DOCSLIB.ORG

Activation of Grape Production for Wines in Yamanashi Prefecture and Expansion of Japanese Wine Industry

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Activation of Grape Production for Wines in Yamanashi Prefecture and Expansion of Japanese Wine Industry 特論Ⅰ Activation of grape production for wines in Yamanashi Prefecture and expansion of Japanese wine industry Hisayoshi KOGA, Kaori MARUYA, Yoshinori IMAMURA, Rumi IDE, Shiwei WANG, Ryosuke INOUE 2014/01/31 Index 1. Background ................................................................................................................... 3 1.1 Wine production and consumption in Japan .......................................................... 3 1.2 Characters and quality of Japanese wine ............................................................... 5 1.3 Major production area “Yamanashi” and “Koshu” wine ......................................... 5 1.4 Decrease in production of grapes for wine in Yamanashi ....................................... 6 2. Purpose of this research ............................................................................................. 8 3. Interviews ..................................................................................................................... 8 3.1 Interview with wineries .......................................................................................... 8 3.1.1 Chateau Sakaori Winery @ Kofu( http://www.sakaoriwine.com/ ) ................... 8 3.1.2 Marufuji Rubaiyat Winery @Katsunuma ( http://www.rubaiyat.jp/ ) .............10 3.1.3 Grace Wine Company @ Katsunuma ( http://www.grace-wine.com/ ) ............. 11 3.1.4 Ktsunuma Jozo @Katsunuma ( http://www.katsunuma-winery.com/ ) ........ 11 3.2 Interview with farmers ..........................................................................................12 3.2.1 Mr. Hosaka (farmer and JA stuff) @Nirasaki ..................................................12 3.2.2 Mr.Ohno (farmer) @Katsunuma ......................................................................13 3.2.3. Mr.Ishii ( farmer) ............................................................................................14 4 Proposals .......................................................................................................................14 2 1. Background 1.1 Wine production and consumption in Japan Wine production started in 1870’s, just after the Meiji restoration in Japan. The new government encouraged the production of wine and opened grape farms all over Japan. However, Japanese lands were contaminated by phylloxera since 1884. Furthermore, due to the Japanese traditional eating habit, the wine wasn’t familiar with Japanese consumers. Therefore, in the Japanese market, real wine was replaced by sweetened wine called “kanmi-budoshu”. It was around 1970’s that Japanese consumers were able to appreciate real wine because of the change of dietary pattern. For example, Tokyo Olympic Games of 1964 and Osaka international exhibition of 1970 might have an effect on the increase in consumption of real wine. In these 25 years, the wine consumption in Japan has changed rapidly. Through the increase of consumption influenced by the red wine boom due to the French paradox in 1997 and 1998, the consumption of wine has reached the level of 2,500khl. Despite the consumption decreased once after finishing the red wine boom, then it has substantially increased in the past few years. The wine consumption in Japan in 2011 was about 2,900khl. Now, the wine is integrated in Japanese daily life, and the market will expand continuously. However, in the respect of production of wine, it was very difficult to increase the production of grapes to offset such increasing wine consumption. The reasons of the difficulty were poor experience and poor technique of growing wine grapes under Japan’s climate conditions. Therefore, a large part of supply has been provided by the import wine and the production of wine made of imported materials. The market share of import wine is around 66%. And the import of wine which provides both ordinary wine and quality wine has been increasing. The wine made of imported materials makes up around 24% of the total supply. It was continuously improved by large wineries, and it had a big effect on increasing wine consumption as the ordinary wine. The last 10% of the supply is the wine produced by Japanese grapes. This type of wine is called Japanese wine. 3 Figure 1 Transition of wine consumption