Analysis of wine through ”yeast”. Research unique to wine country.
The scientific study of wine. Famous wine producing areas of the world have many research institutes for wine, but in Japan it’s still rather rare. ”The Institute of Enology and Viticulture, Yamanashi University” is one of them.
”This is the freezer where we keep the yeasts.” The microbes are kept under the temperature of -80 degrees Celsius, and there are about 2000 strains of lactic acid bacteria, and 2000 strains of yeast.
Finding ”yeasts” from natural world.
”If we modify the genes, I suppose we can make yeasts that have various effects, such as making the aroma stronger or reducing acidity, but we are looking for yeasts from natural world,” said Prof. Yanagida, and he told us a following episode.
A pharmaceutical company was collecting yeasts from the sea for research of new drugs. The yeasts could not be used for new drugs, but when wine was made with them, it turned out to be a very aromatic and delicious wine, and some yeasts were used for commercial production.
The conversation with Nakata is a part of research? A keen interest.
Prof. Yanagida is also active as a judge in various wine contests. In a contest, he has to taste several dozens of wine and it is, ”a bit tough, to be honest,” he laughed wryly. ”I can’t drink much alcohol in the first place,” he gave a rather astonishing comment.
Then Prof. Yanagida asked Nakata, what kind of wine he liked.
It would be worthwhile to keep an eye out for future research results of Prof. Yanagida.
- The Institute of Enology and Viticulture, Yamanashi University
- 13-1, Kitashin 1-chome, Kofu, Yamanashi Prefecture
- URL http://www.wine.yamanashi.ac.jp/iev/E-IEV.html