Republic of the Philippines

Nueva Vizcaya State University

Bambang Campus
Bambang, Nueva Vizcaya
College of Industrial Technology
Hotel and Restaurant Management Department

HEALTH BENEFITS AND PRODUCTION OF NATIVE RICE WINE (TAPUY)

A Research presented to the faculty of College of Arts and Sciences

Nueva Vizcaya State University
Bambang, Nueva Vizcaya

In Partial Fulfilment
of the Course Requirement in
Cultural Anthropology (T54 SocSci3)
Under
Mrs. Alicia Domincel Sapao

Jessica Mei C. Lucena

Yvette Kristine M. Manuel
Perla H. Mercurio

May 27, 2019

 Table of Contents

Chapter 1. THE PROBLEM AND ITS BACKGROUND

Introduction

Conceptual Framework

Statement of the Problem

Significance of the Study

Scope and Limitations

Definition of Terms

Chapter 2. REVIEW OF RELATED LITERATURE

Related Literature

Related Studies

Chapter 3. RESEARCH METHODOLOGY

Research Design

Population and Locale of the Study

Research Environment

Data Gathering Tools

Data Gathering Procedures

Statistical Treatment of Data

Chapter 1. THE PROBLEM AND ITS BACKGROUND
INTRODUCTION
The Tapuy is an improved version of the Indigenous alcoholic beverage from the northern

part Of the Philippines. It is steadily gaining popularity among local and international wine

connoisseurs. One problem remains however: an objectionable patis taste and odor after long-term

storage. Presumably by-products of protein fermentation, we Sought to determine the array of

proteins present in the Tapuy with the end goal of eliminating the observed objectionable taste and

odor.

The tapuy rice wine is considered as the ceremonial wine served during special occasions

such as weddings and large celebrations like a bountiful harvest festival. Since the natives can

produce tapuy rice wine inside their homes, the local wine is also imbibed by the locals on a daily

basis.Tapuy is a Filipino rice wine originated in Batad ,a place in the Banaue Rice Terraces, Ifugao,

Philippines. This native wine from fermented rice is also produced in the Cordillera Province;

particularly in Apayao, Benguet, Kalinga, and Mountain Province. Other names for tapuy in these

parts are: tapey or bayah . The native brew is prepared locally and produced from fermented rice.

There are 2 main ingredients: glutinous rice and bubod (starter culture).

The tapuy rice wine is considered as the ceremonial wine served during special occasions

(such as weddings) and large celebrations like a bountiful harvest festival. Since the natives can

produce tapuy rice wine inside their homes, the local wine is also imbibed by the locals on a daily

basis.Tapuy is a Filipino rice wine originated in Batad (a place in the Banaue Rice Terraces),

Ifugao, Philippines. This native wine from fermented rice is also produced in the Cordillera

Province; particularly in Apayao, Benguet, Kalinga, and Mountain Province. Other names for

tapuy in these parts are: tapey or bayah . The native brew is prepared locally and produced from

fermented rice. There are 2 main ingredients: glutinous rice and bubod (starter culture).
CONCEPTUAL FRAMEWORK

Input Process Output

Information of the Product Rice Wine Making Process PYJ’s Special Tapuy
Bottles Cooking Marketing Flyers
Printed Stickers Fermentation Facebook Page
Graphic Designs Pasteurization Free Taste
Sealing Materials Filtration
Aging
Pasteurization
Storage
Development Tools
Microsoft Word and Publisher
Internet
Data Gathering
Product Research

Figure 1.0: CONCEPTUAL FRAMEWORK

The Figure 1.0: Conceptual Framework shows the process of how to make a Tapuy. Our

concept is to produce a marketing strategy to show the other Filipinos that organic wines are

healthier than the other. This will also encouraging the Filipinos to patronize our own way of

culture.

STATEMENT OF THE PROBLEM

The research aims to find out if delicious and healthy jam made from Yacon will be accepted by
the students and employees of Saint Mary’s University. Since it has a very unique jam flavor, nutritional
content, and it adds a new, unique exciting taste. This research will try to answer the following questions:

1. What are the respondent’s profile according to their:

• Age

• Gender

• Employment status

• Department

2. Are the qualities of Yacon jam acceptable in terms of:

• Taste

• Aroma

• Color

• Texture

• Appearance

3. What are the comments/remarks of the respondents about the product?

SIGNIFICANCE OF THE STUDY

TAPUY fermentation of steamed rice with yeast and water. Although rice wine has been

introduced to many other countries through trade and globalization, research into its characteristics and

health benefits is still predominantly conducted in the regions of its origin. Moreover, the results are not

often published in international journals, which can make accurate knowledge about rice wine and its

effects on the body less accessible. We know about rice wine health benefits, as well as some of the

negative effects rice wine has for those who partake.

