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Charles Edwards Ph.D.

Professor and Food Scientist

 

 

OFFICE: FSHN 320
PHONE: (509) 335-6612
E-MAIL: edwardsc@wsu.edu
FAX: (509) 335-4815

More about Dr. Edwards

 

Accepting graduate student applications.

Research Interest

Our research focuses on problem alcoholic fermentations and spoilage microorganisms of concern to winemakers.

Problem alcoholic fermentations are those where utilization of fermentable sugars by wine yeast is slow and/or undesirable off-odors and flavors are produced. While it is well documented that a lack of available nitrogen in musts can be a problem in Washington state and elsewhere, little is known regarding the role of other nutrients such as vitamins. Our laboratory was first to document interrelationships between certain nutrients and available nitrogen that affect yeast growth and H₂S production. We are continuing to study key nutrients in an effort to develop preventative strategies of management such reformulation of nutrient additives and new ways to prepare cultures.

Spoilage issues of concern to Washington State include Lactobacillus, Pediococcus), and more recently, Brettanomyces. Our laboratory yielded the first published report that Lactobacillus can inhibit wine yeast and therefore slow alcoholic fermentations. The bacterium was later identified as a novel species of Lactobacillus and named Lactobacillus kunkeei after Dr. Ralph E. Kunkee (UC Davis). Later, another novel species was isolated and named Lactobacillus nagelii in honor of Dr. Charles W. Nagel, (Washington State University). More recently, our laboratory has determined that Brettanomyces appears to enter a “viable-but-not-culturable” state as well as studying novel methods for microbial control.

 

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 Currently Teaching

• FS 113: Vines & Wines
• FS 460: Food Chemistry
• FS 465/565: Wine Micro & Processing
• FS 466: 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.

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