Controlling Brettanomyces and Other Wine Microbes

Penn State Extension welcomes Dr. Charles Edwards, wine microbiologist from Washington State University, who will offer a seminar on the management of wine microbes, particularly Brettanomyces.
Controlling Brettanomyces and Other Wine Microbes - Workshops
Language: English

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An expert on wine spoilage, Dr. Edwards will offer some cellar techniques, including the proper use of sulfur dioxide, to control spoilage organisms. This event is free, but registration is requested.

Please join us at Armstrong Valley Winery to welcome Dr. Edwards and learn about managing microbes in the winery. This will be great information to have as we prepare for harvest! There will also be a door prize awarded to the attendee who knows the most about Brettanomyces at the end of the session! I hope to see you there!

Molly Kelly, Enology Extension Educator

About Dr. Edwards

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. As part of the on-going research effort, his laboratory discovered two novel species of Lactobacillus implicated in wine spoilage, Lactobacillus kunkeei and Lactobacillus nagelii.

Dr. Edwards is the sole author of Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice and co-author of Wine Microbiology (2nd edition), the latter of which won top honors awarded by L'Organisation Internationale de la Vigne et du Vin (O.I.V.) for the best-written work in enology in 2007.

Besides research, Dr. Edwards taught/teaches undergraduate and graduate courses in food chemistry, wine microbiology/processing, and winery internships as well as the WSU extension enology certificate. He completed a year-long sabbatical leave in 2002 working at Chr Hansen (Hørsholm, Denmark) and won the Excellence in Research award from the College of Agriculture, Human, and Natural Resources in 2006.


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