When compared to traditional wine (made from grapes or other fruits), as well as beer, wine made

from rice contains more alcohol. Its alcohol content can be in the range of 18% to 25%. In comparison,

regular wine usually contains 10% to 20% alcohol, where beer ranges 4% to 8% alcohol. Therefore, it is

natural to assume that drinking too much of this wine — or any other alcoholic beverage for that matter

— might not be beneficial for the body. Moreover, because of rice wine’s higher alcohol content, the

familiar side effects of alcohol — such as nausea, blurry vision, lost balance, lost muscle control and a

hangover — might be felt earlier than consuming a similar portion of drink with less alcohol content.

It is also beneficial to those native Filipinos who produces tapuy. This study is for them to have a

wide market to sell their very own product called TAPUY.

DEFINITION OF TERMS

TAPUY- also spelled as tapuey or tapey, is a rice wine produce in the Philippines. It is a traditional

beverage originated from Banaue and the Moutain Province, where it is used for important occasions such

as weddings, rice harvesting ceremonies, fiesta and cultural fairs.

FERMENTATION- the chemical breakdown of a substance by bacteria, yeasts, or other microorganism,

typically involving a effervescence and the giving off of heat.

WINE- an alcoholic drink made from fermented grape juice.

NATIVE- a person born in a specified place or associated with a place by birth, whether subsequently

resident there or not.

CHAPTER 2. REVIEW OF RELATED LITERATURE

Coronel et al. (1981) reported factors affecting the production of rice wine using an isolate of

Aspergillus oryzae. From 40 mold isolates A. oryzae was selected for hydrolysis and they reported the

optimum factors for rice wine fermentation. Zhang (1982) used pure culture of Aspergillus oryzae for

saccharification of rice in preparation of Fangshaojiu (Rice wine).

Hansen (1983) treated finely ground rice from broken milled grains with a-amylase from A. oryzae

to produce a rice flour with 25 per cent protein compared to 8 per cent in starting material, a total sugar

content of 37 per cent mainly dextrins. Optimal conditions for saccharification reported by Lee et al. (1984)

were pectin depolymerase, pH 4.5, 450C for 2 hours, a-amylase, pH 6.0, 600C, 1 hour; and glucoamylase,

pH 3.5, 600C, 1 hour. Degrees of saccharification were 82, 90.5 and 84.5 per cent for uncooked tapioca,

rice and sweet potato respectively. They also noticed efficient saccharification by treatment with 5 per cent

sulphuric acid at 600C for 12 hours.

Chen and Chang (1984) obtained glucose yield of 90.8±3.6% based on starch under the optimum

conditions: a-amylase, 10.12%, rice flour – 20%, temperature, 960C, time, 90 minutes and the final high

fructose syrup contained 50 per cent glucose, 42 per cent fructose and 3 per cent maltose. Primary

hydrolysis of rice flour with novo bacterial amylase gave 94.6 per cent yield and dextrose equivalent of

27.8; secondary hydrolysis with novo glucoamylase gave 87.5 per cent yield, dextrose equivalent 95.3 and

syrup had brix of 190 (Benvides et al.,1985).

Aporn and Apiradee (1986) observed that Aspergillus CT 11 and Rhizopus sp. NP4 were the strains

showing high enzyme production among 59 isolates of molds tested for saccharification of uncooked

cassava starch at pH 5.5, inoculum level of 1 × 107 spores/ml at 350C on a solid media. The production of

ethanol from starch by co-immobilized mixed culture system of aerobic and anaerobic microorganism in

Ca-alginate gel beads was investigated by

Tanaka et al. (1986). The mold Aspergillus awamori was used as aerobic amylolytic microorganism

and an anaerobic bacterium, Zymomonas mobilis as an ethanol producer.

 Brooks and Griffin (1987) obtained maximum reducing sugar concentrations for both long and

short grain varieties of rice at 700C, while liquefied starch yields were highest at 80-900C and 900C for the

short and long grain, respectively. Saccharification efficiencies of 90.13 to 90.20 per cent were observed

after 24 to 48 hrs of batch fermentation at 10 per centinoculum level by Bugarin et al. (1987) when

amylolytic mold Aspergillus awamori NRRL 3112 was used.

