A PROCESS OF PRODUCING BUGNAY (Antidesma bunius) WINE

Abstract

The present utility model belongs to food processing, particularly to a process of producing bugnay (Antidesma bunius) wine comprising the steps of: selecting, harvesting, washing, pressing 8,000g of fruit, and pouring 8,000mL of water, 3,840g of sugar, acid blend, tannin, pectin enzyme, yeast nutrient, and potassium metabisulfite to adjust parameters to 24°Brix and pH 3.0, forming a must. Following a 24-hour stabilization, the must is inoculated with rehydrated wine yeast, prelude yeast, and traditional fermentation starters at 36.5°C. Primary fermentation is conducted in a stainless-steel bucket with an airlock and thermometer, followed by daily stirring until the pulp settles, then secondary fermentation, clarification, stabilization, and bottling in sanitized containers. This utility model provides a systematic process of producing bugnay wine that ensures consistent quality and stability. It also addresses challenges in fruit wine production, particularly high perishability and over-supply issues, while expanding opportunities for local farmers, entrepreneurs, and wineries.