Japan Wine,its characteristics and research

ABSTRACT

A new rule stipulates that wine made in Japan from grapes harvested in Japan be labeled as “Japan wine”. The main grape varieties for Japan Wine, Koshu for white wine and Muscat Bailey A for red, are unique to Japan. Koshu is native to Japan and its origin, long unknown, has recently been revealed through DNA analysis. Wine made from this variety suffered from a lack of characteristic aroma, but a recent study has demonstrated its potential for producing wine with a citrus scent. Muscat Bailey A was bred in Japan. Its characteristic sweet aroma has been identified as being due to furaneol. Another characteristic of its wine is that it has a low concentration of proanthocyanidins (condensed tannin), and the reason for this was revealed recently. These and other studies have been conducted in wine companies, universities, and research institutes in Japan and support the development of Japan Wine.

Abbreviations: SSR: simple sequence repeat; SNP: single nucleotide polymorphism; 3MH: 3-mercaptohexan-1-ol; 4-HDMF: 4-hydroxy-2,5-dimethyl-3(2H)-furanone; PCA: principal component analysis