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CHARLES EDWARDS
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Edwards, Charlie |
RESEARCH INTEREST
Microbiology and chemistry of wines during vinification including nutrient requirements of wine microorganisms, spoilage yeast and bacteria, and malolactic fermentation.
EDUCATION
| San Joaquin Delta College | A.A. | 1980 |
| Oregon State University | B.S. | 1982 |
| Cornell University | M.S. | 1985 |
| Pennsylvania State University | Ph.D. | 1989 |
COURSES
- FS 113: Vines & Wines
- FS 465/565: Wine Micro & Processing
- FS 466/566: Wine Micro & Processing Lab
- FS 496: Internship in Winery
For descriptions of the courses, see Courses page.
EMPLOYMENT
| 1989-1992 | Assistant Enologist/Extension Enology Specialist E-2, Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture Research and Extension Center (I.A.R.E.C.), Prosser, WA. Responsibilities include research (75%) and extension (25%). |
| 1992-1995 | Assistant Food Scientist/Assistant Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA. Responsibilities include research (75%) and undergraduate/graduate teaching (25%). Elected to the Food Science Graduate Faculty in 1992. |
| 2001-2002 | Sabbatical leave, Chr. Hansen, Hørsholm, Denmark. |
| 2002-present | Food Scientist/Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA. |
SELECTED RECENT REFEREED PROFESSIONAL ARTICLES
- Bohlscheid, J.C, X.D. Wang, D.S. Mattinson, and C.G. Edwards. Comparison of headspace solid phase microextraction and XAD-2 methods to extract volatile compounds produced by Saccharomyces during wine fermentations. J. Food Qual. 29: 1-15 (2006).
- Osborne, J.P. and C.G. Edwards. The inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low and high nitrogen conditions. Aust. J. Wine Grape Res. 12: 69-78 (2006).
- Bohlscheid, J.C., J.K. Fellman, X.-D. Wang, D. Ansen, and C.G. Edwards. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. J. Appl. Microbiol. 102: 390-400 (2007).
- Edwards C.G. and J.C. Bohlscheid. Impact of pantothenic acid addition on H2S production by Saccharomyces under fermentative conditions. Enz. Microbial Technol. 41 (1-2): 1-4 (2007).
- Osborne, J.P. and C.G. Edwards. Inhibition of malolactic fermentation by an antibacterial protein produced by Saccharomyces cerevisiae during alcoholic fermentation. Int. J. Food Microbiol. 118: 27-34 (2007).
TECHNICAL BOOKS
- Edwards, C.G. Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice. WineBugs LLC, Pullman, WA. ISBN 978-0-9772522-0-6 (2005).
- Fugelsang, K.C. and C.G. Edwards. Wine Microbiology: Practical Applications and Procedures. Second edition. Springer Science and Business Media, NY. ISBN 978-0-387-33341-0 (2007).
TEACHING ACTIVITIES
- Chair/co-chair 16 graduate committees of M.S. and Ph.D. students.
- Food Chemistry Lecture and Laboratory (FSHN 460/461; 1993-2005).
- Wine Microbiology/Processing Lecture (FSHN 465/565; 2004-present) and Laboratory (FSHN 466; 2007-present).
- Internship in a Winery (FSHN 496; 2007-present).
AWARDS AND HONORS
- Best research paper in the field of enology (senior author) published in Vol. 41 of the American Journal of Enology and Viticulture, American Society for Enology and Viticulture (1991).
- Finalist for the R.M. Wade Award for Excellence in Teaching, College of Agriculture and Home Economics, Washington State University (1996).
- Graduate student oral paper, “Inhibition of malolactic fermentation by wine yeast during alcoholic fermentation” (authors: J.P. Osborne, J.C. Bohlscheid, and C.G. Edwards) placed 1st at the American Society for Enology and Viticulture Annual Meeting, San Diego, CA, June 30 to July 2 (2004).
- Graduate student poster paper, “Interactive Effects of nitrogen and biotin on yeast growth, fermentation rate and volatile production” (authors: J.C. Bohlscheid and C.G. Edwards) placed 1st at the American Society for Enology and Viticulture Annual Meeting, San Diego, CA, June 30 to July 2 (2004).
- Excellence in Research award (Outstanding Researcher). College of Agricultural, Human, and Natural Resource Sciences, Washington State University (2006).
- Best written work in oenology (Prix de l’O.I.V.) for Wine Microbiology: Practical Applications and Procedures (authors: K.C. Fugelsang and C.G. Edwards), Organisation Internationale de la Vigne et du Vin, Paris, France (2007).
PROFESSIONAL AND HONOR SOCIETIES
American Society for Enology and Viticulture, American Society for Enology and Viticulture (Northwest Chapter), Phi Kappa Phi, Phi Tau Sigma, Sigma Xi. |
Welcome!
We are eager assist you in your educational goals.
We have excellent teaching and research facilities, including a Human Metabolic Unit, a modern processing pilot plant and the WSU Creamery, home of the world famous COUGAR GOLD cheese.
The Food Science degree is an IFT (Institute of Food Technologists) approved program and is taught in conjunction with the University of Idaho faculty from the Department of Food Science and Toxicology.
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