Kahlon and Chaudhary (1988) compared the rate of hydrolysis of water hyacinth with acid (H2SO4

at 15 lb and 15 mins) and enzyme (cellulase) and obtianed maximum hydrolysis of 25.13 per cent with

enzyme. Glucoamylase from Aspergillus terreus 4 showed strong capacity for digesting raw starches (62

per cent of a 4 per cent wheat starch suspension in 10 minutes and 100 per cent of this starch precooked for

20 minutes) and was considered promising for the first stage of industrial starch saccharification (Ghosh et

al., 1991). Dettori et al. (1992) tested 88 amylolytic Bacillus strains belonging to 18 species for their ability

to hydrolyze starch granules from wheat and maize and reported that Bacillus stearothermophilus was

efficient at 400C.

Fox and Robyt (1992) reported about the modification of starch granules by hydrolysis with

hydrochloric acid at 0.36 per cent and 6 per cent concentration at 250C temperature. The average degree of

polymerization dropped rapidly for starch treated with 0.36 per cent acid and reached a limiting value within

24 hrs and for the treatment with 6 percent acid. The limiting value reached between 30 and 75 hours

respectively. Rice wine brewing with sprouting rice, sprouting rice infected with Aspergillus oryzae and

rice koji was studied by Teramoto et al. (1993). Corn cob hemicellulose was pretreated with hydrochloric

acid (2%), hydrolysis at 100°C for 2 hr after it was subjected to ammonia treatment. The original lignin

content of corn cob was reduced from 0.08 g/g to 0.01 g /g after ammonia treatment (Cao et al., 1996).

Conversion of cornstarch to glucose was almost 100 per cent, rice starch 79.27 percent and soluble

starch only 36.92 per cent, when combination of a-amylase and glucoamylase, was used (Karakatsanis et

al., 1997). Simultaneous action of a-amylase and glucoamylase after 24 hours reaction at 400C showed

glucose production as follows: 96 percent – cornstarch, 93.2 per cent – rice starch, 95.3 per cent – barley

starch, 59.8 per cent –wheat starch, 48.3 per cent potato starch (Karakatsanis and Kyriakidis, 1998)

Arasaratnam et al. (1998) hydrolyzed starch in corn flour by synergistic action of alpha-amylase

(Termamyl 60 L) and glucoamylase (Spirit amylase) at 70°C and obtained 76 per cent hydrolysis at 16 per

cent suspension of corn flour. Glucose syrups were obtained from wheat starch using enzyme preparations:

Bacterial a-amylase, Spenzyme GA 300W.

 Keating et al. (1998) reported that a-amylase of Bacillus coagulans was a saccharifying a-amylase

which hydrolyzes the disaccharide maltose and maximum starch saccharification occurs at pH 6.0. Acid

hydrolysis of starch from eight rice varieties of differing amylose content and gelatinization temperature in

1M hydrochloric acid at 500C and 35 percent solids for 78 hours was reported by Escalante (1999). Lee et

al. (2000) achieved 82 percent hydrolysis of cellulose and near total deploymerization of xylose to yield a

solution of 4per cent sugar by pretreatment of cellulosic biomass with 0.8 per cent sulphuric acid. Pretreated

peanut shells with 1 per cent sulphuric acid at 103.5 k Pa for 2 hours which resulted in extraction of xylose

(50 g l-1), glucose (3.5 g l-1), galactose (5 g l-1), mannose (1 g l-1) and arabinose (7 g l-1) (Chandrakant

and Bisaria, 2000). Diluted acid (70.77%) at the ratio of 1.25:1 was introduced as pretreatment agent to

remove the hemicellulose content of biomass before decrystallization and hydrolysis of the cellulose

fraction (Jacobus and Wyk, 2001). Shiva et al. (2001) compared acid hydrolysis (HCl) and enzyme

(amylase andamyloglucosidase) pretreatment methods for starchy substrates and recorded maximum

extraction of sugar (0.38 g/g of sample) by enzyme hydrolysis as compared to acid hydrolysis.

Starch is the major storage product of many economically important crops like wheat, rice,maize,

tapioca and potato and in past decades, we have seen a shift from the acid hydrolysis of starch to the use of

starch converting enzymes in the production of maltodextrin, modified starches or glucose and fructose

syrups. Currently, these enzymes comprise about 30 percent of world’s enzyme production (Maarel et al.,

2002).

Alcohol production from starch by mixed cultures of Aspergillus awamori and immobilized

Saccharomyces cerevisiae at different agitation speeds was reported by Farid etal. (2002). Slominska et al.

