Kikkoman Corporation

Mann's Wine Co., Ltd.

Masazumi Watanabe

Shigemichi Okamura

Motohiko Kato

Kazuya Hayashi

Akira Okuhara

Taihei Takezawa

Jiro Ishiyama

Hideo Togawa

Mikio Uehara

Yoshimi Shimazu

A process for producing a soy sauce characterized by adding a matured fruit wine must or a fruit wine to a matured soy sauce moromi mash or raw soy sauce and aging the mixture at room temperature for 3-20 days to expect their mutual interaction.

Process for producing a seasoning

A novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a hydroxy-cinnamic acid ester hydrolase specifically hydrolyzing the ester linkage of hydroxy-cinnamic acid ester substances represented by the following general formula: ##STR1## wherein R is hydrogen atom, hydroxyl group or methoxyl group and X is tartaric acid residue or quinic acid residue, followed by collecting the hydroxy-cinnamic acid ester hydrolase from the cultivated product.

Novel hydroxy-cinnamic acid ester hydrolase and process for producing

A glycerol-enriched artificially botrytized grape must is obtained by adding cyclic-3',5'-adenylic acid or cyclic-3',5'-adenylic acid derivatives to a grape must and contacting the must aerobically with the mycelia of Botrytis cineria to increase the glycerol content of the must. A noble botrytized wine is obtained by adding a wine yeast to the above artificially botrytized grape must and subjecting the must to fermentation and subsequent aging.

Method for producing grape must and wine

Hydroxy-cinnamic acid ester hydrolase and process for producing same

Growing community of inventors

Kashiwa, Japan

Masazumi Watanabe