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

Abstract

The utility model highlights the utilization of purple yam, locally known as "ube", specifically the variety "Kinampay," which is a a uniquely aromatic variety endemic to the Province of Bohol, Philippines. This invention addresses the limited application of purple yam in the fermented beverage industry despite its abundance in the region. The process involves storing the purple yam for 20-30 days, inspecting, washing, sanitizing, cutting it into halves, steaming, cooling to room temperature, and blending with water, sugar, and pineapple juice. The mixture then undergoes primary fermentation between 48 to 72 hours under aerobic conditions, followed by secondary fermentation for 30 to 45 days under anaerobic conditions. After 30 to 45 days, the mixture is siphoned into new containers to separate the liquid and solid components. The said mixture was then allowed to aged for at least 3 more months and racking was done every month which is achieved by transferring the liquid components asceptically to a clean container. This innovation offers a novel approach to purple yam utilization, providing economic opportunities for local farmers by expanding market applications and promoting sustainable livelihoods.