معرفی
Cole Cerrato is an Assistant Professor in the Department of Food Science and Technology at Oregon State University, where he leads the Smoke, Wine, and Grapes Analytical Chemistry Lab. His research focuses on wildfire smoke effects on wine grapes and viticulture, utilizing advanced analytical techniques like NMR and MRI to address chemical challenges in the wine industry.
Education
- B.A. in Chemistry (2012) from the University of South Florida
- Ph.D. in Chemistry (2019) from the University of South Florida
Research Interests
Dr. Cerrato specializes in wildfire smoke chemical characterization, particularly using 13C-labeled smoke to track volatile phenol interactions in wine grapes. His work addresses smoke taint mitigation through functional spray coatings and environmental chemistry impacts on viticulture. Earlier research explored peptide folding, polyimide materials, and Alzheimer's disease intervention strategies.
The lab at Oregon State University, funded by a $2.7 million state grant after the 2020 wildfires, aims to protect Oregon's wine industry from climate-related smoke exposure. His publications span analytical chemistry, agricultural science, and molecular biology, with recent studies focusing on chemical adsorption in grapes and collaborative enology research.
Advising and Collaborations
Dr. Cerrato accepts graduate students for the Food Science and Technology Department and serves on graduate committees. He collaborates with enologists like Elizabeth Tomasino and chemists like Ming Lab on interdisciplinary projects.
Labs and Media
The Smoke, Wine, and Grapes Analytical Chemistry Lab at Oregon State University is a state-funded initiative addressing wildfire impacts on wine quality. His work has been featured in national media outlets discussing solutions to smoke taint in wines.