in Japan Source: Mercian web site Figure 2 Ratio of consumption of domestic wine and imported wine Source: National Tax Agency Statistical Survey 4 1.2 Characters and quality of Japanese wine As the consumption of wine has been increasing for these 25 years, consumers have accumulated the knowledge about the taste and the culture of wine. As a result, instead of imported wine or blended wine made from imported juice, there has been an increasing interest in Japanese wine, which is high quality and represents the feature of grapes used in the production. In the meantime, the only way for Japanese wineries to survive in a global market was to produce high quality wine. For this reason, major winery companies started to experiment and research to grow grapes for European wine under Japanese climate and soil condition. Small wineries also started to grow grapes for wine, aiming at producing wine made from the grapes based on the production area. Gradually, it became well known that high quality wine requires high quality grapes, and thus, more and more wineries began to grow grapes for wine and decrease purchase from grape farmers. These changes have dramatically contributed to the quality of wine made from domestic grapes. Since 2003, a contest called “Domestic wine contest” targeting the wine made from just domestic grapes has been held. This event has accelerated the competition between regions and also brought the increase in the quality of Japanese wine. 1.3 Major production area “Yamanashi” and “Koshu” wine Yamanashi prefecture, which records the largest production of wine in 2008, is one of the major wine producing regions in Japan (Figure 3). Given that in Kanagawa prefecture, which stands second position in wine production, much of the wine is made from imported juice, it can be said that Yamanashi is the center of the wine production in terms of both wine and grapes. Yamanashi holds a grape species “Koshu”, which is peculiar to Japan and started to be grown thousand years ago. “Koshu wine” made from this species has a history of about hundred thirty years. It is said that it was not until Yamada Hironori and Takuma Norihisa applied the fermentation technique of sake to wine fermentation from “Koshu” in 1870 that wine fermentation in Japan started. Thus, Yamanashi has developed as a major traditional production area of both wine and grapes for eating raw. In addition to that, recently it has become clear that Koshu specie is a hybrid with European species (Vitis vinifera), not an American species (Vitis labrusca)1. In the environment of increasing interests in Japanese wine, this fact particularly has 1 In Europe, Vitis vinifera and Vitis labrusca are grown separately. The former is treated as a species for fermentation and the later is treated as a species for eating raw. 5 attracted people’s attention to “Koshu wine” made from grapes that are specific in Japan. For instance, in the domestic wine contest it has established “Koshu” category. Moreover, in 2010 OIV2 enrolled “Koshu” as a grape species. It means that “Koshu” has been recognized as a grape species for wine fermentation and that Japanese wineries have become able to export Koshu wine with a label “Koshu” to EU countries. Figure 3 Production of wine by prefecture Source: National Tax Agency Statistical Survey 1.4 Decrease in production of grapes for wine in Yamanashi However, despite the fact that Japanese wine has become popular, since 1991 production area of Koshu grape has been decreasing in Yamanashi. The reason of this decrease is said that while wineries find the increase in demand of wine and try to produce more Koshu wine, they face the shortage of Koshu grapes3. The decrease in production can be found not only in Koshu but also other species. On the other hand, looking at the grape production of each species in Yamanashi, one can find the increase in production areas for the species which are popular and demanded in the markets, such as Pione and Shine muscat. Figure 4 shows changes of the production of Pione and Koshu. In Nagano, Yamagata, and Hokkaido, there has 2 OIV stands for Organisation Internationale de la Vigne et du Vin, which is a governmental institution in France that tackles problems related to grape and wine production. 