OKUDA Tohru 奥田徹

… Alternative Names

Okuda Tohru 奥田徹

OKUDA Toru 奥田徹

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Researcher Number	10252008
Other IDs
External Links
Affiliation (Current)	2025: 山梨大学, その他部局等, 理事
Affiliation (based on the past Project Information) *help	2023: 山梨大学, None, 理事 2023: 山梨大学, その他部局等, 理事 2021 – 2022: 山梨大学, 大学院総合研究部, 教授 2017 – 2019: 山梨大学, 大学院総合研究部, 教授 2014 – 2016: 山梨大学, 総合研究部, 教授 … More 2007 – 2008: 山梨大学, 大学院・医学工学総合研究部, 准教授 2006: 山梨大学, 大学院医学工学総合研究部, 助教授 2003 – 2005: University of Yamanashi, Interdisciplinary Graduate School of medicine and Engineering, Associate professor, 大学院・医学工学総合研究部, 助教授 2002: 山梨大学, 工学部, 講師 1998 – 1999: 山梨大学, 工学部, 助手 Less
Review Section/Research Field	Principal Investigator Food science / Basic Section 38050:Food sciences-related Except Principal Investigator 食品科学・栄養科学 / 園芸・造園学 / Pathological medical chemistry
Keywords	Principal Investigator ワイン / ポリフェノール / ブドウ / タンニン / 多糖類 / 糖類 / 樽 / おいしさ / 渋味 / phytoa;lexin … More / UV-C / function / polyphenol / fermentation / grape / wine / resveratrol / 高機能成分 / 異性体 / 酸化 / ファイトアレキシン / 紫外線 / 機能性 / 醸造 / リスベラトロール / マセレーション / 吸着 / pK / 色調 / アントシアニン … More Except Principal Investigator ポリフェノール / ブドウ / Vitis / Grape / フェノール / HPLC / 混濁 / タンパク質 / ワイン / 耐病性 / astringency / bitterness / procyanidin / catechin / polyphenol / protein / wine / 呈味 / 官能検査 / タンニン / 収斂味 / 苦渋味 / プロシアニジン / カテキン / Disease resistance / PR-protein / Chitinase / PRタンパク質 / キチナーゼ / Polyphenoloxidase / Electrophoresis / Polyphenol / Haze / Protein / Wine / アミノ酸 / ポリフェノールオキシダーゼ / 電気泳動 / 老化アミロイドーシス / アルツハイマー病 / トランスサイレチン / 酸化ストレス / 血清アミロイドP成分 / アミロイドーシス / 遺伝子改変マウス / プロモーター / 遺伝子 / 野生ブドウ / リスベラトロール / スチルベンシンターゼ Less

Analysis of polysaccharides derived from barrel and their effect on wine flavorPrincipal Investigator
- Principal Investigator
  
  Okuda Tohru
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  University of Yamanashi
Analysis of BSA-non-precipitable tannin in red wine and its possible role on palatabilityPrincipal Investigator
- Principal Investigator
  
  Tohru OKUDA
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  University of Yamanashi
Matrix effect of grape skin on extraction of anthocyaninsPrincipal Investigator
- Principal Investigator
  
  OKUDA Tohru
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  University of Yamanashi
Use of genetically altered mice to develop new preventives against familial amyloidoses.
- Principal Investigator
  
  MAEDA Shuichiro
- Project Period (FY)
  2006 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Pathological medical chemistry
- Research Institution
  University of Yamanashi
Production of wine with high resveratrol content using non-vinifera grapesPrincipal Investigator
- Principal Investigator
  
  OKUDA Tohru
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  University of Yamanashi
Stricture and characteristics of chitinases from mature grapes
- Principal Investigator
  
  TAKAYANAGI Tsutomu
- Project Period (FY)
  2002 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  園芸・造園学
- Research Institution
  University of Yamanashi
Reduction of Bitterness and Astringency of Wine Tannins by Glycoproteins
- Principal Investigator
  
  YOKOTSUKA Koki
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  University of Yamanashi
耐病性野生ブドウのスチルベンシンターゼ遺伝子の解析
- Principal Investigator
  
  TAKAYANAGI Tsutomu
- Project Period (FY)
  1999
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  園芸・造園学
- Research Institution
  University of Yamanashi
Relationship between oxidation of wine phenols and wine quality: effects of phenol oxidation on pigment decolorization and haze formation in red wines, and on their functionality
- Principal Investigator
  
  YOKOTSUKA Koki
- Project Period (FY)
  1998 – 1999
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  University of Yamanashi

All 2024 2023 2022 2021 2019 2018 2017 2016 2015 2014 2007 2005 2004 2003 Other

All Journal Article Presentation

[Journal Article] Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature2024
- Author(s)
  Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Gilles de Revel, Tohru Okuda
- Journal Title
  
  Oeno One
  
  Volume: 58 Issue: 2 Pages: 7755-7755
- DOI
  10.20870/oeno-one.2024.58.2.7755
- Peer Reviewed / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K05467
[Journal Article] Diurnal Changes of Amino Acid Concentrations in Riesling 2 and Chardonnay Grape Juices and Possible Role of Sunlight2014
- Author(s)
  L. Wang, J. Harada, Y. Endo, F. Saito, M. Hisamoto and T. Okuda
- Journal Title
  
  Am. J. Enol. Vitic.
  
