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The Koshu Wine Project
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Inose
The Koshu Wine Project
e-mail:info@koshu.org
TEL: 03-3295-5900
FAX: 03-3295-5619
CULTIVATION RESEARCH AND SCIENTIFIC DATA
CULTIVATION RESEARCH AND SCIENTIFIC DATA
There are thousands of grape varietals but vinifera is the only one suitable for winemaking. The difference between vinifera and other varietals is that vinifera has a group of chemicals that are known as aroma precursors. When grapes are eaten, sugar constitutes most of the flavor in the fruit, therefore without aroma precursors, sugar ferments into alcohol and the resulting wine has no taste or fragrance. After fermentation, vinifera grapes impart aromas and tastes to the wine that other varietals cannot produce.
Dr. Takatoshi Tominaga, a student of Professor Denis Dubourdieu from the University of Bordeaux, researched the chemical structure of wine. In his research, he was the first to isolate the chemical compound from Sauvignon Blanc that is responsible for the taste and smell of the wine. The chemical compound is known as aroma precursors and is now widely considered during the winemaking as well as the harvest.
In June 2004, we submitted samples of Koshu to the University of California Davis for DNA analysis and the results confirmed that the 95% of Koshu is indeed vinifera.
[Informative! - In the modern world of wine, the most important component of wine making is the grape itself. North American table grapes**, which are sold in grocery stores, are of the Vitis Labrusca specie. Grapes used to make European wines such as Chardonnay, Pinot Noir and Merlot are Vitis vinifera. Although the primary focus on wine culture has been in Europe, Vitis viniferous originates from Southwest Asia near the Caspian Sea and evidence of grape wine dates back to earlier than 5000 BC. More recently, countries such as Australia and New Zealand have begun producing world-class wines that are increasing gaining recognition from the rest of the world. Of the thousands of grape varieties, vinifera is the only specie known to be suitable for world class wine.]
**Note: Some species such as Vitis labrusca, Vitis aestivalis, Vitis rupestris, Vitis rotundifolia and Vitis riparia have been used to make wine as well. These are North American species that are more commonly eaten, but have been used to make alcoholic beverages such as Concord wine that is not yet internationally recognized.
The Koshu Wine Project is dedicated to improving the quality of wine grapes in Japan. We plan to organize a research facility that experiments with various techniques from around the world to find what it most suitable to Japan. We also plan to educate local and international farmers about the potential of grape growing in Japan.