3 Since there are no data about the amount of production of Koshu grapes and how much of them is for wine, it is based on interviews to wineries 6 been an increase in the production area of grapes for wine due to the recent increase in demand for Japanese wine. Figure 5 shows the transition of the amount of the wine production in Yamanashi and the other domestic areas, including wine made from imported juice. It can be seen that though wine produced in Yamanashi accounts for about a half in 1981, it became 33.8% in 2007. With respect to quantity, wine production in Yamanashi has not experienced a large increase in these thirty years, though some increases can be observed with wine booms. 18000 16000 14000 12000 10000 甲州 8000 ピオーネ 6000 4000 2000 0 1975 1985 1971 1973 1977 1979 1981 1983 1987 1989 1991 1993 1995 1997 1999 2001 2003 2005 1969 Figure 4 Transition of production of Pione and Koshu Source: Ministry of Agriculture, Forestry and Fisheries “Statistics on Production and Shipment of Fruits and Nuts” Figure 5 Amount of wine
Load more

Recommended publications
  • Koshu and the Uncanny: a Postcard
    feature / vinifera / Koshu KOSHU AND THE UNCANNY: A POSTCARD Andrew Jefford writes home from Yamanashi Prefecture in Japan, where he enjoys the delicate, understated wines made from the Koshu grape variety in what may well be “the wine world’s most mysterious and singular outpost” ew mysterious journeys to strange lands still remain Uncannily uncommon, even in Japan for wine travelers. It’s by companion plants, Let’s start with the context. Even that may startle. Wine of any background topography, and the luminescence of sort is not, you should know, a familiar friend to most the sky that we can identify photographs of Japanese drinkers; it accounts for only 4 percent of national universally planted Chardonnay or Cabernet alcohol consumption. Most Japanese drink cereal-based Fvineyards; the rows of vines themselves won’t necessarily help. beverages based on barley and other grains (beer and whisky) Steel tanks and wooden barrels are as hypermobile as those and rice (sake and some shochu—though this lower-strength, filling them. Winemakers share a common language, though vodka-like distilled beverage can also be derived from the words chosen might be French, Spanish, or Italian rather barley, sweet potatoes, buckwheat, and sugar). The Japanese than English. also enjoy a plethora of sweet, prepared drinks at various Until, that is, you tilt your compass to distant Yamanashi alcohol levels based on a mixture of fruit juices, distillates, and Prefecture in Japan. Or, perhaps, Japan’s other three other flavorings. winemaking prefectures: lofty Nagano, snug Yamagata, chilly The wines enjoyed by that small minority of Japanese Hokkaidō (much of it north of Vladivostok).
    [Show full text]
  • Genetic Structure and Domestication History of the Grape
    Genetic structure and domestication history of the grape Sean Mylesa,b,c,d,1, Adam R. Boykob, Christopher L. Owense, Patrick J. Browna, Fabrizio Grassif, Mallikarjuna K. Aradhyag, Bernard Prinsg, Andy Reynoldsb, Jer-Ming Chiah, Doreen Wareh,i, Carlos D. Bustamanteb, and Edward S. Bucklera,i aInstitute for Genomic Diversity, Cornell University, Ithaca, NY 14853; bDepartment of Genetics, Stanford University School of Medicine, Stanford, CA 94305; cDepartment of Biology, Acadia University, Wolfville, NS, Canada B4P 2R6; dDepartment of Plant and Animal Sciences, Nova Scotia Agricultural College, Truro, NS, Canada B2N 5E3; eGrape Genetics Research Unit, United States Department of Agriculture-Agricultural Research Service, Cornell University, Geneva, NY 14456; fBotanical Garden, Department of Biology, University of Milan, 20133 Milan, Italy; gNational Clonal Germplasm Repository, United States Department of Agriculture-Agricultural Research Service, University of California, Davis, CA 95616; hCold Spring Harbor Laboratory, United States Department of Agriculture-Agricultural Research Service, Cold Spring Harbor, NY 11724; and iRobert W. Holley Center for Agriculture and Health, United States Department of Agriculture-Agricultural Research Service, Cornell University, Ithaca, NY14853 Edited* by Barbara A. Schaal, Washington University, St. Louis, MO, and approved December 9, 2010 (received for review July 1, 2010) The grape is one of the earliest domesticated fruit crops and, since sociations using linkage mapping. Because of the grape’s long antiquity, it has been widely cultivated and prized for its fruit and generation time (generally 3 y), however, establishing and wine. Here, we characterize genome-wide patterns of genetic maintaining linkage-mapping populations is time-consuming and variation in over 1,000 samples of the domesticated grape, Vitis expensive.
