wood pellet smoke in tent experiments and wildfire smoke, to correlate smoke VOC composition and smoke age on fresh and aged wildfire smoke samples with a wide array of PM2.5 concentrations. Identified major samples components and prepared secondary standards for compound identification and response factor determination. Deployed 13 sensor arrays in Sonoma and Napa Cos. as baseline air samples; harvested fruit for grape composition analysis and small-scale fermentations. Leveraged low-cost, existing climate and irrigation sensors and stations to identify and detect organic biomarkers of smoke-taint in the atmosphere. Obj. 1.2. Analyzed 244 field samples in 11 sampling events. Cross-Flow Ion Mobility Spectrometry allows real-time assessment of grape and smoke composition. Obj. 1.4 Collected smoke samples during exposure trials with continuous monitoring for CO and CO2 in one tent; VOC samples were periodically collected in specially coated SUUMA canisters and analyzed. Measured PM2.5 with samplers positioned in different tent locations, and in the smoke source duct for input concentrations.Collected canister air samples from 2 other smoke tents and 3 control tents. Collected smoke samples at four sites during smoke exposure events in E Washington, measured smoke density and collected grape samplesfor analysis of fruit composition. Conducted nano-fermentations. Calculated 7-day back trajectories from Wenatchee, Washington for two major fires in 2018 and 2020, one of which produced smoke taint. These outputs described how air chemistry changed along these trajectories. The most significant changes in aging of air chemistry occur within 1-2 days prior to arrival at the vineyard. Collected samples in Southern Oregon, Willamette Valley and Walla Walla valley (Oregon side), July 12 - Aug 30. Fires in Northern California, Oregon and Washington smoked vineyards through the region. Oregon samples (100) were collected during this period. Chose a modeling framework to explore smoke-taint associated with wildfire events. This framework will incorporate three chemical mechanisms and is run at three different spatial domains; the 0.8 km domain will serve individual wineries. Developed methods to estimate smoke exposure using regional chemical transport model CTM, a reactive 3-D chemical transport model (CTM) predicting the evolution of gas and particle phase air pollutants. A random forest regression machine learning approach developed an algorithmic framework to improve accuracy of predicted smoke exposure fields. Guaiacol, 4-methylguaiacol, syringol and 4-methylsyringol are phenolic compounds of interest. Four new model species and their reactions were added to a gas-phase mechanism to accurately predict concentrations of these compounds in model simulations. Speciation profile for wood combustion emissions updated with most recent California Air Resource Board and published literature data. This new speciation profile considers 72 identified chemicals emitted from wood combustion. These chemicals were matched with the updated gas-phase mechanism to generate a new SAPRC gas profile, allowing a more accurate description of phenolic emission patterns. We apply the Random Forest Regression (RFR) technique to reduce the bias in the PM2.5 concentration predicted by the UCD/CIT model, using four support elements: surface monitoring data from US EPA and Purple Air, Moderate Resolution Imaging Spectroradiometer optical depth (AOD) retrievals, meteorology data from WRF, and CTM results from the UCD/CIT model. Fraction bias values between UCD/CIT PM2.5 variables and EPA daily average observations were calculated as training targets in the RFR approach. The performance of the original UCD/CIT model simulations and the RFR corrected predictions were evaluated by statistical analysis based on correlation coefficient, normalized mean error, and normalized mean bias; time series analysis of predicted and measured concentrations; and comparison of annul average concentration fields before and after RFR processing. All suggested improved accuracy of the exposure fields in test year in California. Obj. 1.5 Developed draft decision tree to identify others' critical data needs. Obj. 2.1 Grapevine water status and leaf gas exchange collected at 3 of 8 sensor sites under differing irrigation rates to evaluate interaction effects of smoke exposure and water deficit. Obj. 2.2 Established a trial to evaluate how far in advance of smoke exposure a barrier spray protects fruit. Custom whole-vine smoking chambers developed, built, and calibrated to deliver variable rates of smoke and conduct dose-response experiments, which are underway. Obj. 2.3 Collected grape samples in all 3 states, from veraison and every 2 weeks, to determine the evolution of smoke compounds. Research smoke trials were held in 2022 at different points of grape development, using various fuel sources including hickory pellets, barley and forest floor duff (Ponderosa pine and Douglas Fir forests). Washington used pelletized sagebrush for 2023 smoke trials. Continue to improve extraction techniques for grape berry samples. Using various derivatizing agents for the analysis of thiophenols in grapes and wines. Obj. 2.4 Round 2 of food grade coatings applied during 2022 vintage and wine made. Much of 2023 has been analysis of 800 samples (2022) for smoke compounds, including thiophenols. One coating application to the SOREC vineyard, where there was a smoke event in 2022, although no elevated phenols were detected in the grapes. Woodhall Vineyard grapes were coated and exposed to extreme smoke in research trials. Preliminary results suggest that 2 of the 4 coatings tested decreased guaiacol, 4-methyl guaiacol, syringol and 4-methyl