Charles Gould Edwards Professor School of Food Science Washington State University Pullman, WA

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1 Charles Gould Edwards Professor School of Food Science Washington State University Pullman, WA PERSONAL DATA: Address: 325 SE Camino, Pullman, WA Telephone: (509) (office) (509) (home) FAX: (509) EDUCATION: Degrees Degree Field Institution Date A.A. Chemistry San Joaquin Delta College 1980 B.S. Food Science Oregon State University 1982 M.S. Food Science Cornell University 1985 Ph.D. Food Science The Pennsylvania State University 1989 Thesis/Dissertation Edwards, C.G. Measurement of Provitamin A Carotenoids in Fresh and Canned Peas and Carrots. M.S. Thesis. Department of Food Science, Cornell University, Ithaca/Geneva, NY (1985). Edwards, C.G. Influence of Medium-chain Fatty Acids and Yeast Ghosts on the Growth of Saccharomyces cerevisiae Montrachet No. 522 and Leuconostoc oenos PSU-1 During Vinification. Ph.D. Dissertation. Department of Food Science, The Pennsylvania State University, University Park, PA (1989). PROFESSIONAL EXPERIENCE: (summers). Vegetable cannery worker, Ver Nal Select Foods Ltd., Ripon, CA. Operated lye and steam peelers, performed general plant cleanup, sorted and graded raw and finished products, and various other duties Graduate Research Assistant, Department of Food Science, Cornell University, Geneva, NY Graduate Research Assistant, Department of Food Science, The Pennsylvania State University, University Park, PA Graduate Extension Assistant, Department of Food Science, The Pennsylvania State University, University Park, PA. Assisted extension faculty with planning and execution of extension short courses, preparation of visual aid material, and performed other extension-related activities Assistant Enologist/Extension Enology Specialist E-2, Department of Food Science and Human Nutrition, Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, WA. Responsibilities include research (75%) and extension (25%) in the areas of wine microbiology and chemistry. 1

2 Assistant Food Scientist/Assistant Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA. Responsibilities include research (75%) in the areas of wine microbiology/chemistry and undergraduate/graduate teaching (25%). Elected to the Food Science Graduate Faculty in Associate Food Scientist/Associate Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA Sabbatical leave, Research, Development, and Application Center, Chr. Hansen, Hørsholm, Denmark Food Scientist/Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA present. Professor, School of Food Science, Washington State University, Pullman, WA and University of Idaho, Moscow, ID. RESEARCH ACTIVITIES: Graduate students indicated by * and presenter indicated by Professional Articles (refereed) Edwards*, C.G. and C.Y. Lee. Determination of beta-carotene stereoisomers by spectrophotometric analysis. J. Food Sci. 51: 528, 530 (1986). Edwards*, C.G. and C.Y. Lee. Measurement of provitamin A carotenoids in fresh and canned carrots and green peas. J. Food Sci. 51: (1986). Edwards*, C.G. and R.B. Beelman. Inhibition of the malolactic bacterium, Leuconostoc oenos (PSU-1), by decanoic acid and subsequent removal of the inhibition by yeast ghosts. Am. J. Enol. Vitic. 38: (1987). Beelman, R.B., C.L. Barden*, and C.G. Edwards*. Total sulfur dioxide residues in fresh mushrooms washed in sulfite solutions. J. Food Prot. 51: (1988). Edwards*, C.G. and R.B. Beelman. Extraction and analysis of volatile compounds in Aurore wines using Amberlite XAD-2 resin and capillary gas-liquid chromatography. J. Agric. Food Chem. 38: (1990). Edwards*, C.G., R.B. Beelman, C.E. Bartley*, and A.L. McConnell*. Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification. Am. J. Enol. Vitic. 41: (1990). Edwards, C.G., K.A. Jensen, S.E. Spayd, and B.J. Seymour. Isolation and characterization of native strains of Leuconostoc oenos from Washington state wines. Am. J. Enol. Vitic. 42: (1991). Jensen, K.A. and C.G. Edwards. Modification of the API rapid CH system for characterization of Leuconostoc oenos. Am. J. Enol. Vitic. 42: (1991). Edwards, C.G. and K.A. Jensen. Occurrence and characterization of lactic acid bacteria from Washington state wines: Pediococcus spp. Am. J. Enol. Vitic. 43: (1992). Brown, C.R., C.G. Edwards, C.-P. Yang, and B.B. Dean. Orange flesh trait in potato: inheritance and carotenoid content. J. Am. Soc. Hort. Sci. 118: (1993). 2

3 Edwards, C.G., J.R. Powers, K.A. Jensen, K.M. Weller, and J.C. Peterson. Lactobacillus spp. from Washington state wines: Isolation and characterization. J. Food Sci. 58: (1993). Webster*, D.R., C.G. Edwards, S.E. Spayd, and J.C. Peterson. Influence of vineyard nitrogen fertilization on concentration of monoterpenes, higher alcohols and esters in aged Riesling wine. Am. J. Enol. Vitic. 44: (1993). Edwards, C.G., J.C. Peterson, T.D. Boylston, and T.D. Vasile. Interactions between Leuconostoc oenos and Pediococcus spp. during vinification of red wines. Am. J. Enol. Vitic. 45: (1994). Edwards, C.G. and J.C. Peterson. Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria isolated from wines. J. Food Sci. 59: , 205 (1994). Reynolds, A.G., C.G. Edwards, D.A. Wardle, D.R. Webster*, and M. Dever. Shoot density effects on Riesling grape vines. I. Vine performance. J. Am. Soc. Hort. Sci. 119: (1994). Reynolds, A.G., C.G. Edwards, D.A. Wardle, D.R. Webster*, and M. Dever. Shoot density effects on Riesling grape vines. II. Wine composition and sensory response. J. Am. Soc. Hort. Sci. 119: (1994). Spayd, S.E., C.W. Nagel, and C.G. Edwards. Yeast growth in Riesling juice as affected by vineyard nitrogen fertilization. Am. J. Enol. Vitic. 46: (1995). Huang*, Y.-C., C.G. Edwards, J.C. Peterson, and K.M. Haag*. Relationship between sluggish fermentations of grape juice and the antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47: 1-10 (1996). Ogunrinola, O.A., C.G. Edwards, and P.M. Davidson. Evaluation of pea cultivars (Pisum sativium) in PE-2 medium for the MPN enumeration of mesophilic sporeforming organisms. J. Food Prot. 60: (1997). Edwards, C.G., K.M. Haag*, M.D. Collins, R. Hutson, and Y.C. Huang*. Lactobacillus kunkeei sp. nov., a spoilage organism associated with grape juice fermentations. J. Appl. Microbiol. 84: (1998). Edwards, C.G., K.M. Haag*, and M.D. Collins. Identification of some lactic acid bacteria associated with sluggish/stuck fermentations. Am. J. Enol. Vitic. 49: (1998). Edwards, C.G., D. Prijatna*, J.R. Busboom, C.J. Brekke, and T.D. Boylston. Evaluation of pork sausage formulations with apple products. J. Food Qual. 22: (1999). Edwards, C.G., A.G. Reynolds, A.V. Rodriguez, M. Semon*, and J. Mills*. Implication of acetic acid in the induction of slow/stuck grape juice fermentation and inhibition of yeast by Lactobacillus sp. Am. J. Enol. Vitic. 50: (1999). Edwards, C.G., K.M. Haag*, M.J. Semon*, A.V. Rodriguez, and J. Mills*. Evaluation of processing methods to control the growth of Lactobacillus kunkeei, a microorganism implicated in sluggish alcoholic fermentations of grape musts. S. Afr. J. Enol. Vitic. 20: (1999). Edwards, C.G., M.D. Collins, P.A. Lawson, and A.V. Rodriguez. Lactobacillus nagelii sp. nov., an organism isolated from a partially-fermented wine. Int. J. Sys. Evol. Microbiol. 50: (2000). Holley*, S.L., C.G. Edwards, J.H. Thorngate, J.K. Fellman, D.S. Mattinson, E.J. Sorensen, and R.H. Dougherty. Chemical characterization of different lines of Daucus carota L. roots. J. Food Qual. 23: (2000). 3

