Tom Collins

Tom Collins is an Associate Professor in the Department of Food Science at Washington State University's School of Food Science. He leads research in grape and wine chemistry using advanced analytical instrumentation at the Ste. Michelle Wine Estates WSU Wine Science Center. His work focuses on understanding how vineyard, winery, and distillery practices impact the chemical composition of grapes, wines, and spirits, correlating these with sensory qualities.

Education:

• Ph.D. in Agricultural and Environmental Chemistry, University of California, Davis (2012)
• B.A. in Russian and Soviet Studies, Cornell University (1984)

Research Expertise: Utilizes GC-SPME/MS, UHPLC-QTOF/MS, and MP-AES technologies to study volatile/non-volatile components, metal analysis, and compositional changes during ripening, fermentation, and aging. Key areas include optimizing winemaking/distillation processes and sensory-chemical correlations.

Labs & Facilities: Directs the state-of-the-art analytical chemistry laboratory and research winery at the WSU Wine Science Center.