COMPOSITION OF SEMI-DRY PURPLE YAM (Dioscorea alata L. var. Kinampay) WINE

Abstract

The present utility model discloses a composition for a semi-dry purple yam wine, specifically the variety "Kinampay", which is an endemic variety of purple yam from Bohol, Philippines. The utility model addresses the limited utilization of purple yam in the fermented beverage industry despite its abundance and distinct aroma. The composition comprises 24.97% by weight of purple yam, 49.94% by weight of distilled water, 22.47% by weight of sugar, 1.62% by weight of pineapple juice, and 1.00% by weight of yeast. This formulation is optimized to produce a semi-dry wine with distinct aroma and balanced acidity. The composition undergoes a controlled fermentation process, resulting in a semi-dry purple yam wine that highlights the unique flavor profile of purple yam "Kinampay," offering economic potential for local farmers and sustainable value addition to Bohol's agricultural products.