Kishimoto Munekazu

Profile Information

Affiliation: Associate Professor, Graduate Faculty of Interdisciplinary Research Faculty of Life and Environmental Sciences, "Life Agriculture System (Local Produce and Food Sciences, The Institute of Enology and Viticulture)", University of Yamanashi

Degree: 博士（農学）(東京大学)

Researcher number: 20603195
J-GLOBAL ID: 201801011699221295
researchmap Member ID: B000326997

Research Interests

Research Areas

Awards

Dec, 2021

日本ブドウ・ワイン学会技術賞, ワインの自然発酵におけるスケールアップ法応用の可能性, 日本ブドウワイン学会
Nov, 2017

ASEV JAPAN TECHNICAL MERIT AWARD, ブドウの副梢を利用する生育および成熟時期のコントロール, American Society for Enology and Viticulture, Japan Chapter
May, 2000

The Incentive Award of the Yamanashi Academy of Sciences, 低温発酵性ワイン酵母に関する醸造学的および分類学的研究, 社団法人山梨科学アカデミー

岸本宗和

Papers

Effects of Lateral or Secondary Induced Shoot Use on Number of Bunches and Fruit Quality in Forcing Cultivation by Current Shoot Cutting and Flower Cluster Removal to Shift Grape Ripening to a Cooler Season

Munekazu Kishimoto, Tetsunan Yamamoto, Yuta Kobayashi

Horticulture Journal, 91(2), Jan 28, 2022 Peer-reviewed
Influence of wine components on pellicle-formation by pellicle-forming yeasts

Fumie Watanabe-Saito, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, Tohru Okuda

OENO One, 55(3), Sep 28, 2021 Peer-reviewed
Effect of Scale-Up Method in Spontaneous Fermentation on Wine Quality

Tatsuki SHIGA, Misa OTOGURO, Shioji YAMADA, Masako ANZO, Haruo OMURA, Munekazu KISHIMOTO

J. ASEV JPN, 31(3) 133-139, Dec 1, 2020 Peer-reviewed
Application of lateral shoot grape cultivation in some Vitis vinifera grapevines

Munekazu KISHIMOTO, Tetsunan YAMAMOTO

J. Brew. Soc. Japan, 115(11) 661-668, Nov 15, 2020 Peer-reviewed
Fungal Growth Inhibition by Cheese Prepared Using Milk-Clotting Crude Enzymes from the Edible Mushroom Hericium erinaceum

Munekazu KISHIMOTO, Kazuo NAKAMURA, Takuto TASAKI, Kinya MATSUMOTO, Rina NAKANO, Morimasa TANIMOTO

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 26(1) 93-99, Jan 31, 2020 Peer-reviewed
Effect of Vineyard Altitude on Phenological Events and Berry Components of 'Chardonnay' and 'Merlot' in Yamanashi

30(3) 111-120, 2019 Peer-reviewed
Utilization of lateral shoots of ‘Pione’ grapevine to delay grape maturity

Munekazu KISHIMOTO, Masahiko ABE

Journal of ASEV JAPAN, 29(3) 137-143, Dec 10, 2018 Peer-reviewed
Effects of storage conditions on components and quality of red wine

Saori KUBOTA, Misa OTOGURO, Munekazu KISHIMOTO, Yasuyuki KOREKAWA, Yoshihisa NAKANO, Satoru Mori, Fujitoshi YANAGIDA

Journal of ASEV JAPAN, 29(1) 5-12, Jun 10, 2018 Peer-reviewed
Utilization of lateral shoots to delay grape maturity

Munekazu KISHIMOTO

Journal of ASEV JAPAN, 29(1) 43-46, Jun, 2018 Peer-reviewed
Crude Enzymes from a Hericium Edible Mushroom Isolated in Japan: Variability in Milk-clotting Activity and the Ability to Coagulate Ultra-high-temperature Pasteurized Milk

Munekazu KISHIMOTO, Kazuo NAKAMURA, Keiya KANEMARU, Takuto TASAKI, Tomoyuki NAKAMURA, Kaoru SATO, Morimasa TANIMOTO

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24(1) 139-143, Jan 31, 2018 Peer-reviewed
Effects of storage conditions on components and quality of white wine

Saori KUBOTA, Misa OTOGURO, Munekazu KISHIMOTO, Yasuyuki KOREKAWA, Yoshihisa NAKANO, Satoru Mori, Fujitoshi YANAGIDA