syringol; cresol levels did not alter. Applied kaolin sprays up to 4 weeks ahead of a planned smoke exposure. Conducted field trials of 6 treatments each of Kaolin and GM-3E barrier sprays. The treatments were applied 10 days before smoke exposure in the bunch zone only or the bunch zone and canopy, or applied 21 days before exposure in the same areas; included a no spray control and no spray/smoke buffer. Timings were equally effective in the absence of precipitation during the trial. Insignificantly higher efficacy observed with treatment of canopy and bunch zones. Objective 3.1 Developing GC-MS/MS approaches for analysis of thiophenols in juices and wines, including direct measurement by MS detector, and evaluating derivatizing agents for analysis of the derived thiols. We are comparing analysis methods thiols in grapes and wine. Obj. 3.2 Fermentations at scales of 0.5-0.7, 12-14, 120, and 1,000 kg were compared, showing good correlations among the scales for smoke marker compound composition. Actual values differ and smaller fermentations allow extraction of more volatile phenols due to better skin contact. Obj. 3.3 Created method to determine sensory thresholds in Pinot noir and number of participants needed to determine the threshold. Thresholds for thiophenols in Pinot noir have been determined at baseline, elevated and taint levels of smoke phenols. Publication in preparation on this method and results. Objective 4 Extension and outreach planning in place.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Tran, T.T., J. Jung, L. Garcia, J.B. DeShields, D.C. Cerrato, M.H. Penner, E. Tomasino, A.D. Levin, and Y. Zhao. 2023. Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth. J Food Sci 88:367-380
- Type:
Journal Articles
Status:
Submitted
Year Published:
2023
Citation:
Tran, T.T., J. Jung, L. Garcia, J.B. DeShields, D.C. Cerrato, M.H. Penner, E. Tomasino, A.D. Levin, and Y. Zhao. Submitted. Evaluation of functional spray coatings for mitigating smoke volatile phenol compounds via blocking, absorption, and/or adsorption on Pinot noir wine grapes. J Ag Food Chem.
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Progress 09/01/21 to 08/31/22
Outputs
Target Audience: Grape industry Wine industry Farm workers Workers supporting grape and wine industries Industries supporting grape and wine industries Private and regulatory professionals monitoring environmental, ecological and agricultural toxicity RMA, Crop Insurance Industry Washington Congressional Delegation California Congressional Delegation Oregon Congressional Delegation General public Educating media professionals Changes/Problems: Supply chain delays for all objectives Illness among collaborators Difficulties in identifying post docs within the timeframe of funding receipt. Small, medium and large scale microferment work was conducted with other funds prior to project initiation, allowing expansion of barrier spray trials and threshold evaluations. Lack of natural wildfires in some wine producing regions. Efforts on thiophenols is an addition to the scope of work, owing to a recent discovery by the PIs. This will result in additional analyses in fermentations, based on new knowledge developed since the submission of the grant. What opportunities for training and professional development has the project provided? Industry: June 27, 2022: Smoke Impact Research Webinar hosted by the Oregon Wine Board. Industry: June 6, 2022 Virtual Summit: West Coast Smoke Exposure Task Force. Industry: July 19, 2022: Southern Oregon Grape Day. Demonstrated prototypic smoke chamber, informed industry of progress on the project. Industry: July 27, 2022 Wavex - Washington Wine Commission - WSU Extension Event. Informed WA wine industry on most recent research findings and activities. Grape Day and UC Davis workshop. Oregon Wine Research Institute undergrad scholar is learning about controlled smoking. One postdoc is refining controlled smoking protocols and equipment. One FRA is working on the functional coatings; elucidating their efficacy. One technician is learning about the sensor network and its applicability to this work. PostDoc training on air quality modeling, focusing on wildfire. PostDoc training emphasizes analytical methodology and sampling. PhD student learning experimental design and analysis of grapes and wines for volatile phenols, sampling, air sampling, barrier sprays, wine making. Undergrad (5) mechanical engineering students mentored and supervised to develop portable air quality sampling equipment. Undergrad is training how to prep and analyze grape and wine samples. Undergrad learning to analyze air quality samples from sorbent tubes on thermal desorption GCMS. How have the results been disseminated to communities of interest? Social media, FB, Instagram, press releases, email distributions, communications with industry leaders. 8/23/22 presentation to the Washington Congressional Delegation Oregon State Researchers Discover Compounds Contributing to Smoke Taint in Wine and Grapes https://www.nifa.usda.gov/about-nifa/impacts/oregon-state-researchers-discover-compounds-contributing-smoke-taint-wine-grapes WSU Press Release about the award - Capital Press WA, Seattle Times One field day, SOREC Grape Day, July 27, 2022, was well attended by local industry. American Society for Enology and Viticulture Annual Conference June 19-22, 2022, Paradise Point Resort, San Diego, California USA. Profiling Volatile Phenols in Grapes as a Tool to Track the Impact of Wildfire Smoke during Berry Development, Susan Ebeler, University of California, Davis, www.asev.org/abstract/profiling-volatile-phenols-grapes-tool-track-impact-wildfire-smoke-during-berry-development%20#node-full Using A Model System to Trace Glycosidically-Bound