Bignay Wine
How to Make Bignay Wine
Jron January 29, 2012 Food Business No comments
Bignay (Antidesma bunius (L.) Spreng) is native to Philippines that grows on the mountains and loves tropical climate. Each bunch of single fruits contains about 30-40 pieces , thin-skinned, spherical to ovoid, and dark red when ripe. The fruits are harvested during the months of June to September. Bignay fruit is rich in antioxidants.
Bignay wine has deep red color, aged in glass vat for at least 6 months. The wine has distinct fruity aroma and smooth flavor that provides consumers with a delightful experience.
Bignay Wine Processing
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Materials:
Bignay fruits
Sugar, refined
Wine yeast
Sodium metabisulfite
Cotton
Flasks
Funnel
Gallon jars
Tray/Basin
Strainer
Wire needle
Paddle
Graduated cylinder
Fermentation lock
Wine bottles
Cork/ Aluminum cap
Cap seal
Water bath
Waring blender pH meter
Hand Refractometer
Procedure:
Starter Preparation
Pasteurize 10% of the total volume of the “must” in boiling water for 30 minutes. Cool to 40-45oC. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate in the prepared “must”.
“Must” Preparation
Wash fully ripe fruits (1.0 kg) and drain. Macerate by hand or use a fruit pulper. Add appropriate volume of water (2.0 L) and adjust sugar content to 20oBrix (dry wine) or 25oBrix (sweet wine) by addition of refined sugar.
Treatment of the “Must”
Add 5ml of 10% sodium metabisulfite per gallon of “must” to destroy spoilage microorganisms. Cover the jar properly and stand for 16-18 hours at room temperature.
Fermentation
Add the starter and ferment for 4 days. Filter the “must” to separate the seeds and pulp. Transfer the liquid in clean fermentation jars and cover with fermentation lock. Continue anaerobic fermentation for 3 weeks.
Harvesting, Storing and Aging
Siphon the wine using tygon tubing. Care must be exercised not to make too much movement on the jar so as
Jron January 29, 2012 Food Business No comments
Bignay (Antidesma bunius (L.) Spreng) is native to Philippines that grows on the mountains and loves tropical climate. Each bunch of single fruits contains about 30-40 pieces , thin-skinned, spherical to ovoid, and dark red when ripe. The fruits are harvested during the months of June to September. Bignay fruit is rich in antioxidants.
Bignay wine has deep red color, aged in glass vat for at least 6 months. The wine has distinct fruity aroma and smooth flavor that provides consumers with a delightful experience.
Bignay Wine Processing
Sponsored Links
Materials:
Bignay fruits
Sugar, refined
Wine yeast
Sodium metabisulfite
Cotton
Flasks
Funnel
Gallon jars
Tray/Basin
Strainer
Wire needle
Paddle
Graduated cylinder
Fermentation lock
Wine bottles
Cork/ Aluminum cap
Cap seal
Water bath
Waring blender pH meter
Hand Refractometer
Procedure:
Starter Preparation
Pasteurize 10% of the total volume of the “must” in boiling water for 30 minutes. Cool to 40-45oC. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate in the prepared “must”.
“Must” Preparation
Wash fully ripe fruits (1.0 kg) and drain. Macerate by hand or use a fruit pulper. Add appropriate volume of water (2.0 L) and adjust sugar content to 20oBrix (dry wine) or 25oBrix (sweet wine) by addition of refined sugar.
Treatment of the “Must”
Add 5ml of 10% sodium metabisulfite per gallon of “must” to destroy spoilage microorganisms. Cover the jar properly and stand for 16-18 hours at room temperature.
Fermentation
Add the starter and ferment for 4 days. Filter the “must” to separate the seeds and pulp. Transfer the liquid in clean fermentation jars and cover with fermentation lock. Continue anaerobic fermentation for 3 weeks.
Harvesting, Storing and Aging
Siphon the wine using tygon tubing. Care must be exercised not to make too much movement on the jar so as