Microbiology and chemistry of wines during vinification including nutrient requirements of wine microorganisms, spoilage yeast and bacteria, and malolactic fermentation; fermentation management through work on Saccharomyces yeast nutrition as well as minimizing the impact of spoilage microorganisms on wine quality. To date, Edwards’ laboratory has identified two novel species of spoilage microorganisms, the so-called “ferocious” lactobacilli, and is now working with industry to discover methods for controlling Brettanomyces during wine aging.
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Emeritus Professor / Food Scientist
320 Food Science & Human Nutrition Bldg
PO Box 646376
Pullman, WA 99164-6376