Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or “tapuy” to produce a potential superfood rich in anti-aging compounds and antioxidants.
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“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 or “lees” (B) are filtered out and usually discarded. CREDIT: Bragais and Medina, 2025 |