    [Show full text]
  • 14 May 2021 Aperto
    AperTO - Archivio Istituzionale Open Access dell'Università di Torino Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyaninsin the Skin of 34 Vitis vinifera Genotypes This is the author's manuscript Original Citation: Availability: This version is available http://hdl.handle.net/2318/103195 since 2020-04-01T16:03:11Z Published version: DOI:10.1021/jf2045608 Terms of use: Open Access Anyone can freely access the full text of works made available as "Open Access". Works made available under a Creative Commons license can be used according to the terms and conditions of said license. Use of all other works requires consent of the right holder (author or publisher) if not exempted from copyright protection by the applicable law. (Article begins on next page) 24 September 2021 1 2 3 4 5 This is an author version of the contribution published on: 6 Questa è la versione dell’autore dell’opera: 7 Journal of Agriculture and Food Chemistry, 60, 4931-4945, 2012 8 DOI: 10.1021/jf2045608 9 10 The definitive version is available at: 11 La versione definitiva è disponibile alla URL: 12 http://pubs.acs.org/doi/abs/10.1021/jf2045608 13 14 15 16 17 18 19 20 21 1 22 Profiling of Hydroxycinnamoyl Tartrates and of Acylated Anthocyanins in the Skin of 34 Vitis 23 vinifera Genotypes. 24 25 ALESSANDRA FERRANDINO,ǂ ANDREA CARRA,ǂ LUCA ROLLE ,‡ ANNA SCHNEIDER,§ 26 AND ANDREA SCHUBERT ǂ 27 ǂ Dipartimento Colture Arboree, Università di Torino, Via L. da Vinci 44, 10095 Grugliasco (TO), 28 Italy 29 ‡ DIVAPRA, Università di Torino, via L.
    [Show full text]
  • Grape Varieties for Indiana HO-221-W Purdue Extension 2
    PURDUE EXTENSION PURDUE EXTENSION HO-221-W Grape Varieties for Indiana Bruce Bordelon Matching the variety’s characteristics to the site climate Purdue Horticulture and Landscape Architecture is critical for successful grape production.Varieties differ www.hort.purdue.edu significantly in their cold hardiness, ripening dates, All photos by Bruce Bordelon and Steve Somermeyer tolerance to diseases, and so on, so some are better suited to certain sites than others. The most important considerations in variety selection are: Selecting an appropriate grape variety is a major factor for successful production in Indiana and all parts of • Matching the variety’s cold hardiness to the site’s the Midwest. There are literally thousands of grape expected minimum winter temperatures varieties available. Realistically, however, there are only • Matching the variety’s ripening season with the site’s a few dozen that are grown to any extent worldwide, and length of growing season and heat unit accumulation fewer than 20 make up the bulk of world production. Consistent production of high quality grapes requires The minimum temperature expected for an area properly matching the variety to the climate of the often dictates variety selection. In Indiana, midwinter vineyard site. minimum temperatures range from 0 to -5°F in the southwest corner, to -15 to -20°F in the northwest This publication identifies these climactic factors, and and north central regions.Very hardy varieties can then examines wine grape varieties and table grape withstand temperatures as cold as -15°F with little injury, varieties. Tables 1, 2, and 3 provide the varieties best while tender varieties will suffer significant injury at adapted for Indiana, their relative cold hardiness and temperatures slightly below zero.
    [Show full text]
  • Empirical Evidence of Factors Affecting Fine Wine Prices Using Hedonic Price Model
    Empirical Evidence of Factors Affecting Fine Wine Prices Using Hedonic Price Model The Case of Spain, France and Italy by Carlos Cousido Cores ________________________ A Thesis Submitted to the Faculty of the DEPARTMENT OF AGRICULTURAL AND RESOURCE ECONOMICS In Partial Fulfillment of the Requirements For the Degree of MASTER OF SCIENCE In the Graduate College The University of Arizona 2017 3 ACKNOWLEDGEMENTS I would like to express my gratitude to my advisor Dr. Gary Thompson for his guidance in my thesis. Besides my advisor, I would like to thank the rest of my thesis committee: Dr. Paul Wilson and Dr. Satheesh Aradhyula for their insightful comments. Also, I am very grateful for my mother, brother and father, always loving, supporting and encouraging me through every step of my life. I am very thankful for my grandmother and grandfather; their unconditional love will always be with me. Finally, I cannot forget Tara, her motivation, knowledge and love guide me in my life. 4 Table of Contents List of Figures ............................................................................................................................... 8 List of Tables ................................................................................................................................. 9 Abstract ....................................................................................................................................... 10 1 Introduction ........................................................................................................................
