A rice wine native to the Philippines has grabbed the attention of researchers looking into new, natural ways to slow ...

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to ...

The nitrogenous constituents of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of fermentation in the sugar, of which I have already spoken in other letters.

Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. Wine producers traditionally used their feet to soften and grind the grapes ...

Rice wine byproduct tapuy lees may offer anti-aging and antioxidant benefits, creating new opportunities for functional ...

First, a regular, still wine is made by fermenting the sugar in the grapes into alcohol. Then winemakers take this base wine ...

Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentation process ...

Could Philippine rice wine waste be the next anti-aging superfood? Discover the surprising health benefits of tapuy lees!

“Tapuy” rice wine starts out as a mixture of black and ... After a month, the solid residues from the fermentation process or “lees” (B) are filtered out and usually discarded.