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![The Japanese wine industry today
• Major companies:
− Château Mercian -36.4% market share
− Suntory [Iwanohara, Tomi no oka,
Freixenet, Penfolds, Gallo, etc.] – 12.6%
market share
− Sapporo [Polaire, Ureshii, Beringer, yellow
tail] – 21.4% market share
− Kikkoman [Manns Wines] – 14.8% market
share
− Asahi Breweries [Ste. Neige, Delicato,
Rosemount, Piper-Heidsieck, etc.] – 11.3%
market share](https://image.slidesharecdn.com/itcgrapes-130928052657-phpapp02/85/Itc-grapes-made-bye-suman-22-320.jpg)
Uploaded bySuman Mahato
Itc grapes made bye suman
The wine industry in Japan began in 1877 and has grown steadily. While production is small at 27,000 tonnes annually, about 1/10 the size of table grapes, wine is now made in almost every prefecture. Major producers include Château Mercian, Suntory, Sapporo, and Asahi Breweries. Most wine is made from imported grape concentrate rather than domestic grapes. Per capita consumption of 2.5 liters is low compared to other countries, but has doubled in recent decades. Preferences have shifted from sweet to drier wines, with reds most popular followed by whites.
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- 1. Suman mahatoSuman mahato TheGlobal World of Wine: Japan
- 2. The Global Worldof Wine: Japan Sara Maxwell Christopher Pratt Sev Samaniego Ashish Shah
- 3. Japan • Population: 128 million 78%urban • Economy: #2 worldwide after the USA • Climate: Nearly 50 inches of rain a year; hot, humid summers
- 4. • 1877: Firstwine produced − Yamanashi prefecture, about 200km west of Tokyo − Unsuitable for rice growing – but grapes grow well History of the Japanese wine industry
- 5. Country Middle East Variety Weight Colour: Green and black Weight of Bunch : 500 gms Fruits preferably straight Packing 2 Kg Storage 13-14 °C Transport By airways
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- 9. Local market versusExport market • What are the differences?? • Why should we think differently about the two? − Time between harvest and selling in local market is 1- 2 days − Time between harvest and selling in export market is 7-30 days • FRESHNESS or SHELF LIFE or KEEPING QUALITY
- 10. MIND SET FOREXPORT • What are the main challenges we face to increase the shelf life of the grapes? • TWO MAIN CHALLENGES − Decrease temperature as fast as possible after picking − Maintain humidity as high as possible as soon as possible after picking • Large commercial exportation in USA, SA, Chile, Australia − Storage at 0-1 degree Celsius after fast cooling − 90-98% Relative Humidity
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- 12. Modern cooling and transportfacilities
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- 14. Maintaining the coldchain
- 15. Maintaining the coldchain
- 16. Correct way ofhandling fruit Support cluster at bottom Single layer of fruit in picking box Soft material in bottom to prevent bruising
- 17. Transport grapes fromthe field to pack house as quickly as possible
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- 19. Types of packaging Paperbags Panets Sponge (loose) Loose Plastic carry bags
- 20. Strength of boxesto prevent pressure on clusters below
- 21. Wine production statistics •Harvest: 27,000 tonnes per year − This is 1/10th the size of the table grape harvest • Geographical distribution: − Wine is now grown and made in nearly every prefecture in Japan − There are approximately 120 wineries in Japan
- 22. The Japanese wineindustry today • Major companies: − Château Mercian -36.4% market share − Suntory [Iwanohara, Tomi no oka, Freixenet, Penfolds, Gallo, etc.] – 12.6% market share − Sapporo [Polaire, Ureshii, Beringer, yellow tail] – 21.4% market share − Kikkoman [Manns Wines] – 14.8% market share − Asahi Breweries [Ste. Neige, Delicato, Rosemount, Piper-Heidsieck, etc.] – 11.3% market share
- 23. Wine production techniques •Domestic: − White wines usually vinified in stainless steel − Oak does not go well with native grapes − Some producers experimenting with extended lees contact for Koshu • Imported grape must: − Most domestically produced wine is made from imported grape concentrate or juice
- 24. Wine consumption inJapan • Consumption: − Average consumption is about 2.5 liters per capita per year – compared to 11.2 liters per capita in the USA − The majority of Japanese do not drink wine at all − Wine consumption has doubled since 1994 − Wine accounts for 6.1% of all expenditures on alcoholic beverages • Taste preferences: − Tastes tend towards sweeter wines, but this is changing − 60% red, 38% white, 2% pink − Pink wines failed to catch on with consumers; market share has fallen drastically over the last ten years