4 Edwards, C.G., J.W. Englar*, C.R. Brown, J.C. Peterson, and E.J. Sorensen. Changes in color and sugar content of yellow-fleshed potatoes stored at three different temperatures. Am. J. Potato Res. 78: 1-5 (2001). Folwell, R.J., T.A. Bales*, and C.G. Edwards. Cost economics and economic impacts of pricing and product mix decisions in premium table wine wineries. J. Wine Res. 12: (2001). Semon*, M.J., C.G. Edwards, D. Forsyth, and C. Dinn. Inducing malolactic fermentation in Chardonnay musts/wines from Washington state using different strains of Oenococcus oeni. Aust. J. Grape Wine Res. 7: (2001). Reynolds, A.G., C.G. Edwards, M.A. Cliff, J.H. Thorngate III, and J.C. Marr*. Evaluation of yeast strains during fermentation of Riesling and Chenin blanc musts. Am. J. Enol. Vitic. 54: (2002). Abonyi*, B.I., H. Feng, J. Tang, C.G. Edwards, B.P. Chew, D.S. Mattinson, and J.K. Fellman. Quality retention in strawberry and carrot purees dried with Refractance Window system. J. Food Sci. 67: (2002). Connell, L., H. Stender, and C.G. Edwards. Rapid detection of Brettanomyces from winery air samples based on peptide nucleic acid analysis. Am. J. Enol. Vitic. 53: (2002). Wang, X.D., J.C. Bohlscheid*, and C.G. Edwards. Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid. J. Appl. Microbiol. 94: 1-11 (2003). Lu*, G., J.K. Fellman, C.G. Edwards, D.S. Mattinson, and J. Navazio. Quantitative determination of geosmin in red beets (Beta vulgaris L.) using headspace solid-phase microextraction. J. Agric. Food Chem. 51: (2003). Lu*, G., C.G. Edwards, J.K. Fellman, D.S. Mattinson, and J. Navazio. Biosynthetic origin of geosmin in red beets (Beta vulgaris L.). J. Agric. Food Chem. 51: (2003). Lau*, M.H., J. Tang, I.A. Taub, T.C.S. Yang, C.G. Edwards, and R. Mao. Kinetics of chemical marker formation in whey protein gels for studying microwave sterilization. J. Food Eng. 60: (2003). Chou*, Y.-E., C.G. Edwards, L.O. Luedecke, M.P. Bates, and S. Clark. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese. J. Dairy Sci. 86: (2003). Larsen*, J.T., J.C. Nielsen, B. Kramp, M. Richelieu, M.J. Riisager, N. Arneborg, and C.G. Edwards. Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni. Am. J. Enol. Vitic. 54: (2003). Bohlscheid*, J.C, X.D. Wang, D.S. Mattinson, and C.G. Edwards. 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 (2006). Osborne*, J.P. and C.G. Edwards. The inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low and high nitrogen conditions. Aust. J. Wine Grape Res. 12: (2006). Clary, C., A. Gamache*, M. Cliff, J. Fellman, and C. Edwards. Flavor and aroma attributes of Riesling wines produced by freeze concentration and microwave vacuum dehydration. J. Food Proc. Preserv. 30: (2006). 4

