The Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD) has funded a new project that seeks to assess the safe use and determine the wine-property enhancing compounds present in wine aged in toasted wine barrels developed by the Forest Products Research and Development Institute of the Department of Science and Technology (DOST-FPRDI).
The PCAARRD announced that the new project is spearheaded by DOST-FPRDI Science Research Specialist Kim Wilmer M. Balagot and is set to determine the systemic effect of aged wine from the toasted barrels developed by the DOST-FPRDI.
"The project hopes to help local winemakers improve the quality and taste of their wines. The wine barrels were developed to find cheaper but quality substitutes to white oak (Quercus alba), which is known worldwide as the best material for fermenting and ageing wine,” it said in a statement.
The Council said the new project is connected with an ongoing pilot testing project of wine barrels made from locally available wood species, which include senile, and unproductive santol (Sandoricum koijape) and tree plantation species, like big-leafed mahogany (Swietenia macrophylla King), mangium (Acacia mangium), and river red gum (Eucalyptus camaldulensis).
"The project will also determine the antioxidant activity of wine samples before and after aging,” it said.
Under the initiative, Balagot’s team partners with a local fabricator for the production of the toasted barrels and a local apiary and meadery for the food safety analysis of aged wine.
On April 28, researchers and staff from FPRDI attended an inception meeting to tackle project guidelines and requirements and level-off expectations among project implementers and evaluators via Zoom. The meeting was coordinated by the Technology Transfer of Promotion Division (TTPD) of DOST-PCAARRD.