Researcher basic information

• Ph.D（Agricultural Science）, University of Yamanashi, Mar. 2025

• https://researchmap.jp/genki-kainuma?lang=en

• https://jglobal.jst.go.jp/detail?JGLOBAL_ID=202501009290216885
• https://orcid.org/0009-0006-6146-2657

• 21022485

• https://orcid.org/0009-0006-6146-2657

• 202501009290216885

• Wine
• Barrel
• Toasting
• Sugars
• Food science

• Life Science, Food sciences

Research activity information

• Feb. 2026, The Japanese Society of Applied Glycoscience, Hokkaido Branch Encouragement Award
  樽材からワインに抽出される糖類に関する研究
  Genki KAINUMA, ※令和7年度日本応用糖質科学会北海道支部は、2/19に北海道大学 学術交流会館で開催された。, Japan society, Japan
• Nov. 2025, America Society for Enology & Viticulture Japan Chapter, Best paper award
  フレンチオーク樽材のトースティングによる糖類の変化と抽出挙動
  貝沼元気;望月彩乃;渡辺(斉藤)史恵;久本雅嗣;奥田徹;楠本倫久;Gilles de Revel, その他URL：https://www.ffpri.go.jp/hyoushou/2025/20251108kusumoto.html, Japan society, Japan
• Dec. 2023, American Society for Enology & Viticulture Japan Chapter, Best presentation award (Oral)
  ワイン用樽材から抽出される糖類に関する研究
  Japan society, Japan

• Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips
  Genki Kainuma; Ayano Mochizuki; Fumie Watanabe-Saito; Masashi Hisamoto; Norihisa Kusumoto; Gilles de Revel; Tohru Okuda
  Beverages, 10, 4, 118, 118, MDPI AG, 27 Nov. 2024, [Peer-reviewed]
  Scientific journal, By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed among the major sugars constituting the wood. The main components of wood polysaccharides—glucose, arabinose, galactose, and xylose—were analyzed, and the results showed that galactose had the highest extraction amounts at around 220 °C of toasting, xylose at around 240 °C, and glucose at around 280 °C. On the other hand, the extraction amounts decreased with longer toasting durations. These results suggest that wood polysaccharides undergo temperature-dependent depolymerization while simultaneously undergoing denaturation. In addition, these depolymerization reactions tended to shift towards lower temperatures with longer toasting durations. The results of this study elucidate the chemical changes that occur within the wood during the toasting of oak chips and highlight the importance of the relationship between toasting temperature and duration. Additionally, this study demonstrated that by using the sugars extracted from oak chips as indicators, it is possible to partially visualize the reactions that occur within oak chips during toasting.
• Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature
  Genki Kainuma; Ayano Mochizuki; Fumie Watanabe-Saito; Masashi Hisamoto; Gilles De Revel; Tohru Okuda
  OENO One, 58, 2, Universite de Bordeaux, 02 Apr. 2024, [Peer-reviewed]
  English, Scientific journal, In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly varied depending on the toasting temperature. Analysis of the composition of the extracted sugars revealed the presence of substantial amounts of xylose and glucose, with the composition showing significant differences based on the toasting temperature. Furthermore, it was elucidated that the extracted sugars included monosaccharides and oligo or polysaccharides. This research represents the first comprehensive analysis correlating the toasting temperature with the extraction of a substantial amount of sugars from toasted chips.