5 Bohlscheid* J.C., J.K. Fellman, X.-D. Wang, D. Ansen*, and C.G. Edwards. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. J. Appl. Microbiol. 102: (2007). Edwards C.G. and J.C. Bohlscheid. Impact of pantothenic acid addition on H 2 S production by Saccharomyces under fermentative conditions. Enz. Microbial Technol. 41: 1-4 (2007). Osborne*, J.P. and C.G. Edwards. Inhibition of malolactic fermentation by an antibacterial protein produced by Saccharomyces cerevisiae during alcoholic fermentation. Int. J. Food Microbiol. 118: (2007). Bohlscheid, J.C., G. Specht, A. Ortiz-Julien, J. Maloney, B. Bertheau, C.F. Ross, and C.G. Edwards. Application of a new yeast preparation for problem grape musts. J. Wine Res. 18: (2007). Hagen*, K.M., M. Keller, and C.G. Edwards. Survey of biotin, pantothenic acid, and assimilable nitrogen in wine grapes from the Pacific Northwest. Am. J. Enol. Vitic. 59: (2008). Jensen*, S.L., N.L. Umiker*, N. Arneborg, and C.G. Edwards. Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guillermondii isolated from commercial red wines. Food Microbiol. 26: (2009). Sanborn*, M.A., C.G. Edwards, and C.F. Ross,. The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines. Am. J. Enol. Vitic. 61: (2010). Bohlscheid*, J.C., J.P. Osborne*, C.F. Ross, and C.G. Edwards. Interactive effects of selected nutrients and fermentation temperature on H 2 S production by wine strains of Saccharomyces. J. Food Qual. 34: (2011). Morneau*, A.D., J.M. Zuehlke*, and C.G. Edwards. Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces. Lett. Appl. Microbiol. 53: (2011). Bourret*, T.B., C.G. Edwards, T. Henick-Kling, and D.A. Glawe. Curvibasidium rogersii, a new yeast species in the Microbotryomycetes. N. Am. Fungi 7: 1-8 (2012). Umiker*, N.L., R. DeScenzo, J. Lee, and C.G. Edwards. Removal of Brettanomyces bruxellensis from red wine using membrane filtration. J. Food Proc. Pres. 37: (2013). Sturgeon*, J.Q., J.C. Bohlscheid, and C.G. Edwards. Effect of nitrogen source on yeast metabolism and H 2 S formation. J. Wine Res. 24: (2013). Zuehlke* J.M. and C.G. Edwards. Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces in wine. J. Food Prot. 76: (2013). Schopp*, L.M., J. Lee, J.P. Osborne, S.C. Chescheir*, and C.G. Edwards. Metabolism of non-esterified and esterified hydroxycinnamic acids and esters in red wines by Brettanomyces bruxellensis. J. Agric. Food Chem. 61: (2013). Zuehlke*, J.M., D.A. Glawe, and C.G. Edwards. Efficacy of dimethyl dicarbonate against yeasts associated with Washington State grapes and wines. J. Food Proc. Pres. 39: (2015). Childs*, B.C. J.C. Bohlscheid and C.G. Edwards. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces. Food Microbiol. 46: (2015). 5

6 Zuehlke*, J.M., B.C. Childs*, and C.G. Edwards. Evaluation of Zygosaccharomyces bailii to metabolize residual sugar present in partially fermented red wines. Fermentation 1: 3-12 (2015). 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: (2016). Strickland*, M.T., L.M. Scopp*, C.G. Edwards, and J.P. Osborne.. Effect of Pediococcus spp. on the chemical and sensory properties of Pinot noir wine. Am. J. Enol. Vitic. 67: (2016). Von Cosmos*, N., and C.G. Edwards. Use of nutritional requirements for Brettanomyces bruxellensis to limit infections in wine. Fermentation 2: 17; doi: /fermentation (2016). Oswald*, T. and C.G. Edwards. Interactions between storage temperature and ethanol that affect growth of Brettanomyces bruxellensis in Merlot wine. Food Microbiol. (in preparation, 2016). 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 spoiled wine. Food Microbiol. (in preparation, 2016). Abstracts and Papers Presented at Technical Meetings Edwards*, C.G. and C.Y. Lee. Measurement of provitamin A carotenoids in fresh and canned peas and carrots. Institute of Food Technologists annual meeting, Anaheim, CA, June (1984). Edwards*, C.G. and R.B. Beelman. Inhibition of the malolactic bacterium, Leuconostoc oenos (PSU-1), by decanoic acid and subsequent removal of the inhibition by yeast ghosts. American Society for Enology and Viticulture (Eastern Section) annual meeting, Erie, PA, July 31-August 1 (1986). Edwards*, C.G. Research on yeast ghosts and malolactic fermentation. Pennsylvania Grape Industry Conference, University Park, PA, March 4-5 (1987). Edwards* C.G., R.B. Beelman, C.L. Bartley*, and A.L. McConnell*. Relationship between the production of medium-chain fatty acids and the growth of yeast and malolactic bacteria during vinification. American Society for Enology and Viticulture annual meeting, Reno, NV, June (1988). Beelman, R.B., C.E. Bartley*, and C.G. Edwards*. Advances in the control of malolactic fermentation during vinification. American Society for Enology and Viticulture (Eastern Section) annual meeting, Lewisburg, PA, August 4-5 (1988). Edwards*, C.G., R.B. Beelman, C.L. Bartley*, and A.L. McConnell*. Relationship between the production of medium-chain fatty acids and the growth of yeast and malolactic bacteria during vinification. American Society for Enology and Viticulture (Eastern Section) annual meeting, Lewisburg, PA, August 4-5 (1988). Edwards*, C.G. Role of ultrafiltration in winemaking. Pennsylvania Grape Industry Conference, University Park, PA, March 2-3 (1989). Edwards, C.G., K.A. Jensen, and F.W. Zach. Lactic acid bacteria isolated from Washington state wines. American Society for Enology and Viticulture annual meeting, Seattle, WA, June (1991). Webster*, D.R., C.G. Edwards, and S.E. Spayd. Effect of vineyard nitrogen fertilization on concentration of monoterpenes, higher alcohols, and esters in White Riesling wine. American Society for Enology and Viticulture annual meeting, Reno, NV, June (1992). 6