  Volume: 65 Pages: 435-442
- Data Source
  KAKENHI-PROJECT-26450175
[Journal Article] Extraction of Proanthocyanidins during Fermentation of Muscat Bailey A and Cabernet Sauvignon Wines2014
- Author(s)
  T. Okuda, S. Furuya, E. Inoue, Y. Chikada, M. Ichikawa, F. Saito, and M. Hisamoto
- Journal Title
  
  J. ASEV Jpn.
  
  Volume: 25 Pages: 90-96
- NAID
  40020465130
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-26450175
[Journal Article] ブドウ果実キチナーゼの品種間比較2005
- Author(s)
  高柳勉, 相川大介, 奥田徹, 横塚弘毅
- Journal Title
  
  日本ブドウ・ワイン学会誌 16
  
  Pages: 9-13
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14360018
[Journal Article] ブドウ果実キチナーゼの品種間比較2005
- Author(s)
  高柳勉, 相川大介, 奥田徹, 横塚弘毅
- Journal Title
  
  日本ブドウ・ワイン学会誌 16(1)
  
  Pages: 9-13
- Data Source
  KAKENHI-PROJECT-14360018
[Journal Article] Comparison of Chitinases in Grape Skins of Four Grape Cultivars2005
- Author(s)
  Takayanagi, T., D.Aikawa, T.Okuda, K.Yokotsuka
- Journal Title
  
  Journal of ASEV Japan 16
  
  Pages: 9-13
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-14360018
[Journal Article] 非ヴィニフェラ系ブドウを用いた高リスベラトロールワインの製造2004
- Author(s)
  田島大敬, 奥田徹, 久本雅嗣, 松土俊秀, 高柳勉, 横塚弘毅
- Journal Title
  
  日本ブドウ・ワイン学会誌 15(2)
  
  Pages: 121-122
- Data Source
  KAKENHI-PROJECT-16580096
[Journal Article] Comparative Analysis of Amino Acid Sequences of Class III Chitinase from Vitis Species2004
- Author(s)
  Takayanagi, T., A.Ano, T.Okuda, K.Yokotsuka
- Journal Title
  
  Journal of ASEV Japan 15
  
  Pages: 29-33
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-14360018
[Journal Article] 非ビニフェラ系ブドウを用いた高リスベラトロールワインの製造2004
- Author(s)
  田島大敬, 奥田徹, 久本雅嗣, 松土俊秀, 高柳勉, 横塚弘毅
- Journal Title
  
  日本ブドウ・ワイン学会誌 15
  
  Pages: 121-122
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16580096
[Journal Article] Production of Wine Containing Large Amount of Resveratrol from Non-Vitis vinifera Grape2004
- Author(s)
  Hirotaka TAJIMA, Tohru OKUDA, Masashi HISAMOTO, Toshihide MATSUDO, Tsutomu TAKAYANAGI, Koki YOKOTSUKA
- Journal Title
  
  J.ASEV Jpn. 15(3)
  
  Pages: 121-122
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16580096
[Journal Article] ブドウクラスIIIキチナーゼアミノ酸配列の品種間比較2004
- Author(s)
  高柳勉, 阿野明彦, 奥田徹, 横塚弘毅
- Journal Title
  
  日本ブドウ・ワイン学会誌 15(1)
  
  Pages: 29-33
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14360018
[Journal Article] Characterization of a class III chitinase from Vitis vinifera cv. Koshu2003
- Author(s)
  Ano, A., Takayanagi, T., Uchibori, T., Okuda, T., Yokotsuka, K.
- Journal Title
  
  Journal of Bioscience and Bioengineering 95(6)
  
  Pages: 645-647
- NAID
  110002665143
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14360018
[Journal Article] Characterization of a class III chitinase from Vitis vinifera cv.Koshu2003
- Author(s)
  Ano, A., Takayanagi, T., Uchibori, T., Okuda, T., Yokotsuka, K.
- Journal Title
  
