Effect of Vineyard Altitude on Phenological Events and Berry Components of ‘Chardonnay’ and ‘Merlot’ in Yamanashi Reviewed

Eri INOUE1, Munekazu KISHIMOTO1*, Manabu NEMOTO2, Koki WATANABE3, Eri Eri INOUE, Munekazu KISHIMOTO*, Manabu NEMOTO, Koki WATANABE, Hiroshi SAITO, Kazuya KOYAMA, Nami GOTO-YAMAMOTO, Hidetoshi MINO, Tomohiro SUZUKI and Tohru OKUDA

Journal of ASEV Japan   30 ( 3 )   111 - 120   2019.12

Utilization of lateral shoots of ‘Pione’ grapevine to delay grape maturity Reviewed

Munekazu KISHIMOTO，Masahiko ABE

Journal of ASEV JAPAN   29 ( 3 )   137 - 143   2018.12

Effects of storage conditions on components and quality of red wine Reviewed

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

Journal of ASEV JAPAN   29 ( 1 )   5 - 12   2018.6

Utilization of lateral shoots to delay grape maturity Reviewed

Munekazu KISHIMOTO

Journal of ASEV JAPAN   29 ( 1 )   43 - 46   2018.6( ISSN：1342-2324 )

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　 Reviewed

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

FOOD SCIENCE AND TECHNOLOGY RESEARCH   24 ( 1 )   139 - 143   2018.1( ISSN：1344-6606 )

Effects of storage conditions on components and quality of white wine Reviewed

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

　   28 ( 3 )   135 - 143   2017.12

Development of a new method for isolating lactic acid bacteria, and application of the methodto fermented foods in Myanmar Reviewed

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

Microb. Resour. Syst.   Vol. 33 ( No. 2 )   55 - 62   2017.12

Red winemaking using lateral shoot grapes of Cabernet Sauvignon and Merlot Reviewed

Munekazu KISHIMOTO, Tetsunan YAMAMOTO

　   112 ( 11 )   758 - 764   2017.11

Chemical composition of must and wine in red winemaking using lateral shoot grapes of Muscat Bailey A Reviewed

Munekazu KISHIMOTO, Misa OTOGURO, Fujitoshi YANAGIDA, Masahiko ABE

　   112 ( 6 )   442 - 451   2017.6

Characterization of Lactic acid Bacteria Isolated from Semillon Grape Must Reviewed

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

J. Brew. Soc. Japan   107 ( 12 )   931 - 939   2012.12

Relaxing effect of aromas in Muscat of Alexandria wine on human. Reviewed

Hidetoshi KOJIMA Munekazu KISHIMOTO

AROMA RESEACH   9 ( 4 )   350 - 353   2008.4

Production of Wine Containing Higher γ-Aminobutylic Acid Levels Using Wine Yeast Mutant Carrying gap1 put4 uga4 Triple Mutations. Reviewed

Munekazu KISHIMOTO, Masaichi SODEYAMA

J. Brew. Soc. Japan   98 ( 10 )   737 - 742   2003.10

Using Wine Yeast Mutants with Reduced Amino Acid Uptake for the Production of Koshu Wine Containing Higher Amino acid Levels. Reviewed

Munekazu KISHIMOTO, Masaichi SODEYAMA

J. Brew. Soc. Japan.   98 ( 3 )   210 - 216   2003.3

Breeding of Brewer’s Yeast by Hybridization between a Top-Fermenting Yeast Saccharomyces cerevisiae and a Cryophilic Yeast Saccharomyces bayanus. Reviewed

M.Sato,M. Kishimoto,J. Watari,M. Takashio

J. Biosci. Bioeng.   93 ( 5 )   509 - 511   2002.5

Must and Wine Composition of Kerner Grapes Affected by Nutrient Elements in Soil. Reviewed

Munekazu KISHIMOTO, Tsutom FUKUDA, Masayoshi ISHIDA, Masaichi SODEYAMA

J. ASEV Jpn.   10 ( 3 )   157 - 165   1999.11

Comparision of Wine Making Properties between Saccharomyces bayanus and Saccharomyces cerevisiae. Reviewed

Munekazu KISHIMOTO, Eiichi SOMA, Takashi SHINOHARA, Shoji GOTO

J. Brew. Soc. Japan   93 ( 3 )   231 - 237   1998.3

Isolation and Some Properties of Mutants for High Ethanol Yield from the Cryophilic Wine Yeast Saccharomyces bayanus. Reviewed

Akinari OSHIDA, Munekazu KISHIMOTO, Takashi SHINOHARA, Shoji GOTO

J. Brew. Soc. Japan.   90 ( 5 )   381 - 386   1995.5

Growth Temperature and Electrophoretic Karyotyping as Tools for Practical Discrimination of Saccharomyces bayanus and Saccharomyces cerevisiae. Reviewed

J. Gen. Appl. Microbiol.   41 ( 3 )   239 - 247   1995.5

Fermentation Characteristics of Hybrids between the Cryophilic Wine Yeast Saccharomyces bayanus and the Mesophilic Wine Yeast Saccharomyces cerevisiae. Reviewed

J. Ferment. Bioeng.   77 ( 4 )   432 - 435   1994.4

Effect of Temperature on Ethanol Productivity and Resistance of Cryophilic Wine Yeasts. Reviewed

J. Gen. Appl. Microbiol.   40 ( 2 )   135 - 142   1994.2

Classification of Cryophilic Wine Yeasts based on Electrophoretic Karyotype, G+C Content and DNA Similarity Reviewed

J. Gen. Appl. Microbiol.   40 ( 2 )   83 - 93   1994.2

Identification and Enological characteristics of Cryophilic Wine Yeast Reviewed

Munekazu KISHIMOTO, Eiichi SOMA, Takashi SHINOHARA, Shoji GOTO

J. Brew. Soc. Japan   88 ( 9 )   708 - 713   1993.9

Selection and Fermentation Properties of Cryophilic Wine Yeasts. Reviewed

Jouranl of Fermentation and Bioengineering.   75 ( 6 )   451 - 453   1993.6

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

2000.11 

Utilization of lateral shoots to delay grape maturity Invited

Munekazu KISHIMOTO

2017.11 

酒類製造用酵母変異株及び当該酵母変異株を用いた酒類の製造方法

岸本宗和,袖山政一