Clarity In the Smoke: Integrating Wine Sensory to Chemical Analysis and Predictive Modeling for Wildfire Smoke Events
January 28, 2026
3:00 pm - 4:15 pm
Clarity In the Smoke: Integrating Wine Sensory to Chemical Analysis and Predictive Modeling for Wildfire Smoke Events
Researchers from California, Oregon, Washington and Australia join this panel to present current findings on smoke-derived sensory attributes, chemical marker interpretation and how to correlate analytical data with sensory outcomes. Consumer studies on smoke perception related to knowledge of wine and different packaging will be presented as a sensory study done out of Oregon State University. Also, the latest developments in predictive modeling and risk-forecasting techniques aimed at supporting decision-making during a smoke event will be presented. Attendees will gain insight into ongoing research initiatives shaping the future of smoke impact mitigation.
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Moderator
Alisa Jacobson
Turning Tide Wines, California
Sessions:
Clarity In the Smoke: Integrating Wine Sensory to Chemical Analysis and Predictive Modeling for Wildfire Smoke Events, Cabernet – The King of Grapes (tasting session)
Owner, winemaker, environmentalist, and outdoor enthusiast Alisa Jacobson “AJ” founded Turning Tide Wines in 2018 under her company name, Wines by Alisa Jacobson, with the goal of showcasing the true essence of the grapes she harvests, respecting the elements each vineyard site provides, and helping Turn the Tide toward more sustainable and eco-friendly practices in vineyards and winemaking round the globe.
Her first Turning Tide wines were released in December of 2020, all showcasing eco-friendly farming and business practices. A year later, Jacobson (who goes by “AJ”) added “AJ”, “Rare North” and “Avec Moi”, all high-quality, sustainable, and value-driven wine brands.
A graduate of UC Davis with a degree in viticulture and enology, AJ has produced California sparkling wine, made Shiraz in Australia (while diving along the Great Barrier Reef), and worked at Joseph Phelps where she met Joel and Sarah Gott. Jacobson rose to the rank of VP of Winemaking, overseeing a team of 35, and managing all winery and vineyard operations throughout California, Oregon, and Washington, as well as international projects all over the world. She passed the baton back to Joel and Sarah Gott in 2020 and set out to forge her own path with a renewed and passionate focus on making wine from organic and sustainably farmed vineyards in coastal regions of California and Oregon.
AJ assumed a lease on an iconic winery in Santa Ynez Valley in August of 2022. This is now where AJ makes her “Made with Organically Farmed Grapes” Avec Moi and Turning Tide wines, both labels certified organic. The winery project has been named Milestone for its commitment to regenerative and organic farming and winemaking practices. She adheres to strict organic and vegan only winemaking practices at Milestone and makes wine from her two vineyards she owns in the Santa Ynez Valley.
Dedicated to her cause of trying to help the wine industry become more sustainable and climate-forward, AJ also serves as Co-Chair of the Unified Grape and Wine Symposium Program Development Committee, the Chair of the Research Committee of the West Coast Smoke Exposure Task Force and a number of wine industry advisory boards, all to further her passion for education outreach and to raise awareness for global climate change impacts —and of course, to help Turn the Tide on how vineyards are farmed around the globe by way of outreach and education. AJ believes that by demonstrating the success and quality of wines made by organically and sustainable vineyard practices, she can inspire and provide examples to others on how to be more climate pro-active.
Speakers
Thomas Collins
Washington State University, Tri-Cities
Sessions:
Dr. Collins is an Assistant Professor of Grape and Wine Chemistry in the Viticulture and Enology Program at Washington State University. He manages a research program in wine and spirits aroma and flavor chemistry and teaches course in wine chemistry and winery operations. Tom’s current research focuses on the impacts of wildfire smoke exposure on grape and wine quality.
Prior to joining WSU in 2015, Dr. Collins was the Director of Research for the Food Safety and Measurement Facility at U.C. Davis. He received his Ph.D. in Agricultural and Environmental Chemistry from U.C. Davis in 2012. He has also served as the President of the American Society for Enology and Viticulture.
Mike Kleeman
University of California, Davis
Sessions:
To be announced.
Mark Krstic
The Australian Wine Research institute, South Australia
Sessions:
Dr Mark Krstic is the Managing Director of the Australian Wine Research Institute (AWRI). He has more than 28 years of experience in grape and wine research, development and extension in prior roles within the AWRI, the Grape and Wine Research and Development Corporation, Victorian Government and CSIRO. Mark is also an Adjunct Professor at Macquarie University. He chairs the Australian Wine Industry Technical Conference Inc. and is on the Boards of the National Wine Foundation and the South Australian Genomics Centre. Mark is also a past President of the Australian Society of Viticulture and Oenology and graduate of the Wine Industry Future Leaders Program and the Len Evans Tutorial.
Camilla Sartori
Oregon State University, Corvallis
Sessions:
Camilla Sartori is a Food Scientist and Sensory Manager at Oregon State University, specializing in wine descriptive analysis. She leads sensory research in Dr. Elizabeth Tomasino’s lab and works with the Oregon Wine Research Institute on projects involving aroma perception, descriptive analysis, and consumer testing. Camilla develops sensory protocols, manages trained and consumer panels, and oversees lab operations and data quality.