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 that focuses on vines, wine, wine-based beverages, table grapes, raisins and other vine-based products.
Edwards coauthored the text “Wine Microbiology: Practical Applications and Procedures” with K.C. Fugelsang, professor of enology and wine master at the University of California State University, Fresno. The book is a reference for enologists, researchers and students. The publisher is Springer Science and Business Media, Inc., New York, N.Y.
“This award is a direct reflection of the strength of our wine industry and the commitment of WSU to faculty excellence,” Edwards said.
Edward has been a member of the faculty since 1989. He is an author of more than 150 technical papers and presentations including the “Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice.” His laboratory was awarded the best research paper published in the American Journal of Enology and Viticulture in 1991 and best student presentations at the American Society for Enology and Viticulture annual meetings in 2004.
Edwards received the Faculty Excellence in Research Award from WSU’s College of Agricultural, Human, and Natural Resource Sciences in 2006.
