Study of a new esterification mechanism of pectinase preparations in winemaking

• Project/Area Number: 25750024
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: University of Yamanashi
• Principal Investigator: SAITO Fumie 山梨大学, 総合研究部, 助教 (00625254)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Project Status: Completed (Fiscal Year 2016)
• Budget Amount: ¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000); Fiscal Year 2015: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000); Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2013: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
• Keywords: ワイン / フレーバー / 酵素製剤 / ペクチナーゼ製剤

Outline of Final Research Achievements

Ester compounds are important compounds as wine flavor. In this study, the synthesis of phenolic acid ethyl esters (PEEs) may be catalyzed by cinnamoyl esterase in pectinase preparations. Time intensity methology is useful for evaluation of wine flavor. The use of wine yeast strains having phenolic off-flavor (POF) activity caused the production of POF and decreased the production of PEEs.

Research Products

• [Presentation] 白ワインの緩衝能における有機酸の影響 (2016)
  • Author(s): 下村豪志，斉藤史恵，久本雅嗣，奥田徹
  • Organizer: 日本食品科学工学会
  • Place of Presentation: 名城大学（愛知県名古屋市）
  • Year and Date: 2016-08-25
• [Presentation] 白ワインの緩衝能における有機酸，アミノ酸の影響 (2015)
  • Author(s): 下村 豪志，斉藤 史恵，丸山 尊士，久本 雅嗣，奥田 徹
  • Organizer: 日本ブドウ・ワイン学会2015上越大会
  • Place of Presentation: 上越教育大学（新潟県上越市）
  • Year and Date: 2015-11-06
• [Presentation] 甲州ワイン醸造におけるペクチナーゼ製剤の影響 (2014)
  • Author(s): 斉藤 史恵
  • Organizer: 日本ブドウ・ワイン学会
  • Place of Presentation: 北海道大学（札幌市）
  • Year and Date: 2014-08-18 – 2014-08-19
• [Presentation] Pectinase-catalyzed esterification of connamic acids with ethanol during winemaking (2014)
  • Author(s): Fumie SAITO
  • Organizer: 65th ASEV National Conference
  • Place of Presentation: テキサス（USA）
  • Year and Date: 2014-06-23 – 2014-06-27
• [Presentation] Formation of hydroxy cinnamic acid ethyl ester during wine making and effect on the taste of Koshu wine (2014)
  • Author(s): 斉藤 史恵
  • Organizer: 日本農芸化学会 2014年大会
  • Place of Presentation: 明治大学・生田キャンパス（神奈川）
• [Presentation] Pectinase-catalyzed esterification of cinnamic acids with ethanol during winemaking (2014)
  • Author(s): Fumie SAITO
  • Organizer: 65th ASEV National Conference
  • Place of Presentation: テキサス（USA）
• [Presentation] 甲州ワイン醸造におけるペクチナーゼ製剤の影響 (2014)
  • Author(s): 斉藤 史恵
  • Organizer: 日本ブドウ・ワイン学会 2014年度大会
  • Place of Presentation: 札幌（北海道）
• [Remarks] 山梨大学 研究者総覧 研究者公開情報
  • URL: http://erdb.yamanashi.ac.jp/rdb/A_DispInfo.Scholar
• [Remarks] 山梨大学ワイン科学研究センター 機能成分学研究部門
  • URL: http://www.wine.yamanashi.ac.jp/biofunctional/biofunctional.html