Smoke Taint Markers from Grape to Wine Yan Wen, University of California, Davis, www.asev.org/abstract/using-model-system-trace-glycosidically-bound-smoke-taint-markers-grape-wine%20#node-full Olfactory Detection Thresholds for Smoke Taint in Red Wine Miguel Pedroza, California State University, Fresno, www.asev.org/abstract/olfactory-detection-thresholds-smoke-taint-red-wine%20#node-full Functionality of Different Inter-stimulus Protocols for Sensory Analysis of Smoke-Tainted Wines Jenna Fryer, Oregon State University, Corvallis, www.asev.org/abstract/functionality-different-inter-stimulus-protocols-sensory-analysis-smoke-tainted-wines%20#node-full Evaluation of Kaolin and Bentonite Adsorptive Sprays to Reduce Uptake of Smoke-Related Compounds during Smoke Exposure Events Tom Collins, Washington State University, Tri-Cities, www.asev.org/abstract/evaluation-kaolin-and-bentonite-adsorptive-sprays-reduce-uptake-smoke-related-compounds%20#node-full Evaluation of Smoke Compounds in Wine Derived from 13C-Labelled Smoke D. Cole Cerrato, Oregon State University, Corvallis, www.asev.org/abstract/evaluation-smoke-compounds-wine-derived-13c-labelled-smoke%20#node-full What do you plan to do during the next reporting period to accomplish the goals? Continue work according to scope of work and timeline submitted for the proposal. Added controlled smoke exposures to determine sensory threshold determinations for smoke marker compounds, analysis of microferments. Install additional sensors to the network. Refine analysis of thiophenols method. Ground truth models against field data during wildfire events and gather baseline air quality data those areas. Collect analyze barrier spray-treated fruit for quality, quantity, and response to sprays emphasizing spray efficacy. Create a Web Mapping Service for industry, researchers and others. Continue to analyze AQ samples submitted, quantify the data for analysis by other researchers. Daily exposure field methods developed for S. California will be applied to N. Ca and areas influenced by wildfires.
Impacts
What was accomplished under these goals?
Objective 1 1.1: Low-cost and existing climate and irrigation sensors and stations, sensor network. Completed 1.2: Gas chromatography ion mobility spectrometry applied in the field for real-time assessment of grape and wildfire smoke composition. (Wexler) In process. Purchasing, testing, and 3-D printing of components for gas chromatography ion mobility spectrometer. 1.3: Changes in VOC concentrations with age and distance from smoke source In process. Some sorbent tubes from vineyards in California have been analyzed. 1.4: Air quality modeling (Von) Air quality modeling: developed techniques to crx hybrid exposure fields using model fields, ground based and satellite measurements. Demonstrated the techniques for 2020 simulations and historical wild fires in areas of interest to the wine industry - these will be expanded in the coming months. Optimizing aerosol bonding and analysis of air samples. We can now produce AIRPACT air quality modeling results in GIS format In ongoing work, WSU is analyzing back trajectories of past Washington fire events (2018 and 2020), which damaged or did not grapes. Coupling AIRPACT model results to the back trajectories to examine changes in the chemistry of the air trajectories before they arrive at the vineyards. Improved existing WSU Machine Learning air quality model, and assembled additional datasets to incorporate into the model (including PurpleAir data from across WA). Assembled mobile air sampling van and conducted information smoke sampling in Lewiston WA. 1.5: Link economic data to air quality results Objective 2 2.1: Grapevine physiology Protocol is written, apparatus built and tested, measurements have begun. Research smoking begun in all regions. Data being developed from some sensor sites. Measuring responses of grapevine physiology to deficit irrigation and smoke exposure. 21 sensor sites identified and networked. 2.2: Functional coatings In process with at least 12 barrier products being trialed in controlled smoking 2.3: Smoke compound chemical analysis from grapes In process. Methodology under development. 2.4: Smoke compound chemical analysis of wines In process. Methodology under development. Objective 3 3.1: Chemical markers of smoke impact risk. A new class of taint-associated compounds, thiophenols, has been identified. Quantitative measurement method is in refinement. Exposure assessment - using models including a chemical mechanism to track degradation of atmospheric phenolic compounds over time. 3.2: Small-scale fermentations can predict risk in large scale wine fermentations. Protocols have been written and are ready for upcoming harvest. 3.3: Sensory evaluation of wines for smoke compounds A new class of compounds has been trialed in Grenache and Syrah. Objective 4 One field day for industry about controlled smoking. Workshop on controlled smoking and project objectives. Full day for evaluating the impact of grape smoke exposure best practice. Grape and wine industries. 100 ppl UC Davis GrapeDay - Oakville Experimental Station, June 8, 2022 - 150 ppl.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Fryer, J. A., & Tomasino, E. (2022). Analysis of Retronasal Flavor Alterations in Smoke-Affected Wines and the Efficacy of Various Inter-Stimulus Rinse Protocols in Clearing Smoke-Related Attributes. Beverages, 8(2), 23.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2022
Citation:
E. Tomasino, M. Aragon, J. Fryer, D.C. Cerrato, L. Garcia, P. Ashmore, T. Collins (2022) Thiophenols: A new class of compounds that cause smoke taint in wine. Submitted to Nature July 2022.
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