A COMPOSITION OF BUGNAY (Antidesma bunius) WINE

Abstract

The present utility model relates to the composition of bugnay (Antidesma bunius) wine comprising of: fresh bugnay fruit, granulated cane sugar, potable water, prelude yeast, “bubod,” tannin, pectin enzyme, yeast nutrient, acid blend, potassium metabisulfite, and potassium sorbate. This composition provides the basis for producing a stable and high-quality wine derived from bugnay fruit. This utility model establishes a formulation that ensures consistency in flavor, aroma, and preservation. This is to provide a technique for producing bugnay wine to mitigate problems in fruit wine production, particularly high perishability and over-supply issues. By transforming bugnay harvests into a value-added product, the model sustains the quality of bugnay wine while expanding opportunities for local farmers, entrepreneurs, and wineries. This innovation enhances resource utilization, supports rural livelihoods, and diversifies revenue streams through specialty wine production.