Thu, 3 June 2021
This episode features WSU Food Scientist Charlie Edwards. Charlie is a teacher, researcher, and expert in wine microbes. I was finally able to have the high-level conversation about Brettanomyces that I’ve been longing for on the podcast. We also talked about wine bacteria, techniques to find points of contamination in a winery, the books he has authored, and the viticulture and enology degree programs that are available at Washington State.
LINKS AND RESOURCES MENTIONED IN THIS EPISODE
Charles Edwards Faculty Page - Washington State University
Wine Microbiology: Practical Applications and Procedures 2nd Edition book by Kenneth Fugelsang and Charles Edwards published 2007
Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice photobook by Charles Edwards published 2005
This podcast is brought you by Total Wine. There’s a sizzling lineup of cool sips at Total Wine & More. We’re talking summer’s greatest hits you’ll want to put on repeat like our top twelve wines under fifteen dollars.
And you can raise a glass to America with a star-spangled selection of pours made in the USA. Next, do yourself a FLAV·OR with ready-to freeze cocktail pops And fun, fizzy hard seltzers Pineapple? Mango anyone?
Here’s our recipe for a delicious summer evening. Take warm weather, smoked ribs, and just add Bordeaux
Let your imagination go grill crazy. From good ole fashioned hot dogs to turkey burgers with all the toppings you can’t go wrong with Chardonnay.
And when it comes to seafood, salmon and tuna swim nicely with fruity and fresh reds
So, no matter if you’re cooking out or chilling in You’re sure to find cool prices on over eight thousand wines, four thousand spirits, and twenty-five hundred beers.
Choose from curbside pickup, in-store pickup, shipping, or delivery.
Explore more in-store, or at Total Wine.com.
If you learn something from the collection of podcasts at Inside Winemaking, please considering trying the new wines from Terratorium, the brand that grew out of this podcast.