{"id":9163,"date":"2024-02-18T11:41:48","date_gmt":"2024-02-18T02:41:48","guid":{"rendered":"https:\/\/sym-biosis.co.jp\/2024\/02\/18\/%e3%80%90report%e3%80%91-sensory-test-of-nanobubble-inhibition-of-oxidation-of-wine-and-sake\/"},"modified":"2024-04-19T11:56:49","modified_gmt":"2024-04-19T02:56:49","slug":"%e3%80%90report%e3%80%91-sensory-test-of-nanobubble-inhibition-of-oxidation-of-wine-and-sake","status":"publish","type":"post","link":"https:\/\/sym-biosis.co.jp\/en\/archives\/9163","title":{"rendered":"\u3010Report\u3011. Sensory Test of Nanobubble Inhibition of Oxidation of Wine and Sake"},"content":{"rendered":"\n

On Tuesday, February 6 and February 19 of this year, we held sensory tests to verify technologies that inhibit oxidation of wine and sake and prolong the life of flavors when opened, using a combination of sensory tests and gas chromatography measurements.<\/p>\n\n

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\u3010Cooperating Companies\u3011Academie du Vin Osaka<\/a>Imai Shoten Co.<\/a>Tatsuma Honke Brewery Co.<\/a>Nishiyama Sake Brewery Co.<\/a>Tokubei Masuda Shoten Co.<\/a><\/p>\n\n

Qualified tasters were asked to verify whether the flavors of freshly pressed sake and wine would last, how the taste and aroma of wine would change after being uncorked, and so on.<\/p>\n\n

\u25b6\ufe0e EligibilitySommelier ExcellenceJ.S.A. SommelierWine Expert ExcellenceJ.S.A. Wine Expert\u30fbSAKE DIPLOMASEKE tasting\u30fbWSET\u00aeLevel 2\u30fbWSET\u00aeLevel 3<\/p>\n\n

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We received many comments from participants that gave us hope for the potential of NanoGAS\u00ae\ufe0e water.<\/p>\n\n

‘Only the wine (with the addition of NanoGAS\u00ae\ufe0e<\/em> water) retains a depth and complexity of fruitiness. The aroma is more subdued than the taste of this element, but the flavor is quite enjoyable. Relatively safe as a wine by the glass. I would like to try it in reverse to see how long it retains its aroma.”<\/em><\/p>\n\n

\n The aroma is subdued, but the wine retains its characteristic fruity aroma, albeit not for long. The palate, like the nose, does not retain a lot of character, but you can taste the contours.”<\/em>\n <\/p>\n\n

We hope that NanoGAS\u00ae technology, which is already in practical use for intestinal microflora transplantation, will be a step forward to be utilized in the industrial field.<\/p>\n\n

\u30fb\u3000\u30fb\u3000\u30fb<\/p>\n\n

This verification was funded by a grant from the New Energy and Industrial Technology Development Organization (“NEDO”), a national research and development corporation.<\/p>\n\n

\uff0aNEDO is a Japanese Small Business Innovation Research (SBIR) program implemented across ministries and agencies under the leadership of the Cabinet Office, based on the Guidelines for Granting Designated Grants, etc. established under the Act on the Stimulation of Science, Technology and Innovation, with the aim of promoting research and development by R&D start-ups and others that contribute to solving increasingly diverse social issues, and to ensure the smooth implementation of their results in society. The program is part of the “Japanese Small Business Innovation Research (SBIR) System,” which is implemented across ministries and agencies under the leadership of the Cabinet Office, with the aim of promoting research and development of R&D startups that contribute to solving diverse social issues and smooth social implementation of the results.<\/p>\n","protected":false},"excerpt":{"rendered":"

On Tuesday, February 6 and February 19 of this year, we held sensory tests to verify technologies that inhibit oxidation of wine and sake and prolong the life of flavors when opened, using a combination of sensory tests and gas chromatography measurements. \u3010Cooperating Companies\u3011Academie du Vin OsakaImai Shoten Co.Tatsuma Honke Brewery Co.Nishiyama Sake Brewery Co.Tokubei Masuda Shoten Co. Qualified tasters were asked to verify whether the flavors of freshly pressed sake and wine would last, how the taste and aroma of wine would change after being uncorked, and so on. \u25b6\ufe0e EligibilitySommelier ExcellenceJ.S.A. SommelierWine Expert ExcellenceJ.S.A. Wine Expert\u30fbSAKE DIPLOMASEKE tasting\u30fbWSET\u00aeLevel 2\u30fbWSET\u00aeLevel 3 We received many comments from participants that gave us hope for the potential of NanoGAS\u00ae\ufe0e water. ‘Only the wine (with the addition of NanoGAS\u00ae\ufe0e water) retains a depth and complexity of fruitiness. The aroma is more subdued than the taste of this element, but the flavor is quite…<\/p>\n","protected":false},"author":1,"featured_media":9162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,19],"class_list":["post-9163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nanogasnanopico-bubble","category-notice"],"acf":[],"_links":{"self":[{"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/posts\/9163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/comments?post=9163"}],"version-history":[{"count":0,"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/posts\/9163\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/media\/9162"}],"wp:attachment":[{"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/media?parent=9163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/categories?post=9163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}