King of the Yeasts Partnering with the commercial yeast producer Lallemand, WSU food scientist Charlie Edwards and his colleagues formulated strains of yeast that can stand up to high-sugar grape musts. Top: Lallemand products. Bottom: yeast cells. Where does a great glass of wine get its start? In the vineyard, certainly, as the foundation for […]
PULLMAN, Wash. – The second edition of a textbook on wine microbiology co-authored by Charles Edwards, a food scientist at Washington State University, has been named the best-written work in enology over the past two years by the International Organization of Vine and Wine, or O.I.V. The O.I.V. is an intergovernmental scientific and technical organization […]
PULLMAN, Wash. — A previously unknown spoilage bacterium that can stall or stop alcoholic fermentation in wines made without sulfites has been identified by a Washington State University food scientist. Charles Edwards, associate professor of food science, isolated and identified the novel bacterium — Lactobacillus kunkeei — from a commercial wine undergoing a sluggish fermentation. […]