Issue link: https://read.dmtmag.com/i/751050
46 DECEMBER 2016 GOOD FRUIT GROWER www.goodfruit.com so that we have enough grapes to make enough wine for us to do follow-up work to understand how these compounds are extracted from the fruit, and to start to do trials looking at how we might be able to remove these compounds or diminish the effects in the resulting wines," he said. The goal of the first year of the three-year study was to establish methodologies for the research. Collins is still conducting a preliminary analysis of the fruit, leaves and resulting wine and hasn't gotten through enough samples to draw any conclusions yet. He expects to have some initial results to present at the Washington Association of Wine Grape Growers annual meeting in February. • Above, Collins closely monitors frequently changing smoke levels within his trial enclosure about 10:30 p.m. July 28, 2016. Sensors set up throughout the enclosure, in the smoker and outside of the enclosure provided a minute-by-minute appraisal of air quality conditions. In a long-exposure photo at right, Collins is seen in three areas because when smoke levels dipped, Collins would move from his monitoring station, right, to the smoker, left, to add cut lumber to the smoker, then back again to watch the smoke levels increase inside the enclosure. The research team would continue this work for nearly 18 hours.