    [Show full text]
  • Chapter 8. Grape and Wine Production in California
    Grape and Wine Production in California Chapter 8. Grape and Wine Production in California Julian M. Alston, James T. Lapsley, and Olena Sambucci Abstract Authors' Bios Grapes were California's most valuable crop in 2016. Julian Alston is a distinguished professor in the Grapes are grown throughout the state for wine production Department of Agricultural and Resource Economics, and, in the San Joaquin Valley, for raisins, fresh table the director of the Robert Mondavi Institute Center for grapes, grape-juice concentrate, and distillate. This chapter Wine Economics at the University of California, Davis, outlines the broader grape growing industry as a whole and a member of the Giannini Foundation of Agricultural to provide context for a more detailed discussion of Economics. He can be contacted by email at julian@primal. wine grapes and wine. We discuss the spatial variation ucdavis.edu. Jim Lapsley is an academic researcher at the in grape yields and prices within today’s California UC Agricultural Issues Center, and an adjunct associate wine grape industry and the evolving varietal mix; professor in the Department of Viticulture and Enology, the economic structure of the grape-growing and wine University of California, Davis, and emeritus chair of the producing industry; and shifting patterns of production, Department of Science, Agriculture, and Natural Resources consumption, and trade in wine. We interpret these for UC Davis Extension. He can be reached by email at patterns in the context of recent changes in the global wine [email protected]. Olena Sambucci is a postdoctoral market and the longer economic and policy history of scholar in the Department of Agricultural and Resource grape and wine production in California.
    [Show full text]
  • "The Grape Variety Collection"
    "The Grape Variety Collection" Winemakers – Nurserymen Discover 32 grape varieties, from here and elsewhere on one and the same plot Anatomy of a vine leaf Lamina (or leaf blade) leaf margin teeth midrib or primary vein lobe sinus petiole Photo credit : Pierre GALET Definitions Lamina: main, flat, enlarged part of the leaf extending from the petiole; the main site of photosynthesis, respiration,and transpiration. Lobe: Shallow rounded division of the leaf blade or lamina. Petiole: narrow part of the leaf joining the lamina to the stem. Sinus: Gap between two lobes of a leaf. Vein: Protruding line made of fibres formed from conducting tissue, through which the sap is transported. Teeth: serrations at margins of leaf Main wine grape varieties t Clairette Mourvèdre s a E - Grenache blanc Syrah h t u o Muscat Petits Grains Cinsault S Viognier Grenache Roussanne t s Sauvignon Cabernet Franc e W - Semillon Cabernet Sauvignon h t u Merlot o S Tannat y Chardonnay Pinot d n u g r u B e Gewurtraminer A Marselan g c R n i a N s d I l Riesling e A m e r o Maturation: r B f late average early very early Cabernet Sauvignon Cabernet-Sauvignon is a black grape variety of Bordeaux origin. It is a cross between Cabernet Franc and Sauvignon Blanc. Nowadays it is widespread in most of the world's vineyards: China, Chile, United States, Australia, Spain, Argentina, Italy and South Africa. It is, in fact, the second most planted grape variety in the world. Its international success is partly due to the fame of the grand cru Bordeaux wines, where it is often blended with Merlot and Cabernet Franc.
