Product Development Research Laboratory At the Product Development Research Laboratory at Fujisawa in Kanagawa, we extract the potential of fruits such as grapes in areas such as deliciousness and health functions, and conduct research and development into wines that enhance the enjoyment of the customer's dinner table and products that contribute to healthy lifestyles.

Grape quality is influenced by the local climate. Mercian is developing manufacturing technologies designed to bring out the characteristic aroma and hidden flavor components of every variety. These technologies are utilized in products such as “Château Mercian Koshu Kiiroka” and “Château Mercian Koshu Gris de Gris,” as well as “Mercian every,” which is produced at the Fujisawa plant.

We also develop products designed to meet customer demand, such as wines made from grapes with a high content of components such as resveratrol and GABA and wines with an emphasis on flavor and no antioxidant additives.

The pairing of wine with food is known as mariage (marriage), and is an important element in the enjoyment of cuisine. Although wine is a drink that can be enjoyed in accompaniment with a range of food, there are some combinations that do not pair as well as others. For example, while certain wines and seafood dishes can taste fine on their own, an unpleasant “fishy” taste can sometimes occur when the two are mixed. This is believed to be caused by traces of iron in the wine from the production process, as well as differences in Western and Japanese cooking methods for seafood. Looking at the issue from these perspectives, we are working to offer specific mariage between food and wine based on scientific principles.

In the future we will continue to aim for research and development of ingredients and manufacturing technologies for the purpose of providing products that enable as many people as possible to develop an affinity for wine.