  Journal of Bioscience and Bioengineering 95
  
  Pages: 645-647
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-14360018
[Presentation] 国産広葉樹からワインに抽出される糖類に関する研究2024
- Author(s)
  貝沼元気，渡辺（斉藤）史恵，久本雅嗣，奥田徹
- Organizer
  第74回日本木材学会大会
- Data Source
  KAKENHI-PROJECT-21K05467
[Presentation] ワイン用樽材から抽出される糖類に関する研究2023
- Author(s)
  貝沼元気，久本雅嗣，渡辺（斉藤）史恵，奥田徹
- Organizer
  日本ブドウ・ワイン学会
- Data Source
  KAKENHI-PROJECT-21K05467
[Presentation] Extraction and Composition of Sugars from Oak Wood in Model Solution2023
- Author(s)
  Genki KAINUMA, Fumie WATANABE-SAITO, Masashi HISAMOTO, and Tohru OKUDA
- Organizer
  American Society for Enology and Viticulture
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K05467
[Presentation] ワイン用樽材からワインに抽出される糖類の解析2022
- Author(s)
  貝沼元気，渡辺（斉藤）史恵，久本雅嗣，奥田徹
- Organizer
  第73回日本木材学会大会
- Data Source
  KAKENHI-PROJECT-21K05467
[Presentation] 樽材由来多糖類の抽出とその組成2021
- Author(s)
  貝沼元気，渡辺（斉藤）史恵，久本雅嗣，奥田徹
- Organizer
  日本ブドウ・ワイン学会
- Data Source
  KAKENHI-PROJECT-21K05467
[Presentation] 日本ワイン中のBSA非沈殿性タンニンの定量2019
- Author(s)
  猪狩太基，渡辺（斉藤）史恵，久本雅嗣，奥田　徹
- Organizer
  日本ブドウ・ワイン学会
- Data Source
  KAKENHI-PROJECT-17K07812
[Presentation] Concentrations of BSA-precipitable and BSA-non-precipitable tannins in Japanese wines2019
- Author(s)
  Tohru OKUDA, Taiki IGARI, Eri INOUE, Fumie SAITO-WATANABE, Masashi HISAMOTO
- Organizer
  Am. Soc. Enol. Vitic.
- Data Source
  KAKENHI-PROJECT-17K07812
[Presentation] Adsorption potential of grape insoluble polysaccharides to red wine phenolics2018
- Author(s)
  Eri Inoue, Haruka Kobayashi, Riku Hoshino, Fumie Saito, Masashi Hisamoto, and Tohru Okuda
- Organizer
  American Society for Enology and Viticulture
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K07812
[Presentation] Understanding composition of white wine lees during vinification2018
- Author(s)
  Tohru OKUDA, Guangxian LIANG, Masaru GOZU, Fumie SAITO-WATANABE, Masashi HISAMOTO
- Organizer
  American Society for Enology and Viticulture
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K07812
[Presentation] ブドウ由来不溶性多糖類へのポリフェノール吸着が赤ワイン醸造中のポリフェノール抽出に与える影響2017
- Author(s)
  井上絵梨、小林春香、斉藤史恵、久本雅嗣、奥田徹
- Organizer
  日本食品科学工学会関東支部大会
- Place of Presentation
  山梨学院大学（山梨県甲府市）
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] Effects of must pH to red grape skin-tannin extraction2016
- Author(s)
  Eri Inoue, Haruka Kobayashi, Guangxian Liang, Fumie Saito, Masashi Hisamoto, and Tohru Okuda
- Organizer
  American Society of Enology and Viticulture
- Place of Presentation
  Monterey, CA
- Year and Date
  2016-06-28
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] Effects of must pH on red grape skin-tannin extraction2016
- Author(s)
  Eri Inoue, Haruka Kobayashi, Guangxian Liang, Fumie Saito, Masashi Hisamoto and Tohru Okuda
- Organizer
  American Society of Enology and Viticulture, Annual Meeting
- Place of Presentation
  Monterey CA
- Year and Date
  2016-06-27
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] 赤ワイン醸造におけるポリフェノールの抽出挙動2015
- Author(s)
  7.井上絵梨，近田有哉法，小林春香，梁光繊，斉藤史恵，久本雅嗣，奥田徹
- Organizer
  日本ブドウ・ワイン学会
- Place of Presentation
  上越教育大学（新潟市上越市）
- Year and Date
  2015-11-07
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] ワインのポリフェノール2015
- Author(s)
  奥田　徹
- Organizer
  洋酒技術研究会
- Place of Presentation
  東京会館（東京都港区）
- Year and Date
  2015-12-02
- Invited
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] haracteristic of polyphenol adsorption properties toward grape skin insoluble polysaccharides in Muscat Bailey A wine2015
- Author(s)
  ri Inoue, Yukinori Chikada, Fumie Saito, Masashi Hisamoto, and Tohru Okuda
- Organizer
  American Society of Enology and Viticulture
- Place of Presentation
  Portland, OR
- Year and Date
  2015-06-15
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] 不溶性多糖類による赤ワイン中ポリフェノールの吸着活性2014
- Author(s)
  井上絵梨、斉藤史恵、久本雅嗣、奥田徹
- Organizer
  日本ブドウ・ワイン学会
- Place of Presentation
  北海道大学（札幌市）
- Year and Date
  2014-08-18
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] アントシアニン分解に関与するポリフェノールオキシダーゼ阻害剤の特定2014
- Author(s)
  原田純、遠藤由華、斉藤史恵、久本雅嗣、奥田徹
- Organizer
  日本ブドウ・ワイン学会
- Place of Presentation
  北海道大学（札幌市）
- Year and Date
  2014-08-18
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] ブドウ中のアントシアニン濃度の変化と分解酵素活性との関連2014
- Author(s)
  遠藤由華、原田純、斉藤史恵、久本雅嗣、奥田徹
- Organizer
  日本ブドウ・ワイン学会
- Place of Presentation
  北海道大学（札幌市）
- Year and Date
  2014-08-18
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] ブドウ種子由来ポリフェノールのアミロイドーシス発症抑制効果の解析2007
- Author(s)
  川上佳紀, 竹本恵子, 久本雅嗣, 奥田徹, 樋口京一, 前田秀一郎
- Organizer
  第30回日本分子生物学会年会
- Place of Presentation
  横浜
- Data Source
  KAKENHI-PROJECT-18390098
[Presentation] Characteristic of polyphenol adsorption properties toward grape skin insoluble polysaccharides in Muscat Bailey A wine
- Author(s)
  E. Inoue, Y. Chikada, F. Saito, M. Hisamoto, and T. Okuda
- Organizer
  Am Soc. Enol. Vitic.
- Place of Presentation
  Portland（米国オレゴン州）
- Year and Date
  2015-06-16 – 2015-06-18
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] Non-BSA-precipitable tannin in red wine
- Author(s)
  Y. Chikada, E. Inoue, F. Saito, M. Hisamoto, T. Okuda
- Organizer
  ICP2014
- Place of Presentation
  名古屋大学（名古屋市）
- Year and Date
  2014-09-02 – 2014-09-06
- Data Source
  KAKENHI-PROJECT-26450175
[Presentation] ワインポリフェノールの抽出と熟成における分析化学
- Author(s)
  奥田　徹
- Organizer
  第75回分析化学討論会
- Place of Presentation
  甲府常盤ホテル（甲府市）
- Year and Date
  2015-05-22 – 2015-05-24
- Invited
- Data Source
  KAKENHI-PROJECT-26450175