    [Show full text]
  • 2021 Grape Catalog
    2021 Grape Catalog *All Selections Subject to Availability Candy Heart Description A seedless red grape variety with a rich flavor and limited season. Flavor carries raspberry undertones with a candied dimension. Very sweet and carries a satisfying, crisp texture. A v a i l a b l e July – September Candy Snap Description Small, Dark Red Grapes that have a fruity flavor with hints of strawberry. They are sweet but have some tartness. Have a satisfying snap when bitten. Seedless available dependent on availability. A v a i l a b l e July – Mid August Champagne Description Pea-sized Red Grape variety, that grow in tight clusters. Seedless with a thin skin and translucent green flesh. Have a crisp texture and sweet taste with a hint of tartness. A v a i l a b l e June – September *Organic available July – August Gum Drop Description Small to medium sized seedless Red Grape variety. Has a sweet flavor with very little tartness overtones of gummy bears. Very juicy and incredibly sweet, best eaten straight out of hand. A v a i l a b l e Mid July – Late October Gummy Berry Description Medium to large sized seedless Red Grape variety with a flavor and texture reminiscent of a strawberry gummy bear. High Vitamin C and water content. A v a i l a b l e May – June *Organic available May – June Holiday Description Extra-large Red Grape variety with a robust flavor and extreme juiciness. They have a bright red flesh and light green, almost translucent, interior.
    [Show full text]
  • Aglianico from Wikipedia, the Free Encyclopedia
    Aglianico From Wikipedia, the free encyclopedia Aglianico (pronounced [aʎˈʎaːniko], roughly "ahl-YAH-nee- koe") is a black grape grown in the Basilicata and Campania Aglianico regions of Italy. The vine originated in Greece and was Grape (Vitis) brought to the south of Italy by Greek settlers. The name may be a corruption of vitis hellenica, Latin for "Greek vine."[1] Another etymology posits a corruption of Apulianicum, the Latin name for the whole of southern Italy in the time of ancient Rome. During this period, it was the principal grape of the famous Falernian wine, the Roman equivalent of a first-growth wine today. Contents Aglianico from Taurasi prior to veraison Color of Black 1 History berry skin 2 Relationship to other grapes Also called Gnanico, Agliatica, Ellenico, 3 Wine regions Ellanico and Uva Nera 3.1 Other regions Origin Greece 4 Viticulture Notable Taurasi, Aglianico del Vulture 5 Wine styles wines 6 Synonyms Hazards Peronospera 7 References History The vine is believed to have first been cultivated in Greece by the Phoceans from an ancestral vine that ampelographers have not yet identified. From Greece it was brought to Italy by settlers to Cumae near modern-day Pozzuoli, and from there spread to various points in the regions of Campania and Basilicata. While still grown in Italy, the original Greek plantings seem to have disappeared.[2] In ancient Rome, the grape was the principal component of the world's earliest first-growth wine, Falernian.[1] Ruins from the Greek Along with a white grape known as Greco (today grown as Greco di Tufo), the grape settlement of Cumae.
    [Show full text]
  • California Grape Acreage Report, 2019 Summary California Department of Food and Agriculture
    California Grape Acreage Report, 2019 Summary California Department of Food and Agriculture Cooperating with the USDA, National Agricultural Statistics Service, Pacific Regional Office Pacific Regional Office · P.O. Box 1258 · Sacramento, CA 95812 · (916) 738-6600 · (855) 270-2722 Fax · www.nass.usda.gov/ca Released: April 21, 2020 RESULTS This report consists of two parts: California’s 2019 grape acreage totaled 918,000 acres. Of the total grape acreage, 860,000 were bearing while 58,000 were Estimated grape acreage -- bearing, non-bearing, and non-bearing. The wine-type grape acreage is estimated at total. 635,000 acres. Of the total acres, 590,000 were bearing and 45,000 were non-bearing. Table-type grape acreage totaled Detailed data by variety, and year planted -- as 130,000 acres with 121,000 bearing and 9,000 non-bearing. voluntarily reported by grape growers and maintained Acreage of raisin-type grapes totaled 153,000 acres, of which in our list of grape vineyards. 149,000 were bearing and 4,000 were non-bearing. With perfect information, the estimated grape acreage and the The leading wine-type varieties continued to be Chardonnay detailed data would be the same. However, this will never be and Cabernet Sauvignon. Flame Seedless was the leading the case for the following reasons: table-type grape variety. Thompson Seedless continued to be the leading raisin-type variety and was utilized for raisins, fresh A voluntary survey of approximately 8,900 grape market, concentrate, and wine. growers is unlikely to attain 100 percent completeness. ESTIMATED GRAPE ACREAGE 1/ It is difficult to detect growers who are planting grapes Percent for the first time.
