We aim to contribute to the development of the wine industries and education, through our research.
Research and invstigation into wine, Japanese sake, fruits and functional foods. Invesigation of volatile compaounds in wine and its produvtion mechanisms. Especially, advanced analysis and evaluation of wine.Wine has favorable and characteristic flavor. We indentify the characteristic compounds in wine and investigate their production mechanisms.
Wine have multiple health functionalities since it is a fermented material. We investigate the health functionality of wine and fermented foods in vitro.And, we investigate the health functinalities of functinal components fermented foods.

Most of the reserch on grape is about table grapes in Japan. Because wine grapes are not cultivated so much before. However, recently many wine grapes have been cultivated, and high quality wines are produced in several wineries in Japan. Until now engineers in wine makers have studies in the wine developped countries such as France and brought back the wine making techniques to Japan. But, Japanese climate and soil type are quite different from those of foreign countries. Then it is required to the Japanese original techniques in viticulture and enology. It is the most important thing in wine making that wine grapes are cultivated by the suitable conditions in Japan. Our institute of viticulture and enology aims to be a base for technology and information for engineers in wineries of the surrounding ares.