7 Edwards, C.G., and J.C. Peterson. Malolactic fermentation in wines from Washington state. American Society for Enology and Viticulture (Eastern Section) annual meeting, Corning, NY, July (1992). Edwards, C.G., D.R. Webster*, and S.E. Spayd. Effect of nitrogen fertilization rate on volatile compounds contributing to the aroma of White Riesling wine. American Society for Enology and Viticulture (Northwest Chapter) annual meeting, Summerland, British Columbia, Canada, August (1992). Edwards, C.G. Microbiology of wines from Washington State. American Society for Microbiology (Northwest Branch) annual meeting, Pullman, WA, June (1993). Huang*, Y.-C., C.G. Edwards, and J.C. Peterson. Relationship between stuck fermentation of grape musts and inhibition of wine yeast by lactic acid bacteria. American Society for Enology and Viticulture (Northwest Chapter) annual meeting, Lake Chelan, WA, June 9-11 (1994). Spayd, S.E., C.W. Nagel, and C.G. Edwards. Yeast growth in White Riesling juice as affected by vineyard nitrogen fertilization. American Society for Enology and Viticulture annual meeting, Anaheim, CA, June 30-July 2 (1994). Haag*, K.M., C.G. Edwards, and J.C. Marr*. Identification and characterization of wine spoilage lactobacilli. American Society for Enology and Viticulture (Northwest Chapter) annual meeting, Coeur d'alene, ID, June (1996). Edwards, C.G. Metabolic interactions between yeast and lactic acid bacteria. Wine Microbiology symposium, International Association of Milk, Food and Environmental Sanitarians. C.G. Edwards and D.F. Splittstoesser (conveners). Seattle, WA, July 3 (1996). Holley*, S., C.G. Edwards, E.J. Sorensen, R.H. Dougherty, and J.H. Thorngate. Processing and analysis of carrot juice in Washington state. 26 th International Carrot Conference, Toronto, Canada, October (1996). Edwards, C.G., K.M. Haag*, A.G. Reynolds, and J.C. Marr*. Sluggish alcoholic fermentations of grape musts and the growth of lactic acid bacteria. Institute of Food Technologists annual meeting, Orlando, FL, June (1997). Lau*, M.H., J. Tang, I.A. Taub, T.C.S. Yang, C.G. Edwards, and A.P.P. Yang. Application of chemical markers in assessing heating patterns by 915 and 2450 MHz microwaves. Institute of Food Technologists annual meeting, Atlanta, GA, June (1998). Olson*, D.A., M. Bates, C.G. Edwards, L.O. Luedecke, and J.R. Powers. The ability of intracellular enzymes of Lactobacillus helveticus cultures to degrade bitter peptides. Institute of Food Technologists annual meeting, Atlanta, GA, June (1998). Holley*, S., C.G. Edwards, J.K. Fellman, J.H. Thorngate, R.H. Dougherty, and E.J. Sorensen. Analysis of compounds for carrot flavor. American Chemical Society Richland Section annual meeting, Pasco, WA, June 19 (1998). Lau*, M.H., J. Tang, I.A. Taub, C.G. Edwards, and F.L. Younce. Microwave heating uniformity of foods during 915 MHz microwave sterilization process. Microwave Power Symposium, Chicago, IL, July (1998). Spayd, S.E., R.G. Stevens, R.L. Wample, R.G. Evans, C.G. Edwards, and D. Webster*. Impact of nitrogen fertilization on vine performance and juice and wine composition of Riesling in Washington State. Symposium on Mineral Nutrition and Grape and Wine Quality. XXV International Horticultural Congress, Brussels, Belgium, August 6 (1998). 7

8 Semon*, M.J., and C.G. Edwards. Inducing malolactic fermentation in Chardonnay musts/wines from Washington State using different strains of Oenococcus oeni. American Society for Enology and Viticulture annual meeting, Reno, NV, June 30-July 2 (1999). Bohlscheid*, J.C., C.G. Edwards, J.K. Fellman, D.S. Mattinson, and S.E. Spayd. Relationship between nitrogen and biotin on the fermentation of a model wine system. Northwest Chapter of the American Society for Enology and Viticulture annual meeting, Stevenson, WA, July (1999). Fajarimi*, F., J.R. Powers, L.O. Luedecke, C.G. Edwards, S. Clark, and M. Bates. Aminopeptidases of adjunct Lactobacillus helveticus influences bitterness in Cheddar cheese. Institute of Food Technologists annual meeting, Chicago, IL, July (1999). Mills*, J.M., J.C. Bohlscheid*, J. Morrison, S. Andrews, D.S. Mattinson, J.K. Fellman, and C.G. Edwards. Effect of post-harvest storage methods on fermentation rate and wine quality of Riesling grapes. American Society for Enology and Viticulture annual meeting, Seattle, WA, June (2000). Bohlscheid*, J.C., C.G. Edwards, J.K. Fellman, and D. Ansen*. Interactions between biotin and nitrogen source on yeast growth and metabolism. American Society for Enology and Viticulture annual meeting, Seattle, WA, June (2000). Fellman, J.K., S. Holley*, C.G. Edwards, E.J. Sorensen, R.H. Dougherty, and J.H. Thorngate. Chemical characterization of different lines of carrots from Washington state. 30 th International Carrot Conference, Pasco, WA, August 28 (2000). Tang, J., H. Feng, B. Abonyi*, C.G. Edwards, K.M. Bolland, and R.E. Magoon. Refractance window drying of selected food products: drying kinetics and quality retention. American Institute of Chemical Engineers annual meeting, Los Angeles, CA, November (2000). Feng, H., B. Abonyi*, J. Tang, and C. Edwards. Heat and mass transfer analysis for a new film drying technique. Institute of Food Technologists annual meeting, New Orleans, LA, June (2001). Lu*, G., C.G. Edwards, J.K. Fellman, D.S. Mattinson, J.N. Navazio. The quantitative determination of geosmin in red beets by SPME-GC. Institute of Food Technologists annual meeting, New Orleans, LA, June (2001). Chou*, Y.E., S. Clark, L.O. Luedecke, C.G. Edwards, and M. Bates. Nonstarter lactic acid bacteria and aging temperature affect lactic acid production and calcium lactate crystallization in Cheddar cheese. Institute of Food Technologists annual meeting, New Orleans, LA, June (2001). Osborne*, J.P., J.T. Larsen*, M.J. Riisager, J.C. Bohlscheid*, and C.G. Edwards. Inhibition of malolactic fermentation during alcoholic fermentation by different yeasts. American Society for Enology and Viticulture annual meeting, Portland, OR, June (2002). Bohlscheid*, J.C, X.D. Wang, C.G. Edwards, D.S. Mattinson, J.K. Fellman, and A.G. Reynolds. Analysis of Riesling wine volatiles by a novel headspace-solid phase microextraction gas chromatography method. American Society for Enology and Viticulture annual meeting, Portland, OR, June (2002). Edwards, C.G., X.D. Wang, and J.C. Bohlscheid*. Impact of biotin and pantothenic acid on fermentations induced by Saccharomyces. American Society for Enology and Viticulture annual meeting, Reno, NV, June (2003). Adams*, B.A., J.M. Mills*, D.A. Mills, and C.G. Edwards. Inhibition of alcoholic fermentation by bacteria isolated from stuck fermentations. American Society for Enology and Viticulture annual meeting, San Diego, CA, June 30-July 2 (2004). 8