28(3) 135-143, Dec 10, 2017 Peer-reviewed
Development of a new method for isolating lactic acid bacteria, and application of the methodto fermented foods in Myanmar

Misa Otoguro, Kotaro Maeda, Munekazu Kishimoto, Hideki Yamamura, Katsuhiko Ando, Nyunt Phay, Masayuki Hayakawa, Fujitoshi Yanagida

Microb. Resour. Syst., Vol. 33(No. 2) 55-62, Dec 1, 2017 Peer-reviewed
Red winemaking using lateral shoot grapes of Cabernet Sauvignon and Merlot

Munekazu KISHIMOTO, Tetsunan YAMAMOTO

112(11) 758-764, Nov 15, 2017 Peer-reviewed
Chemical composition of must and wine in red winemaking using lateral shoot grapes of Muscat Bailey A

Munekazu KISHIMOTO, Misa OTOGURO, Fujitoshi YANAGIDA, Masahiko ABE

112(6) 442-451, Jun 15, 2017 Peer-reviewed
Characterization of Lactic acid Bacteria Isolated from Semillon Grape Must

Munekazu KISHIMOTO, Kanji SHIOHARA, Kenichi HAGIWARA, Yukyo IMAI, Fujitoshi YANAGIDA

J. Brew. Soc. Japan, 107(12) 931-939, Dec 1, 2012 Peer-reviewed
Relaxing effect of aromas in Muscat of Alexandria wine on human.

Hidetoshi KOJIMA, Munekazu KISHIMOTO

AROMA RESEACH, 9(4) 350-353, Apr 1, 2008 Peer-reviewed
Production of Wine Containing Higher γ-Aminobutylic Acid Levels Using Wine Yeast Mutant Carrying gap1 put4 uga4 Triple Mutations.

Munekazu KISHIMOTO, Masaichi SODEYAMA

J. Brew. Soc. Japan, 98(10) 737-742, Oct, 2003 Peer-reviewed
Using Wine Yeast Mutants with Reduced Amino Acid Uptake for the Production of Koshu Wine Containing Higher Amino acid Levels.

Munekazu KISHIMOTO, Masaichi SODEYAMA

J. Brew. Soc. Japan., 98(3) 210-216, Mar 1, 2003 Peer-reviewed
Breeding of brewer's yeast by hybridization between a top-fermenting yeast Saccharomyces cerevisiae and a cryophilic yeast Saccharomyces bayanus

M Sato, M Kishimoto, J Watari, M Takashio

JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 93(5) 509-511, May, 2002 Peer-reviewed
Must and Wine Composition of Kerner Grapes Affected by Nutrient Elements in Soil.

Munekazu KISHIMOTO, Tsutom FUKUDA, Masayoshi ISHIDA, Masaichi SODEYAMA

J. ASEV Jpn., 10(3) 157-165, Nov 1, 1999 Peer-reviewed

Books and Other Publications

ワイン醸造技術

(Role: Joint author, ワイン醸造に関係する微生物（酵母）)

日本醸造協会, Jan 30, 2022
醸造の辞典

朝倉書店, Jun 1, 2021
副梢を利用するブドウ成熟時期のコントロール～温暖化への対応と品質の向上～

岸本宗和

Jun 14, 2018
食と微生物の事典

(Role: Joint author)

朝倉書店, Jul 31, 2017 (ISBN: 9784254431216)
ワイン酵母：種によって異なる醸造特性

岸本宗和

Sep 1, 2003
低温発酵性ワイン酵母に関する醸造額的および分類学的研究

岸本宗和

Nov 1, 2000

Presentations

副梢栽培における収穫量の増加が果実成分含有量に及ぼす影響

岸本宗和, 井上絵梨, 山本哲南, 小林勇太, 奥田徹

日本ブドウワイン学会2021年大会, Dec 4, 2021
山梨県における圃場の標高と‘シャルドネ’および‘メルロー’の生育について

井上絵梨, 岸本宗和, 根本学, 渡辺晃樹, 齋藤浩, 小山和哉, 美濃英俊, 鈴木智博, 奥田徹

日本ブドウ・ワイン学会, Nov 17, 2018
熟期の果汁成分変化予測について

根本学, 渡辺晃樹, 前島勤, 奥田徹, 岸本宗和, 小山和哉, 齋藤浩

日本ブドウ・ワイン学会, Nov 17, 2018
ブドウ農地水収支モデルVSIM を用いた土壌水分量の長期変動解析

齊藤裕雅, 石平博, 馬籠純, 奥田徹, 岸本宗和, 美濃英俊, 鈴木智博, 本間聡

水文・水資源学会, Sep 12, 2018
副梢を利用するブドウ成熟時期のコントロール～温暖化への対応と品質の向上～

岸本宗和

葡萄酒技術研究会, Jun 14, 2018
Utilization of lateral shoots to delay grape maturity

Munekazu KISHIMOTO

日本ブドウ・ワイン学会2017年度大会, Nov 12, 2017, 日本ブドウ・ワイン学会 Invited
Developmental Stage Prediction for Wine Grape in Japan

