Company Filing History:
Years Active: 1983
Title: The Innovative Contributions of Yoshimi Shimazu
Introduction
Yoshimi Shimazu is a notable inventor based in Noda, Japan. She has made significant contributions to the field of winemaking through her innovative patent. Her work focuses on enhancing the quality of grape must and wine production.
Latest Patents
Yoshimi Shimazu holds a patent for a method of producing grape must and wine. This method involves obtaining a glycerol-enriched artificially botrytized grape must by adding cyclic-3',5'-adenylic acid or its derivatives. The process includes contacting the must aerobically with the mycelia of Botrytis cineria to increase the glycerol content. The resulting noble botrytized wine is produced by adding wine yeast to the artificially botrytized grape must, followed by fermentation and aging.
Career Highlights
Yoshimi Shimazu is associated with Kikkoman Corporation, where she applies her expertise in food science and fermentation technology. Her innovative approach has contributed to advancements in the production of high-quality wines.
Collaborations
Yoshimi has collaborated with esteemed colleagues such as Masazumi Watanabe and Mikio Uehara. These partnerships have fostered a creative environment that encourages the development of new ideas and techniques in winemaking.
Conclusion
Yoshimi Shimazu's contributions to the field of winemaking through her innovative patent demonstrate her commitment to enhancing the quality of grape must and wine. Her work continues to influence the industry and inspire future innovations.