• ワイン樽材としての日本産ヤマザクラの香気特性解析
  森下璃穂; 貝沼元気; 楠本倫久; 森川卓哉; 久本雅嗣; 奥田徹; 渡辺(斉藤)史恵
  日本食品科学工学会 令和8年度関東支部大会, 07 Mar. 2026, Japanese, Poster presentation
  07 Mar. 2026 - 07 Mar. 2026
• 木材粉末及びチップ抽出液添加がモデルワイン中タンパク質量に及ぼす影響
  内田桜子; 貝沼元気; 渡辺(斉藤)史恵; 奥田徹; 久本雅嗣
  日本食品科学工学会 令和8年度関東支部大会, 07 Mar. 2026, Japanese, Poster presentation
  07 Mar. 2026 - 07 Mar. 2026
• シマグワ果実酒の品質向上を目的とした赤紫系果実酒のブレンド効果
  石川勇人; 岩山大介; 貝沼元気; 伊東昌章; 岩波俊介
  日本ブドウ・ワイン学会, 08 Nov. 2025, Poster presentation
  07 Nov. 2025 - 08 Nov. 2025
• 樹種ごとに特徴香を表す記述子の作成：ワイン樽への利用に向けて
  渡辺(斉藤)史恵 小宮山能史; 貝沼元気; 久本雅嗣; 奥田徹
  日本ブドウ・ワイン学会 2024札幌大会, 07 Dec. 2024, Japanese, Poster presentation
  07 Dec. 2024 - 08 Dec. 2024
• 国産木材のワイン樽への利用に向けた研究：非揮発性成分の観点から
  貝沼元気; 久本雅嗣; 奥田徹; 渡辺(斉藤)史恵
  日本ブドウ・ワイン学会 2024札幌大会, 07 Dec. 2024, Japanese, Poster presentation
  07 Dec. 2024 - 08 Dec. 2024
• 国産広葉樹からワインに抽出される糖類に関する研究
  貝沼元気; 渡辺(斉藤)史恵; 久本雅嗣; 奥田徹
  第74回日本木材学会大会（京都大会）, 13 Mar. 2024, Japanese, Oral presentation
  13 Mar. 2024 - 15 Mar. 2024
• ワイン用樽材から抽出される糖類に関する研究
  貝沼元気; 渡辺(斉藤)史恵; 久本雅嗣; 奥田徹
  日本ブドウ・ワイン学会 2023名古屋大会, 16 Dec. 2023, Japanese, Oral presentation
  16 Dec. 2023 - 17 Dec. 2023
• Extraction and Composition of Sugars from Oak Wood in Model Solution
  Genki KAINUMA; Tohru OKUDA; Fumie WATANABE-SAITO; Masashi HISAMOTO
  ASEV 74th National Conference (NAPA), 28 Jun. 2023, English, Poster presentation
  26 Jun. 2023 - 29 Jun. 2023
• ワイン用樽材からワインに抽出される糖類の解析
  貝沼元気; 渡辺(斉藤)史恵; 久本雅嗣; 奥田徹
  第73回日本木材学会大会（福岡大会）, 14 Mar. 2023, Japanese, Oral presentation
  14 Mar. 2023 - 16 Mar. 2023
• 樽材由来多糖類の抽出とその組成
  貝沼元気; 斉藤史恵; 久本雅嗣; 奥田徹
  日本ブドウ・ワイン学会 2021甲府大会, 03 Dec. 2021, Japanese, Oral presentation
  03 Dec. 2021 - 04 Dec. 2021
• 赤紫系果実を用いた果実酢製造条件における色調，および機能性成分の挙動
  貝沼元気; 岩山大介; 小島洋一郎; 岩波俊介
  日本食品工学会第19回（2018年度）年次大会, 11 Aug. 2018, Japanese, Poster presentation
  09 Aug. 2018 - 11 Aug. 2018
• 赤紫系果実を用いた果実酢製造工程における発酵条件の検討
  貝沼元気; 岩波俊介; 山口和美; 小島洋一郎; 岩山大介; 石川勇人
  日本食品工学会第18回（2017年度）年次大会, 09 Aug. 2017, Japanese, Poster presentation
  08 Aug. 2017 - 09 Aug. 2017

• Nov. 2025 - Present
  The Japanese Society of Applied Glycoscience
• Present
  日本木材学会
• Present
  日本ブドウ・ワイン学会
• Present
  日本食品工学会

• 国産材の樽を使って日本のお酒をおいしくする
  第63回 incu・be賞 奨励賞
  Apr. 2024 - Mar. 2025
  株式会社リバネス, Principal investigator