9 Bohlscheid*, J.C. and C.G. Edwards. Interactive effects of nitrogen and biotin on yeast growth, fermentation rate and volatile production. American Society for Enology and Viticulture annual meeting, San Diego, CA, June 30-July 2 (2004). Hagen*, K.M., M. Keller, and C.G. Edwards. Effect of viticultural practices on biotin, pantothenic acid and assimilable nitrogen concentrations in grape must. American Society for Enology and Viticulture annual meeting, San Diego, CA, June 30-July 2 (2004). Osborne*, J.P. and C.G. Edwards. Inhibition of malolactic fermentation by wine yeast during alcoholic fermentation. American Society for Enology and Viticulture annual meeting, San Diego, CA, June 30- July 2 (2004). Bohlscheid*, J.C. and C.G. Edwards. Interactive effects of nitrogen and biotin on yeast growth, fermentation rate and volatile production. Washington Association of Wine Grape Growers annual meeting, Yakima, WA, February 2-4 (2005). Xing*, H. and C.G. Edwards. Role of thiamin and pyridoxine during fermentation. American Society for Enology and Viticulture annual meeting, Sacramento, CA, June (2006). Edwards, C.G. Spoilage microbes and their detection: what s new? (keynote address). 3 rd International Viticulture and Enology Conference, South Africa Society for Enology and Viticulture Conference. Somerset-West, South Africa, November (2006). Edwards, C.G., J.C. Bohlscheid, X. Xing*, and X.D. Wang. Current findings on the role of micronutrients and sulfide formation. 3 rd International Viticulture and Enology Conference, South Africa Society for Enology and Viticulture Conference. Somerset-West, South Africa, November (2006). Umiker*, N.L. and C.G. Edwards. The ugly: Recent findings on the Brettanomyces front. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 7-9 (2007). Bohlscheid, J.C., G. Specht, A. Ortiz-Julien, J. Maloney, B. Bertheau, D. Gore, and C.G. Edwards. Application of a new yeast preparation for problem grape musts. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA, February 7-9 (2007). Edwards, C.G. Spoilage microbes and their detection: What is new? What has changed? Enoforum technical meeting, Milan, Italy, March (2007). Edwards, C.G., J.C. Bohlscheid, C.F. Ross, G. Specht, A. Ortiz-Julien, D. Gore, J. Maloney, and B. Bertheau. Yeast nutrition and the YESO project. Lallemand Technical Meeting, Margaux, France, May 10 (2007). Umiker*, N.L. and C.G. Edwards. Impact of SO 2 towards culturability and viability of Brettanomyces in wine. American Society for Enology and Viticulture annual meeting, Reno, NV, June (2007). Dubé Morneau*, A. and C.G. Edwards. Brettanomyces survivability in sulphur dioxide-treated wines. American Wine Society annual meeting, Winston-Salem, NC, November 2-3 (2007). Umiker*, N.L. and C.G. Edwards. Culturability and viability of Dekkera/Brettanomyces in wine. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 4-6 (2009). Bohlscheid*, J.C., G. Specht, A. Ortiz-Julien, J. Maloney, B. Bertheau, D. Gore, and C.G. Edwards. Improved yeast preparation for problem grape musts. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 4-6 (2009). 9

10 Sturgeon*, J.Q. and C.G. Edwards. Effects of selected amino acid nitrogen supplements on wine fermentation. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 3-5 (2010). Osborne, J.P., T. Burns*, and C.G. Edwards. Impact of malolactic fermentation on red wine color and color stability. 7 th International Cool Climate Symposium, Seattle, WA. June (2010). Umiker*, N.L., and C.G. Edwards. Management of Dekkera (Brettanomyces) by SO 2 and filtration. 7 th International Cool Climate Symposium, Seattle, WA. June (2010). Osborne, J., S. Chescheir*, M. Strickland*, and C. Edwards. Impact of Pediococcus spp. on the quality of Oregon and Washington wines. Northwest Center for Small Fruit Research annual meeting, Boise, ID. December 2 (2010). Sturgeon*, J.Q. and C.G. Edwards. Effects of selected amino acid nitrogen supplements on wine fermentation. Northwest Center for Small Fruit Research annual meeting, Boise, ID. December 2 (2010). Sturgeon*, J.Q. and C.G. Edwards. Impacts of diammonium phosphate, aspartic acid, or glutamine on fermentative performance of Saccharomyces. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 8-10 (2011). Burns*, T., J.P. Osborne, and C.G. Edwards. Impact of malolactic fermentation on red wine color and color stability. American Society for Enology and Viticulture annual meeting, Monterey, CA. June (2011). Zuehlke*, J.M. and C.G. Edwards. Detection and quality impact of Zygosaccharomyces in wines. Northwest Center for Small Fruits Research annual meeting, Portland, OR. December 1 (2011). Osborne, J.P. M. Strickland*, and C.G. Edwards. Impact of Pediococcus spp. on the quality of Washington and Oregon red wines. Northwest Center for Small Fruits Research annual meeting, Portland, OR. December 1 (2011). Edwards, C.G. Impact of specific amino acids and pantothenic acid on yeast metabolism and H 2 S production. Northwest Center for Small Fruits Research annual meeting, Portland, OR. December 1 (2011). Zuehlke*, J.M. and C.G. Edwards. Detection and quality impact of Zygosaccharomyces in wines. Dr. William R. Wiley Research Exposition, Washington State University, Pullman, WA. February 3 (2012). Childs*, B.C. J.C. Bohlscheid and C.G. Edwards. Impact of sugar concentration on the nitrogen requirements of Saccharomyces and its implication for post-fermentation spoilage. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 7-10 (2012). Schopp*, L.M., J. Lee, and C.G. Edwards. Metabolism of hydroxycinnamic acids and their tartaric acid esters by Brettanomyces bruxellensis grown in red wines. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 7-10 (2012). Petrova*, B., G. Specht, and C.G. Edwards. Effectiveness of chitosan against Brettanomyces bruxellensis: A new tool for control. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 7-10 (2012). Zuehlke*, J.M. and C.G. Edwards. Detection and quality impact of Zygosaccharomyces in wines. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 7-10 (2012). 10