    [Show full text]
  • Production and Consumption of Wine in Japan
    Production and Consumption of Wine in Japan Session 8 AIDV Conference 2011 October 2011 TAKAHASHI Teiji Tokyo University Japan History of wine making in Japan Meiji Government encouraged the wine production as a part of the Industry development policy In 1874 Mita breeding station was established. introduced vines from Europe and the USA , distributed them to many regions in Japan . In 1884 infected by phylloxera Meanwhile, the wine was not consumed. Many wineries stopped their business Placing sweetened wine on the market and the expansion of its consumption During the war, the tartaric acid was needed for radiodetector. The wine making survived. Start of consumption of real wine in late 1960’s Due to the higher standard of living and the change of dietary pattern, the consumption of real wine started in Japan, Triggered by Tokyo Olympic Games of 1964 and by Osaka International Exhibition of 1970. Evolution of wine supply and consumption in Japan KHL 1979 1989 1994 2004 2007 2008 Domestically 360 700 640 800 810 830 Produced wine Imported wine 120 670 820 1,610 1,570 1,630 Total supply 480 1,370 1,480 2,410 2,380 2,460 Consumption/ 6 15 15 23 23 24 adult (HL/year) Wine production and consumption in Japan 2008 Volume of wine Type of Share Producers wine Domestically Wine produced by High Large and produced wine % Japanese grapes quality wine 10.1 small 250 KHL wineries (150 KHL produced by grapes grown by farmers) Domestically Wine produced of imported Ordinary 23.6 Mainly produced wine wine materials large 580 KHL wineries Imported 1,630 KHL High quality 66.3 Large and and ordinary small wine wine importers Total 2,460 KHL 100.
    [Show full text]
  • California Grape Acreage Report, 2020 Summary California Department of Food and Agriculture
    California Grape Acreage Report, 2020 Summary California Department of Food and Agriculture Cooperating with the USDA, National Agricultural Statistics Service, Pacific Regional Office Pacific Regional Office · P.O. Box 1258 · Sacramento, CA 95812 · (916) 738-6600 · (855) 270-2722 Fax · www.nass.usda.gov/ca Released: April 20, 2021 RESULTS This report consists of two parts: California’s 2020 grape acreage totaled 895,000 acres. Of the total grape acreage, 844,000 were bearing while 51,000 were ➢ Estimated grape acreage -- bearing, non-bearing, and non-bearing. The wine-type grape acreage is estimated at total. 620,000 acres. Of the total acres, 580,000 were bearing and 40,000 were non-bearing. Table-type grape acreage totaled ➢ Detailed data by variety, and year planted -- as 130,000 acres with 122,000 bearing and 8,000 non-bearing. voluntarily reported by grape growers and maintained Acreage of raisin-type grapes totaled 145,000 acres, of which in our list of grape vineyards. 142,000 were bearing and 3,000 were non-bearing. With perfect information, the estimated grape acreage and the The leading wine-type varieties continued to be Chardonnay detailed data would be the same. However, this will never be the and Cabernet Sauvignon. Flame Seedless was the leading case for the following reasons: table-type grape variety. Thompson Seedless continued to be the leading raisin-type variety and was utilized for raisins, fresh ➢ A voluntary survey of approximately 8,900 grape market, concentrate, and wine. growers is unlikely to attain 100 percent completeness. ESTIMATED GRAPE ACREAGE 1 ➢ It is difficult to detect growers who are planting grapes for the first time.
    [Show full text]