PhilRice develops red tapuy

PhilRice is now developing a new variant of its rice wine, locally known as tapuy, in response to current calls for healthier products in the market.

Researchers from the Rice Chemistry and Food Science (RCFS) Division of the Philippine Rice Research Institute are using local pigmented or colored varieties such as the unpolished purple rice grown in Palawan to produce a naturally reddish rice wine. 

According to them, the pigments responsible for the red color, called anthocyanins, are good antioxidants.  Antioxidants are known to protect cells from free radicals, which can cause cancer and cardiovascular diseases.

The anthocyanin content of the wine that can be produced from the variety is comparable with that of wines produced from blueberry and grapes, they added. The wine is also highly acceptable, according to laboratory sensory panelists.

Other varieties such as Ballatinao from Baguio City and NSIC Rc19 were also tested but had lower anthocyanin levels than that from purple rice.

The red tapuy is expected to come out in the market by 2008. Currently, the researchers are optimizing the process, characterizing the antioxidants in the wine, and evaluating its shelf life.

According to RCFS division head Evelyn Bandonill, the red tapuy would be the first "red wine" from PhilRice. — Rosaly Manaois