11 Childs*, B.C. J.C. Bohlscheid and C.G. Edwards. Impact of sugar concentration on the nitrogen requirements of Saccharomyces and its implication for post-fermentation spoilage. American Society for Enology and Viticulture annual meeting, Portland, OR. June (2012). Schopp*, L.M., J. Lee, and C.G. Edwards. Metabolism of hydroxycinnamic acids and esters by Brettanomyces in different red wines. American Society for Enology and Viticulture annual meeting, Portland, OR. June (2012). Zuehlke*, J.M. and C.G. Edwards. Detection and quality impact of Zygosaccharomyces in wines. American Society for Enology and Viticulture annual meeting, Portland, OR. June (2012). Petrova*, B., G. Specht, and C.G. Edwards. Evaluation of the antifungal properties of chitosan - a new method for Brettanomyces control. American Society for Enology and Viticulture annual meeting, Portland, OR. June (2012). Strickland*, M., S. Chescheir, C.G. Edwards, and J.P. Osborne. Isolation of Pediococcus from Oregon and Washington State red wines and their impact on wine quality. American Society for Enology and Viticulture annual meeting, Portland, OR. June (2012). Petrova*, B., G. Specht, and C.G. Edwards. Effectiveness of fungal chitosan against Brettanomyces bruxellensis in barreled red wine. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-8 (2013). Schopp*, L.M., J. Lee, and C.G. Edwards. Differential metabolism of hydroxycinnamic acids and their tartaric acid esters by Brettanomyces and Pediococcus in red wines. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-8 (2013). White*, K.P., J. Zuehlke*, and C.G. Edwards. The influence of non-saccharomyces yeast strains on the flavor profile and metabolic behavior of fermentation in Chardonnay wines. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-8 (2013). Zuehlke*, J. and C.G. Edwards. Interaction between factors affecting Zygosaccharomyces bailli growth. Presented at Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-8 (2013). Schopp*, L.M., J. Lee, and C.G. Edwards. Differential metabolism of hydroxycinnamic acids and their tartaric acid esters by Brettanomyces and Pediococcus in red wines. American Society for Enology and Viticulture annual meeting, Monterey, CA. June (2013). Diako*, C., C.G. Edwards, and C.F. Ross. Red wine quality assessment using the electronic tongue. American Society for Enology and Viticulture annual meeting, Monterey, CA. June (2013). Oswald *, T. and C.G. Edwards. Ethanol x temperature interactions. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-7 (2014). Wang *, Xue-fei, C.G. Edwards, T. Henick-Kling, and D.A. Glawe. Non-Saccharomyces yeasts associated with grape must and fermenting juice in Washington State. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-7 (2014). Cartwright *, Z.M. and C.G. Edwards. Brettanomyces bruxellensis survival in grape pomace at various temperatures. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-7 (2014). Diako*, C., K. McMahon, C.G. Edwards, M. Evans, and C.F. Ross. Impact of alcohol, tannins, protein, mannoprotein and their interactions on the sensory properties of commercial Merlot wines. 11

12 Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 5-7 (2014). Cartwright *, Z.M. and C.G. Edwards. Brettanomyces bruxellensis survival in grape pomace at various temperatures. Lewis/Clark section of Institute of Food Technologists annual meeting, Pullman, WA. March 28 (2014). Aplin *, J. and C.G. Edwards. Characterization of Non-Saccharomyces yeasts found In Washington State vineyards. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February (2015). Wang *, X., C.G. Edwards, and D.A. Glawe. Persistence of indigenous grape yeast species during alcoholic fermentation. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February (2015). Cartwright *, Z.M. and C.G. Edwards. Evaluation of the survival of Brettanomyces bruxellensis in grape pomace. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February (2015). Diako*, C., Z. Cartwright *, C.G. Edwards, and C.F. Ross. Application of the electronic tongue in the evaluation of wine faults. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February (2015). Cartwright *, Z.M. and C.G. Edwards. Evaluation of the survival of Brettanomyces bruxellensis in grape pomace. Dr. William R. Wiley Research Exposition, Washington State University, Pullman, WA. February 20 (2015). Cartwright *, Z.M. and C.G. Edwards. Examining Brettanomyces bruxellensis survival in grape pomace over time in Washington State vineyards. Annual meeting of the Institute of Food Technologists, Chicago, IL. July (2015). Diako *, C., K. McMahon*, M.A. Evans, C.G. Edwards, and C.F. Ross. Interactions among alcohol, tannins, and mannoproteins influence the sensory properties of commercial Merlot wines. Presented at the annual meeting of the Institute of Food Technologists, Chicago, IL. July (2015). Aplin, J.J. *, D.A. Glawe, N.L. Rivera, and C.G. Edwards. Screening of Native Non-Saccharomyces Yeast Isolates for Reducing Ethanol Production. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 8-10 (2016). Cartwright *, Z.M., D.A. Glawe, and C.G. Edwards. Analysis of Brettanomyces bruxellensis in different types of oak staves. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 8-10 (2016). Hogrefe-O-Regan, N. * and C.G. Edwards. Use of fining techniques and alternative processing strategies to limit Brettanomyces bruxellensis infections in red wines. Washington Association of Wine Grape Growers annual meeting, Kennewick, WA. February 8-10 (2016). Henick-Kling, T., H. Piao, P. Okubara, C. Edwards, T. Murray, D. Glawe, and M. Hess. A look into the microbial populations of Washington State vineyards and their persistence during wine fermentation. Presented at XXVI th Entretiens Scientifiques Lallemand on Biodiversity Meets Terroir. Osoyoos, British Columbia, Canada. April 28 (2016). Aplin IV *, J.J., D.A. Glawe, N.L. Rivera, and C.G. Edwards. Evaluation of native non-saccharomyces yeasts for reducing ethanol production in wine by sugar respiration. Presented at American Society for Enology and Viticulture annual meeting, Monterey, CA June (2016). 12

13 Cartwright *, Z.M. D.A. Glawe, and C.G. Edwards. Analysis of Brettanomyces bruxellensis penetration depths in different types of oak barrel Staves. Presented at American Society for Enology and Viticulture annual meeting, Monterey, CA June (2016). Cartwright *, Z.M. D.A. Glawe, and C.G. Edwards. Analysis of the wine spoilage microorganism Brettanomyces bruxellensis in different types of oak barrels. Presented at Institute of Food Technologists annual meeting, Chicago, IL July (2016). Books (refereed) Edwards, C.G. Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice. WineBugs LLC, Pullman, WA. ISBN (2005). Fugelsang, K.C. and C.G. Edwards. Wine Microbiology: Practical Applications and Procedures. Second edition. Springer Science and Business Media, NY. ISBN (2007). Book Chapters (refereed) Edwards, C.G. and R.B. Beelman. Tomato products. In: Food Chemistry Workbook I. J.S. Smith and G.L. Christen (Eds.). Chapter 4, pp Science Technology System, West Sacramento, CA (2002). Osborne*, J.P. and C.G. Edwards. Bacteria in winemaking. In: Advances in Food and Nutrition Research. S. Taylor (Ed.). 50: (2005). Zuehlke*, J., B. Petrova*, and C.G. Edwards. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. In: Annual Review of Food Science and Technology. Volume 4, pp Annual Reviews, Palo Alto, CA (2013). Book Chapters (non-refereed) Edwards*, C.G. and R.B. Beelman. Inducing malolactic fermentation in wines. In: Biotechnology Advances. M. Moo-Young (Ed.). Pergamon Press, Oxford 7: (1989). Spayd, S.E., R.G. Stevens, R.L. Wample, R.G. Evans, C.G. Edwards, and D. Webster*. Impact of nitrogen fertilization on vine performance and juice and wine composition of Riesling grapes (Vitis vinifera L.) in Washington State. In: Acta Horticulturae. J.V. Possingham and G.H. Neilsen (Eds.). 512: (2000). Bohlscheid, J.C. and C.G. Edwards. 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: (2012). Professional Articles (refereed) Edwards, C.G. Management of Brettanomyces or do we still have to burn down the winery? Wines & Vines 94: (April 2013). Professional Articles (non-refereed) Beelman, R.B. and C.G. Edwards*. Variabilities in composition and nutritional value of the cultivated mushroom Agaricus bisporus. Mushroom News. 37: (1989). Edwards, C.G. Stalking ferocious lactobacilli. Pract. Winery Vineyard 19(3): 5-8 (1998). 13

