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Alcoholic drinks from Cordillera of northern Luzon, Philippines
Steamed glutinous rice is dusted with bubod, a powdered starter, and left in a jar. Moulds turn the starch to sugar and yeasts turn the sugar to alcohol in the same mash, giving a sweet, strong rice wine of about 14 % alcohol after two weeks. It is drunk at weddings, harvest rites and fiestas.
| Glutinous rice | Washed, cooked and cooled. In a laboratory trial, glutinous white rice gave 18.58 % alcohol against 9.13–10.26 % for the non-glutinous rice[delarosa2022] |
| Bubod starter, powdered1.0 % of the cooked rice weight | A starter of raw rice powder moulded into a cake or ball (FAO). Onuad roots (Bidens pilosa) and ginger extract also go into tapuy (Wikipedia)[bandonill2009][dizon2009][delarosa2022][fao1999][wp-tapuy] |
| Tap water | Gave the highest pH and alcohol in the PhilRice trials[bandonill2009] |
| Starter | bubod, a starter of raw rice powder moulded into a cake or ball and powdered before use |
Total time across the recorded steps: 44 days
What changes: Glutinous rice is cooked and spread to cool
Output: cooked glutinous rice.
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
Steamed glutinous rice is dusted with bubod, a powdered starter, and left in a jar. Moulds turn the starch to sugar and yeasts turn the sugar to alcohol in the same mash, giving a sweet, strong rice wine of about 14 % alcohol after two weeks. It is drunk at weddings, harvest rites and fiestas. Made in 7 steps over 44 days. The longest step, age, clarify and bottle, takes 30 days (Bandonill E.H 2009). Moulds Rhizopus oryzae, Mucor piriformis and Mucor racemosus, which turn rice starch into sugar and Yeasts Saccharomyces cerevisiae and Saccharomycopsis fibuligera do most of the fermenting.
| Main step | 30 daysReported[bandonill2009] | Age, clarify and bottle |
|---|---|---|
| Temperature | 25 °CMeasured[delarosa2022] | Pre-ferment the rice in a jar |
| Acidity | pH 3–3.7Reported[delarosa2022] | Ferment to wine |
Tapuy is a strong, sweet wine, not a thin rice beer like handia. The starter cake, bubod, carries the moulds and yeasts together, as Korean nuruk and Indonesian ragi do. FAO's 1999 survey grouped tapuy with cloudy rice beers under 8 % alcohol, but tapuy measured since runs about 8–20 %.
Traditional tapuy is often cloudy and sours fast. In PhilRice trials, bacteria still grew in wine pasteurised for 5, 10 or 20 minutes; 30 minutes stopped them.
Every number is labelled with how it is known. How this atlas is made
Tapuy is said to originate from Banaue and Mountain Province, where it is used at weddings, rice-harvest ceremonies, fiestas and cultural fairs (Wikipedia). PhilRice began regular commercial production after improving its quality and shelf life (Bandonill et al. 2009).
