Rchr
J-GLOBAL ID：200901030067999520   Update date: Jun. 04, 2024

Onda Takumi

オンダ タクミ | Onda Takumi
Affiliation and department：
Yamanashi Prefectural Industrial Technology Center Planning and Cooperation devision

About Yamanashi Prefectural Industrial Technology Center Planning and Cooperation devision


Job title： Head of Department
Homepage URL  (1)： https://www.pref.yamanashi.jp/yitc/index.html
Research field  (2)： Food sciences ,  Applied microbiology
Research keywords  (12)： Sparkling wine ,  Champagne ,  wine ,  Food Science ,  Sake ,  Miso ,  Bacteriocin ,  Near infrared spectroscopy ,  Microorganism ,  Yeaset ,  Lactic acid bacteria ,  Film-forming Yeast
Research theme for competitive and other funds  (5)：
  • 2017 - 2020 日本ワインの競争力強化に向けたブドウ栽培及びワイン醸造技術の実証研究
  • 2012 - 2013 赤ワイン製造工程におけるフェノレ原因微生物の発生防止法の確立
  • 2003 - 2005 清酒酵母の開発
  • 2001 - 2004 乳酸菌が産生する抗菌性物質を用いた食品保蔵技術の開発
  • 2001 - 2004 Biopreservation Using Bacteriocin Produced by Lactic Acid Bacteria
Papers (73)：
  • Takumi ONDA, Kensuke SATO, Hideo KIMURA. Charactraization of the sparkling wines mede qin Japan. Journal of ASEV Japan. 2024. 35. 1. 3-12
  • Takumi ONDA, Masakazu KOMASTU, Tadahiro NAKAYAMA. Changes in chemical composition in traditional sparkling wine making without malo-lactic fermentation. J. Brew. Soc. Japan. 2022. 117. 10. 724-730
  • Takumi ONDA, Masakazu KOMATSU, Tadahiro NAKAYAMA. Impact of addition of sugar on the final process of domestic sparkling wine making. Journal of Japanese society for Food Science and Technology. 2022. 69. 4. 155-162
  • Takumi ONDA,Masato KOJIMA and Kota NAGANUMA. Changes in Chemical Components during the Pressing Process of MMuscat Bailey AQ in a Traditional Method of Sparkling Wine Production. Japanese Society for Food Science and Technology. 2021. 68. 5. 212-215
  • Takumi ONDA, Masakazu KOMATSU, Tadahiro NAKAYAMA. Comparison of Compositions of Fractionated Grape Juice Prepared from Koshu and Chardonnay Grapes by Traditional Pressing Method. 2021. 47. 3. 145-152
ｍore...
MISC (69)：
  • 小松正和, 佐藤憲亮, 恩田匠. Investigation of Production Characteristics by Component Analyses and Sensory Evaluation of Orange Wines Made from ‘Koshu’ grapes in Yamanashi Prefecture. 日本ブドウ・ワイン学会誌. 2023. 34. 1
  • 小松正和, 佐藤憲亮, 恩田匠. Influence of Grape Variety on Orange Wine Produced by Maceration. 日本ブドウ・ワイン学会誌. 2021. 32. 2
  • 小松正和, 佐藤憲亮, 恩田匠. Characterization of Orange Wine Made from Macerated ‘Koshu’ Grapes. 日本ブドウ・ワイン学会誌. 2020. 31. 2
  • 佐藤憲亮, 小松正和, 恩田匠. Effects of ‘Sur-lie’ Storage Conditions and Fining Treatments on Mannoprotein Content in ‘Koshu’ Wine. 日本ブドウ・ワイン学会誌. 2020. 31. 2
  • 佐藤憲亮, 小松正和, 恩田匠. 自然発酵もろみ中の微生物菌叢の変化および製成ワインの品質. 日本醸造学会大会講演要旨集. 2020. 2020 (CD-ROM)
ｍore...
Patents (2)：
  • モモピューレ又はモモ果汁の製造方法
  • 赤色清酒の製造方法
Books (6)：
  • ワイン醸造技術
    2022
  • Encyclopedia of JOZO
    Asakura Publishing Co.,Ltd. 2021
  • 新ワイン学
    ガイヤブックス 2018
  • 冷凍空調便覧
    日本冷凍空調学会 2013
  • 農産物・食品検査法の新展開
    シーエムシー出版 2010
ｍore...
Education (3)：
  • 2001 - 2003 Graduate School of Yamanashi University
  • 1990 - 1992 Graduate School of Tokyo University of Agriculture
  • 1986 - 1990 Tokyo University of Agriculture Faculty of Agriculture
Professional career (1)：
  • Engineering (University of Yamanashi)
Work history (8)：
  • 2024/04 - 現在 山梨県産業技術センター 企画連携推進部 部長
  • 2023/04 - 2024/03 Yamanashi.Industrial Technology Center
  • 2017/04 - 2023/04 Yamanashi Industrial Technology Center Wine technology devision Head of devision
  • 2014/04 - 2017/03 Yamanashi Industrial Technology Center Yamanashi Wine Center Director of Yamanashi Wine Center
  • 2010/04 - 2014/03 Yamanashi Industrial Technology Center Yamanashi Wine Center Chief Researcher
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Committee career (10)：
  • 2019/07 - 現在 日本食品保蔵科学会 編集委員会委員・代議員
  • 2017/04 - 現在 日本食品科学工学会 企画委員
  • 2015/06 - 現在 葡萄酒技術研究会 理事
  • 2010/04 - 現在 日本食品科学工学会関東支部 評議員
  • 2007/04 - 現在 山梨県食品技術研究会 理事
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Awards (7)：
  • 2024/08 - The Japanese Society for Food Science and Technology Technical Award Development of sparkling wine made from Japanese domestic grapes using the in-bottle secondary fermentation method
  • 2020/10 - Brewing Society of Japan Technology award Research on sparkling wine produced in Japan
  • 2016/11 - AMERICAN SOCIETY FOR ENOLOGY & VITICULTURE - Japan Chapter 2016 ASEV JAPAN TECHNICAL MERIT AWARD Technical Information Dissemination and Basic Research on Sparkling Wine Making by Traditional Method
  • 2014/02 - National Association of Directors of Food-related Testing and Research Sites 優良研究・指導業績表彰 Technocal development of a production for high-quality domestic red wine
  • 2006/05 - The Yamanashi academy science Incentive award Microbiological analysis and research on bacteriocin-producing lactic acid bacteria for safe and high-quality miso brewing
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Association Membership(s) (5)：
Brewing Society of Japan ,  Japan Society for Lactic Acid Bacteria ,  Japan Association of Food Preservation Scientists ,  The Japanese Society for Food Science and Technology ,  日本ブドウ・ワイン学会
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