14 Edwards, C.G. and L. Petersen. Controlling malolactic fermentation. Vinarsky Obzor (Czech Republic). 96(9): (2003). Bohlscheid*, J.C. and C.G. Edwards. Saccharomyces and the importance of B vitamins during wine fermentation. A review. Internet J. Enol. Vitic. located at (2006). Edwards, C.G. Spoilage microbes and their detection: What is new and what has changed? Internet J. Enol. Vitic. located at (2007). Krieger, S., A. Ortiz-Julien, F. Raginel, O. Pillet, A. Dumont, and C.G. Edwards Evaluation of the YSEO process to prepare dried winemaking yeasts. Revue Française d Oenologie. 133: (October, 2009). Popular Articles Edwards, C.G. What I think Ralph Kunkee gave to us. Wines & Vines. 93(11): 114 (2012). Research Bulletins Edwards, C.G. Lactic acid bacteria native to Washington State wines. Research Bulletin XB1026, Washington State University, Pullman, WA (1992). Folwell, R.J., T.A. Bales*, and C.G. Edwards. Cost of investment and operation in various sizes of premium table wine wineries in Washington. XB1038, Washington State University, Pullman, WA (2000). Proceedings Publications Edwards, C.G. Malolactic fermentation of wines. In: Proceedings from the Grape and Wine Forum. Agriculture Canada Research Station, Summerland, British Columbia, Canada (1991). Edwards, C.G. (editor). Proceedings from the red wine production Short course. Central Washington Wine Technical Group, Yakima, WA (1992). Edwards, C.G. Wine spoilage: Lactobacillus and stuck fermentations. In: Proceedings from the Wine Spoilage Microbiology Conference. California State University, Fresno (1996). Edwards, C.G., S.E. Spayd, J.L. Paznokas, A.V. Rodriguez, M. Semon*, and J. Mills*. Slow/stuck alcoholic fermentations in wines from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Kennewick, WA. 6: (1997). Edwards, C.G. The microbiology of wine. In: Proceedings from the Second Annual Vancouver Island Amateur Winemakers Association Symposium. Victoria, B.C., Canada (1998). Edwards, C.G., S.E. Spayd, J.L. Paznokas, and J. Mills*. Slow/stuck alcoholic fermentations in wines from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Boise, ID. 7: (1998). Lau*, M.H., J. Tang, I.A. Taub, T.C.S. Yang, C.G. Edwards, and F.L. Younce. Microwave heating uniformity of foods during 915 MHz microwave sterilization process. In: Proceedings of the 33 rd Microwave Power Symposium (1998). Edwards, C.G., S.E. Spayd, J.K. Fellman, S. Moore*, and J. Mills*. Slow/stuck alcoholic fermentations in wines from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Portland, OR. 8: (1999). 14

15 Fellman, J.K., D.S. Mattinson, C. Hawk*, and C. Edwards. Packaging for shelf life extension of fresh raspberries. In: Proceedings of the Northwest Center for Small Fruits Research, Portland, OR. 8: 62 (1999). Tang, J., J. Fellman, and C. Edwards. Advanced drying technologies for berry products. In: Proceedings of the Northwest Center for Small Fruits Research, Portland, OR. 8: (1999). Edwards, C.G. Interactions between yeast and bacteria during vinification: Is this a war or can we get wine microbes to live in harmony? In: Proceedings of the 15 th Midwest Regional Grape and Wine Conference. Lake of the Ozarks, MO. M.R. Dharmadhikari, S. Gu, and K.L. Wilker (Eds.). pp (2000). Edwards, C.G. Competition between yeast and bacteria in wines: the problem of Lactobacillus. In: Proceedings of the Lallemand Technical Symposium, Krems, Austria (2000). Fellman, J.K., D.S. Mattinson, C. Edwards, T. Edgington*, and P. Moore. Packaging for shelf life extension of fresh raspberries. In: Proceedings of the Northwest Center for Small Fruits Research, Pasco, WA. 9: 70 (2000). Tang, J., J. Fellman, and C. Edwards. Advanced drying technologies for berry products. In: Proceedings of the Northwest Center for Small Fruits Research, Pasco, WA. 9: (2000). Edwards, C.G., S.E. Spayd, J.K. Fellman, and J. Mills*. Slow/stuck alcoholic fermentations in wines from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Pasco, WA. 9: (2000). Brown, C.R., R. Wrolstad, B. Clevidence, and C.G. Edwards. The potato as a functional food. In: Proceedings of the Pacific Northwest Vegetable Association Annual Convention and Trade Show, Pasco, WA. pp Nov (2000). Edwards, C.G. and L. Peterson. Controlling malolactic fermentation. In: Proceedings of ViniTech, Beijing, China. October (2001). Nygaard, M. and C.G. Edwards. Interactions between yeast and lactic acid bacteria in the wine making process: Influence on malolactic fermentation. In: Proceedings of Future Food Congress, Center for Advanced Food Studies, Technical University of Denmark, Lyngby, Denmark, January (2002). Edwards, C.G. and J.M. Mills*. Enological problems associated with uncontrolled Lactobacillus spp. growth. In: Proceedings of the 13 th International Oenological Symposium, Montpellier, France, June (2002). Edwards, C.G., J.K. Fellman, S.E. Spayd, J. Tarara, J.C. Bohlscheid*, and K. Hagen*. Impact of selected vitamins on alcoholic fermentations induced by Saccharomyces. In: Proceedings of the Northwest Center for Small Fruits Research, Portland, OR. 11: (2002). Edwards, C.G., S.E. Spayd, and J.P. Osborne*. Inducement of malolactic fermentation in musts from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Portland, OR. 11: (2002). Edwards, C.G., J.K. Fellman, S.E. Spayd, J. Tarara, J.C. Bohlscheid*, and K. Hagen*. Impact of selected vitamins on alcoholic fermentations induced by Saccharomyces. In: Proceedings of the Northwest Center for Small Fruits Research, Kennewick, WA. 12: (2003). 15

