Charles G. Edwards was raised in the San Joaquin Valley of California where he worked on his family’s vineyard near Acampo. He received his Bachelor of Science, Master of Science, and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985), and The Pennsylvania State University (1989), respectively. Currently, he is a professor (enology) with the School of Food Science at Washington State University/University of Idaho. His enological research focuses on problem alcoholic fermentations, non-Saccharomyces yeasts, malolactic fermentation, and spoilage issues such as Brettanomyces, Lactobacillus, and Pediococcus.
Research Keywords & Expertise
Wine
lactic acid bacteria
Alcoholic Fermentation
Malolactic Fermentatio...
Fingerprints
66%
Wine
27%
Alcoholic Fermentation
6%
Malolactic Fermentation
Short Biography
Charles G. Edwards was raised in the San Joaquin Valley of California where he worked on his family’s vineyard near Acampo. He received his Bachelor of Science, Master of Science, and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985), and The Pennsylvania State University (1989), respectively. Currently, he is a professor (enology) with the School of Food Science at Washington State University/University of Idaho. His enological research focuses on problem alcoholic fermentations, non-Saccharomyces yeasts, malolactic fermentation, and spoilage issues such as Brettanomyces, Lactobacillus, and Pediococcus.
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