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Alcoholic drinks from Philippines
Bignay wine is a red fruit wine made from the berries of the bignay tree (Antidesma bunius). The berries are crushed and diluted with three parts water, then fermented on their skins and pulp for three days with wine yeast before the skins are removed. The wine is rich in anthocyanins and phenolics; it is traditionally aged in glass or plastic, and local wooden barrels have been tested.
| Ripe bignay berries, crushed1 part by weight | [ocampo2006] |
| Water3 parts by volume | The 1:3 (w/v) dilution was best for berries from three Laguna towns[ocampo2006] |
| Wine yeast (Saccharomyces cerevisiae var. ellipsoideus) | [ocampo2006] |
| Starter | defined-culture (Saccharomyces cerevisiae var. ellipsoideus) |
Total time across the recorded steps: 3.1 months
What changes: Bignay berries are crushed and mixed with three parts water
Output: must.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bignay wine is a red fruit wine made from the berries of the bignay tree (Antidesma bunius). The berries are crushed and diluted with three parts water, then fermented on their skins and pulp for three days with wine yeast before the skins are removed. The wine is rich in anthocyanins and phenolics; it is traditionally aged in glass or plastic, and local wooden barrels have been tested. Made in 4 steps over 3.1 months. The longest step, age in glass, plastic or wood, takes 3 months (Balagot K.W. et al. 2025). Saccharomyces cerevisiae var. ellipsoideus does most of the fermenting.
| Main step | 3 monthsReported[balagot2025] | Age in glass, plastic or wood |
|---|
Bignay wine is made from a berry diluted with three parts water and given only three days on its skins and pulp. Its anthocyanin content was higher than in three commercial red wines it was compared with.
Barrel-aged bignay wines in one study met the Philippine wine standard (PNS/FDA 30:2010).
Every number is labelled with how it is known. How this atlas is made
A 2006 thesis at the University of the Philippines Los Baños tested bignay from Los Baños, Santa Cruz and Pagsanjan and found the best dilution, skin-contact time and yeast strain.