16 Edwards, C.G., S.E. Spayd, and J.P. Osborne*. Inducement of malolactic fermentation in musts from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Kennewick, WA. 12: (2003). Edwards, C.G. Inducement of malolactic fermentation in musts from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Boise, ID. 13: 106 (2004). Edwards, C.G. Impact of selected vitamins on alcoholic fermentations induced by Saccharomyces. In: Proceedings of the Northwest Center for Small Fruits Research, Boise, ID. 13: 107 (2004). Edwards, C.G. Limiting reductive character formation in wines from the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research, Pasco, WA. 13: (2005). Edwards, C.G. Inducement of malolactic fermentation in musts form the Pacific Northwest. In: Proceedings of the Northwest Center for Small Fruits Research Pasco, WA. 13: 118 (2005). Edwards, C.G. Pediococcus: Friend or foe? In: Proceedings of the International Wine Microbiology Symposium, Tenaya Lodge, Yosemite, CA, April 4-5 (2006). Edwards, C.G. Controlling Brettanomyces. Proceedings from the 2 nd International Wine Microbiology Symposium, Tenaya Lodge, Yosemite, CA, pp (2011). Edwards, C.G. Impact of SO 2 on culturability, viability, and filterability of Brettanomyces from red wine. Proceedings from the XXII th Entretiens Scientifiques. Dubrovnik, Croatia. (2011). Invited Presentations Edwards, C.G. Malolactic fermentation of wines. Presented at the British Columbia Wine Institute Grape and Wine Forum, Agriculture Canada Research Station, Summerland, British Columbia, Canada, July (1991). Edwards, C.G. Stuck fermentations: interactions between yeast and malolactic bacteria. Presented at the Wine Microbiology Workshop, sponsored by the Wine Lab (Napa, CA) and presented at The Hogue Cellars, Prosser, WA, August 1 (1994). Edwards, C.G. Wine spoilage: Lactobacillus and stuck fermentations. Presented at the Wine Spoilage Microbiology Conference, California State University, Fresno, CA, March 8 (1996). Edwards, C.G. Just how bad can lactobacilli be in wines? Presented at the New York State Agricultural Experiment Station, Department of Food Science and Technology, Cornell University, Geneva, NY, June 19 (1997). Edwards, C.G. A new microbiological problem facing winemakers. Presented at the Department of Food Science, The Pennsylvania State University, University Park, PA, June 20 (1997). Edwards, C.G. Microbiology of winemaking or making the bugs behave. Presented at the Second Annual Vancouver Island Amateur Winemakers Association symposium, Victoria, B.C., Canada, April 18 (1998). Edwards, C.G. Lactobacillus problems in wines. Presented at the California Enological Research Association (CERA) microbiology meeting, Glen Ellen, CA, May 14 (1998). Edwards, C.G. The interaction of Lactobacillus and yeast during fermentation. Presented at the Sonoma Wine Technical Group meeting, Santa Rosa, CA, May 14 (1998). 16

17 Edwards, C.G. Wild lactics in wines. Presented at the International Symposium on the Role of Wild Microbial Flora in Wine Production symposium, American Society for Enology and Viticulture annual meeting, June (1998). Edwards, C.G. Ferocious lactobacilli infections in wines: a research story. Presented at the Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, February 3 (1999). Edwards, C.G. Lactic acid bacteria in wines. Presented at the Research and Development Unit, Chr. Hansen, Hørsholm, Denmark, January 8 (2000). Edwards, C.G. Interactions between yeast and bacteria during vinification: Is this a war or can we get wine microbes to live in harmony? Presented at the 15 th Midwest Regional Grape and Wine conference, Lake of the Ozarks, MO, February 6-9 (2000). Edwards, C.G. Enology research at Washington State University. Presented at the Department of Food Science, Purdue University, West Lafayette, IN, March 24 (2000). Edwards, C.G. Competition between yeast and bacteria in wines: The problem of Lactobacillus. Presented at the Lallemand technical symposium, Krems, Austria, May 1-5 (2000). Edwards, C.G. Advances in wine microbiology research. Presented to university faculty and winery technical staff located at Charles Sturt University, Wagga Wagga, New South Wales, November 13 (2000). Edwards, C.G. Advances in wine microbiology research. Presented to university faculty and winery technical staff located in Griffith, New South Wales, November 14 (2000). Edwards, C.G. Advances in wine microbiology research. Presented to university faculty and winery technical staff located in the Barossa Valley, Tanunda, South Australia, November 15 (2000). Edwards, C.G. Advances in wine microbiology research. Presented to university faculty and winery technical staff located in the McLaren Vale region, South Australia, November 16 (2000). Edwards, C.G. Advances in wine microbiology research. Presented to university faculty and winery technical staff at the Australian Wine Research Institute, Adelaide, South Australia, November 17 (2000). Edwards, C.G. Advances in wine microbiology research. Presented to university faculty and winery technical staff at the Wine Industry Outreach Seminar, Adelaide University, Waite Campus, South Australia, November 17 (2000). Edwards, C.G. Advances in wine microbiology research. Presented to university faculty and winery technical staff located at University of Melbourne, Department of Food Science and Agribusiness, Werribee, Victoria, November 20 (2000). Edwards, C.G. Controlling spoilage by lactic acid bacteria. Presented at the Walla Walla Institute for Enology and Viticulture, Walla Walla Community College, Walla Walla, WA, January 12 (2001). Edwards, C.G. To spoil or to not spoil: Lactic acid bacteria in wines. Presented at California State University-Fresno, Fresno, CA, April 2 (2001). Edwards, C.G. A faculty sabbatical at Chr Hansen: Past and potential research opportunities. Presented at the Research and Development Unit, Chr. Hansen, Hørsholm, Denmark, August 30 (2001). 17