School of Food Science

Charles Edwards Ph.D.



Barbara Rasco

Carolyn Hovde Bohach
Charlie Edwards
Girish Ganjyal
James Harbertson
Thomas Henick-Kling
Helen Joyner
Jeff Kronenberg
Amy Lin
Scott Minnich
Greg Möller
Andrzej Paszczynski
Carolyn Ross
Dojin Ryu
Brennan Smith
Denise Smith
Gülhan Ünlü
Mei-Jun Zhu

edwards 2Professor and Food Scientist



PHONE: (509) 335-6612
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.



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.


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%).

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.

Sabbatical leave, Chr. Hansen, Hørsholm, Denmark.

Food Scientist/Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA.

Selected Recent Refereed Professional Articles

  • Von Cosmos, N., B.A. Watson, J.K. Fellman, D.S. Mattinson, and C.G. Edwards. Characterization of Bacillus megaterium, B. pumilus, and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington State. Food Microbiol. 67: 11-16 (2017).
  • Oswald, T.A. and C.G. Edwards. Interactions between storage temperature and ethanol that affect growth of Brettanomyces bruxellensis in Merlot wine. Am. J. Enol. Vitic. 68: 188-194 (2017).
  • Von Cosmos, N., and C.G. Edwards. Use of nutritional requirements for Brettanomyces bruxellensis to limit infections in wine. Fermentation 2: 17; doi:10.3390/fermentation2030017 (2016).
  • Petrova*, B.. Z.M. Cartwright, and C.G. Edwards. Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines. J. Int. Sci. Vigne Vin. 50: 49-57 (2016).
  • Strickland, M.T., L.M. Schopp, C.G. Edwards, and J.P. Osborne.. Impact of Pediococcus spp. on Pinot noir wine quality and growth of Brettanomyces. Am. J. Enol. Vitic. 67: 188-198 (2016).
  • Zuehlke*, J.M., B.C. Childs*, and C.G. Edwards. 2015. Evaluation of Zygosaccharomyces bailii to metabolize residual sugar present in partially–fermented red wines. Fermentation 1: 3-12.
  • Childs*, B.C. J.C. Bohlscheid and C.G. Edwards. 2015. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces. Food Microbiol. 46: 604-609.
  • Zuehlke*, J.M., D.A. Glawe, and C.G. Edwards. 2015. Efficacy of dimethyl dicarbonate against yeasts associated with Washington State grapes and wines. J. Food Proc. Pres. 39: 1016-1026.
  • Schopp*, L.M., J. Lee, J.P. Osborne, S.C. Chescheir*, and C.G. Edwards. 2013. Metabolism of non-esterified and esterified hydroxycinnamic acids and esters in red wines by Brettanomyces bruxellensis. J. Agric. Food Chem. 61: 11610-11617.
  • Edwards, C.G. April 2013. Management of Brettanomyces or do we still have to burn down the winery? Wines & Vines 94: 78-80.
  • Zuehlke* J.M. and C.G. Edwards. 2013. Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces in wine. J. Food Prot. 76: 2024-2030.
  • Sturgeon*, J.Q., J.C. Bohlscheid, and C.G. Edwards. 2013. Effect of nitrogen source on yeast metabolism and H2S formation. J. Wine Res. 24: 182-194.
  • Umiker*, N.L., R. DeScenzo, J. Lee, and C.G. Edwards. 2013. Removal of Brettanomyces bruxellensis from red wine using membrane filtration. J. Food Proc. Pres. 37: 799-805.
  • Edwards, C.G. 2012. What I think Ralph Kunkee gave to us. Wines & Vines. 93(11): 114.
  • Bourret*, T.B., C.G. Edwards, T. Henick-Kling, and D.A. Glawe. 2012. Curvibasidium rogersii, a new yeast species in the Microbotryomycetes. N. Am. Fungi 7: 1-8.
  • Morneau*, A.D., J.M. Zuehlke*, and C.G. Edwards. 2011. Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces. Lett. Appl. Microbiol. 53: 460-465.
  • Bohlscheid*, J.C., J.P. Osborne*, C.F. Ross, and C.G. Edwards. 2011. Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces. J. Food Qual. 34: 51-55.
  • Sanborn*, M.A., C.G. Edwards, and C.F. Ross. 2010. The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines. Am. J. Enol. Vitic. 61: 31-41.
  • Jensen*, S.L., N.L. Umiker*, N. Arneborg, and C.G. Edwards. 2009. Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guillermondii isolated from commercial red wines. Food Microbiol. 26: 915-921.
  • Hagen*, K.M., M. Keller, and C.G. Edwards. 2008. Survey of biotin, pantothenic acid, and assimilable nitrogen in wine grapes from the Pacific Northwest. Am. J. Enol. Vitic. 59: 432-436.
  • Bohlscheid, J.C., G. Specht, A. Ortiz-Julien, J. Maloney, B. Bertheau, C.F. Ross, and C.G. Edwards. 2007. Application of a new yeast preparation for problem grape musts. J. Wine Res. 18: 173-185.
  • Osborne, J.P. and C.G. Edwards. 2007. Inhibition of malolactic fermentation by an antibacterial protein produced by Saccharomyces cerevisiae during alcoholic fermentation. Int. J. Food Microbiol. 118: 27-34.
  • Edwards C.G. and J.C. Bohlscheid. 2007. Impact of pantothenic acid addition on H2S production by Saccharomyces under fermentative conditions. Enz. Microbial Technol. 41 (1-2): 1-4.
  • Bohlscheid* J.C., J.K. Fellman, X.-D. Wang, D. Ansen*, and C.G. Edwards. 2007. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. J. Appl. Microbiol. 102: 390-400).
  • Bohlscheid, J.C., J.K. Fellman, X.-D. Wang, D. Ansen, and C.G. Edwards. 2007. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. J. Appl. Microbiol. 102: 390-400.
  • Clary, C., A. Gamache*, M. Cliff, J. Fellman, and C. Edwards. 2006. Flavor and aroma attributes of Riesling wines produced by freeze concentration and microwave vacuum dehydration. J. Food Proc. Preserv. 30: 393-406.
  • Osborne, J.P. and C.G. Edwards. 2006. The inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low and high nitrogen conditions. Aust. J. Wine Grape Res. 12: 69-78.
  • Bohlscheid, J.C, X.D. Wang, D.S. Mattinson, and C.G. Edwards. 2006. 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.

Technical Books and Chapters

  • Bohlscheid, J.C. and C.G. Edwards. 2012. The importance of biotin and other key nutrients in alcoholic fermentations. In: Agricultural Research Updates. P. Gorawala and S. Mandhatri (Eds.). Nova Science Publishers Inc., Hauppage, NY 4: 77-111.
  • Zuehlke*, J., B. Petrova*, and C.G. Edwards. 2013. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. In: Annual Review of Food Science and Technology. Volume 4, pp. 57-78. Annual Reviews, Palo Alto, CA.
  • Fugelsang, K.C. and C.G. Edwards. 2007. Wine Microbiology: Practical Applications and Procedures. Second edition. Springer Science and Business Media, NY. ISBN 978-0-387-33341-0.
  • Edwards, C.G. 2005. Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice. WineBugs LLC, Pullman, WA. ISBN 978-0-9772522-0-6.

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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