(2003) studied the application of Termamyl 120 L (0.1%) and Dextrozyme E (0.1%) for hydrolysis and

indicated that raw potato starch gives hydrolysate with lower only by 9 dextrose equivalent than hydrolysate

obtained by traditional two step hydrolysis of gelatinized starch. Satyanarayana et al. (2004) reported that

glucoamylase was optimally active at pH 7.0 and 600C, amylopullalanase and alpha amylase exhibited

optima at pH 7.0 and 1000C and saccarified starch efficiently.

CHAPTER 3. RESEARCH METHODOLOGY

Glutinous Rice Best for Producing Tapuy:

The best rice variety for producing tapuy is the waxy or glutinous rice. The round and short grains

of glutinous rice is ideal for rice wine making.

The next important ingredient is the starter culture, locally known as ‘bubod’. It is produced in

Quezon, Ifugao, and Benguet. ‘Bubod’ is made from rice flour, ginger extract, and old ‘bubod’, which is

also referred to as starter culture. It contains microorganisms that convert the starch to sugar; and then the

sugar to alcohol. These chemical processes are called saccharification and fermentation, respectively.

In the traditional method of rice wine production often used by the natives, the glutinous rice is

cooked and set aside for about 3 days while inside a closed vessel to get through an aerobic fermentation.

After 2 to 3 days, the cooked rice will be transferred to a jar made of clay and usually left behind to ferment

for about a week. Studies show that 2-week fermentation period for rice is best. The PhilRice Tapuy is

fermented for about 2 months.

Red rice wine is made from colored or pigmented rice; such as the black and the red rice variety.

The red color of the rice is caused by anthocyanins, which are known good antioxidants. The anthocyanins

found in red rice wine are similar to red wines made from grapes and blueberries. Antioxidants help protect

the body cells from toxins that cause cancer and other cardiovascular diseases.

PhilRice had tested four colored rice varieties cultivated in the Cordillera and Palawan provinces

as ingredients for the red rice wine production in the Philippines

Main Ingredients for Tapuy Rice Wine

The main ingredients for tapuy rice wine are the glutinous rice (colored or white) and starter culture

(locally called ‘bubod’). About 10 grams of bubod is needed for 1 kilogram of rice.

Steps in making Tapuy :

Step 1:

The traditional process of tapuy rice wine making usually starts with separating the chaffs from the rice

grains.

Step 2:
The milling of rice is normally done through pounding the rice using large mortar and pestle.

Step 3:

The broken rice hull is separated from rice grains through winnowing. Placed in a shallow bamboo tray,

rice is repeatedly thrown upwards to sift and blow away the light-weight hull. This is done carefully and by

someone with a steady grip. The wind should be blowing away to protect the eyes.

Step 4:

The rice is roasted to take out the aroma and get the desired color for the wine.

Step 5:

The roasted rice is washed and steeped overnight. It is washed again and drained well before adding water

for cooking or steaming. For every 1 cup of rice, 1 and 1/2 cup of water is added. Boil over medium-high

heat; then simmer over low heat to cook without burning.

According to a study about tapuy, the red and waxy rice variety is preferred. To optimize the growth of

microorganisms in the bubod, rice and water ratio should be 1:3 (1 cup rice to 3 cups of water). The cooking

or steaming process should be extended from 45 to 60 minutes.

Step 6:

The cooked rice needs cooling down. Spread the rice on a dry and clean shallow tray or dish.

Step 7:

While cooling the cooked rice, crush the bubod or starter culture with a fork. The bubod can also be

pulverized using mortar and pestle until it reaches powder form. Sift the crushed bubod through a strainer.

Step 8:

Sprinkle the powdered bubod all over the surface of cooked rice

Step 9:

Mix the cooked rice and bubod powder thoroughly.

Step 10:

Pour rice and bubod mixture into a plastic bag inside a container with cover. Or, wrap the mixture in the

wilted banana leaf and place inside a pot with lid. The idea is to keep the air humid during fermentation.
Step 11:

Cover or seal the rice and bubod mixture and set aside in a cool, dry, and dark place to ferment for 2 to 3

days. The freshly brewed wine from rice can be served right after harvest. This is the stage when tapuy rice

wine tastes sweet (or moderately sweet) but with biting alcohol flavor.

For special occasions like a dinner party, serving rice wine stored for at least 1 month is recommended.

When stored longer, the taste of tapuy rice wine would be full-bodied and got a certain strength and flavor

that lingers in the mouth.

If a higher alcohol content is desired, lengthen the storage time from 6 months to up to 1 year. The aged

tapuy rice wine could taste - and kick - like brandy.

Serve tapuy rice wine warm or cold. Pour it in a simple cup or a fancy goblet. Tapuy is also used to mix

cocktail drinks.

As an exotic culinary ingredient, tapuy gives authentic taste to foods when added while cooking or

marinating.