Grapes and wines contain a variety of components, such as proteins and polyphenols, each having particular functions. In this Laboratory, these substances are screened, their structures and chemical features are studied, and their biosynthetic pathways are elucidated and analyzed at both the enzymatic and genetic levels. In addition, changes in functional components during wine fermentation or storage and the use and application of such components are investigated.
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|History and Purpose|
|Lab of Wine Microbiology and Biotechnology||Lab of Biofunctional Science||Lab of Fruit Genetics Engineering||Experimental Vineyard||Experimental Winery|
|Management of ASEV Japan|