Shunji Suzuki
The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Japan

Hironori Kobayashi, MD, PhD
Department of Pediatrics, Shimane University, Shimane, Japan

Series: Agriculture Issues and Policies, Food and Beverage Consumption and Health
BISAC: TEC003000

Koshu (Vitis vinifera cv.) is an indigenous grape cultivar that has been grown for more than a thousand years in Japan. Koshu has been categorized in the cluster of oriental cultivars of V. vinifera. Yamanashi Prefecture accounts for more than 90% of Koshu grape production in Japan. To improve varietal aroma and taste of wine made from Koshu grapes, various enological techniques, such as sur lies, cryo-extraction, skin contact, and barrel fermentation, have been used by several wineries. Koshu grapes have certain characteristics that are exemplified by large berry size, pink skin color, and high total phenolic content, which differ from those of European grapes generally used for winemaking. However, physiological and molecular studies of Koshu grape are lacking. In this review, we present the physiological and molecular characteristics of Koshu grape, which have been clarified from our studies aimed at improving Koshu grape and wine quality. This book is expected to contribute to a better understanding of this indigenous grape cultivar and its products worldwide. (Imprint: Nova)