1. TAKAYANAGI Tsutomu (00252007)

# of Collaborated Projects: 7 results

# of Collaborated Products: 10 results
2. YOKOTSUKA Koki (60020450)

# of Collaborated Projects: 4 results

# of Collaborated Products: 7 results
3. HIGUCHI Keiichi (20173156)

# of Collaborated Projects: 2 results

# of Collaborated Products: 1 results
4. MAEDA Shuichiro (10117244)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
5. HISAMOTO Masashi (00377590)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results

OKUDA Tohru 奥田 徹

Okuda Tohru 奥田 徹

OKUDA Toru 奥田 徹

Research Projects

Research Products

Co-Researchers

Analysis of polysaccharides derived from barrel and their effect on wine flavorPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Analysis of BSA-non-precipitable tannin in red wine and its possible role on palatabilityPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Matrix effect of grape skin on extraction of anthocyaninsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Use of genetically altered mice to develop new preventives against familial amyloidoses.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Production of wine with high resveratrol content using non-vinifera grapesPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Stricture and characteristics of chitinases from mature grapes

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Reduction of Bitterness and Astringency of Wine Tannins by Glycoproteins

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

耐病性野生ブドウのスチルベンシンターゼ遺伝子の解析

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Relationship between oxidation of wine phenols and wine quality: effects of phenol oxidation on pigment decolorization and haze formation in red wines, and on their functionality

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature2024

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Diurnal Changes of Amino Acid Concentrations in Riesling 2 and Chardonnay Grape Juices and Possible Role of Sunlight2014

Author(s)

Journal Title

Data Source

[Journal Article] Extraction of Proanthocyanidins during Fermentation of Muscat Bailey A and Cabernet Sauvignon Wines2014

Author(s)

Journal Title

NAID

Data Source

[Journal Article] ブドウ果実キチナーゼの品種間比較2005

Author(s)

Journal Title

Description

Data Source

[Journal Article] ブドウ果実キチナーゼの品種間比較2005

OKUDA Tohru 奥田徹

Okuda Tohru 奥田徹

OKUDA Toru 奥田徹