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This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine. GC-MS analyses of volatile chemicals revealed that shading reduced phenolic compounds and terpenoids, and added fatty acid ethyl esters which are also known to contribute to the flavor of Japanese sake. When the pairing of sashimi with wine was evaluated by individuals who regularly drink Japanese sake during meals, shade wine was more highly rated than wine made from normally-grown grapes.
Under the limited number of staff in small and medium-sized companies with little opportunity to learn project management, it is difficult for the staff to carry out projects in a systematic manner. New methods and tools for support are needed to prevent project failure in situations where project management knowledge and experience are scarce. Therefore, we have so far collected information on cases of failed projects for small and medium-sized company, and analyzed and categorized factors of failure. In this research, the factors of failure revealed from our previous research were regarded as risk factors, and risk analysis for failure avoidance was performed based on the risk assessment widely used in risk management.