Manabu NEMOTO, Koki WATANABE, Masaaki SATO, Tohru OKUDA, Munekazu KISHIMOTO, Kazunari KOYAMA, Hiroshi SAITO

2017 National Annual Meeting of ASEV JAPAN, Nov 12, 2017, ASEV JAPAN
Changes in grape growth and ripening based on effective accumulated temperature

Motomi HAYASHI, Ryo FURUYA, Munekazu KISHIMOTO, Misa OTOGURO, Fujitoshi YANAGIDA, Masahiko ABE, Hidetoshi MINO

2017 National Annual Meeting of ASEV JAPAN, Nov 11, 2017, ASEV JAPAN
ヤマブシタケチーズの抗菌物質生成メカニズム

松本金也, 中村和夫, 谷本守正, 岸本宗和

日本食品科学工学会関東支部大会, Mar 4, 2017
Induction and utilization of lateral shoot grapes of Muscat Bailey A for winemaking

Munekazu KISHIMOTO, Misa OTOGURO, Fujitoshi YANAGIDA, Masahiko ABE

The american Society for Enology and Viticulture, Japan Chapter, Nov 9, 2016
マスカット・ベーリーAワインのγ-ラクトン類含有量に及ぼす醸造条件の影響

Katsutoshi YOKOMORI, Munekazu KISHIMOTO, Misa OTOGURO, Fujitoshi YANAGIDA

The american Society for Enology and Viticulture, Japan Chapter, Nov 9, 2016
保管温度が新酒（甲州、マスカット・ベーリーA）ワインの成分変化に及ぼす影響

Sayuri KUBOTA, Misa OTOGURO, Munekazu KISHIMOTO, Fujitoshi YANAGIDA

The american Society for Enology and Viticulture, Japan Chapter, Nov 9, 2016
低pH耐性乳酸菌L. plantarumにおけるco-inoculationの可能性

Atsumi YAGINUMA, Misa OTOGURO, Munekazu KISHIMOTO, Fujitoshi YANAGIDA

The american Society for Enology and Viticulture, Japan Chapter, Nov 9, 2016
ミャンマー産発酵食品からの共培養による乳酸菌の分離とその発酵特性

乙黒美彩, 前田康太郎, 標智仁, 岸本宗和, 安藤勝彦, 早川正幸, 柳田藤寿

日本農芸化学会, Mar 29, 2016, 日本農芸化学会
赤ワインのγ-ラクトン類含有量に及ぼす醸造条件の影響

横森勝利, 岸本宗和, 乙黒美彩, 柳田藤寿

日本食品科学工学会関東支部大会, Mar 5, 2016, 日本食品科学工学会
きのこ酵素を用いたチーズの長期保存性と抗菌物質の探索

畑井佑菜, 田崎拓杜, 中村和夫, 岸本宗和, 谷本守正

日本食品科学工学会関東支部大会, Mar 5, 2016, 日本食品科学工学会
Influence of Stoarge Conditions on Components and Quality of White Wine.

柳田藤寿, 窪田さおり, 乙黒美彩, 岸本宗和, 森覚, 本多泰人, 是川泰之

J. ASEV Jpn., Nov 7, 2015, 日本ブドウ・ワイン学会
Influence of Storage Conditions on Components and Quality of Red Wine.

窪田さおり, 乙黒美彩, 岸本宗和, 柳田藤寿, 森覚, 本多泰人, 是川泰之

J. ASEV Jpn., Nov 7, 2015, 日本ブドウ・ワイン学会
ブドウ滓サイレージからの乳酸菌の分離と性質

小西啓太, 乙黒美彩, 岸本宗和, 古屋元宏, 柳田藤寿

日本農芸化学会, Mar 27, 2015, 日本農芸化学会
共培養による乳酸菌の新規分離法の開発（酵母エンハンス法）

前田康太郎, 乙黒美彩, 岸本宗和, 柳田藤寿

日本農芸化学会, Mar 27, 2015, 日本農芸化学会

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Awards

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