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.
STAFF
Tohru Okuda, Ph. D. (bind “okuda@” and “yamanashi.ac.jp”)
Masashi Hisamoto, Ph. D. (bind “hisamoto@” and “yamanashi.ac.jp”)
