State college develops honey wine


PAMPANGA: A state college here has successfully produced its own variety of wine made from honey of Mount Arayat with the assistance of the Department of Agriculture-Bureau of Agricultural Research (DA-BAR).

The Pampanga Agricultural College (PAC) started to explore the market potentials of sweet honey wine by producing its own in 2015 priced at P200 per 750 ml.

“What we are producing is sweet honey wine different from the commercially available honey wine which is more on the dry side,” Dr. Norman de Jesus of the Alternative Low Input Agriculture System Center (ALIAS Center) said.

Also a professor at the Institute of Agriculture Systems and Technology Center of PAC, De Jesus said the selection of honey followed the standard guidelines in wine making.

He said honey wine processing is a series of confirmation steps specifically the racking, clarification and aging wherein the fermented mixture is being measured based on its alcohol reading, pH, degree brix and organoleptic test and have it transferred to another vessel.

PAC’s honey wine was produced following organic production systems or guidelines and is organically certified by Ecoland as the second party certifying body and Negros Island Certification Services as the third party certifying body.

The PAC-produced honey wine is a product of the National Technology Commercialization Program of the DA-BAR, various stakeholders from the research stations of the DA and state universities and colleges.

De Jesus said that under the program, wines from bignay, lipote, abiu, rambutan, pineapple, mango, guyabano, ybanag, arius, sapinit, duhat, tamarind, tambis, and sweet potato were also developed.

“Our wide variety of choices for our target consumers will include the production of honey wine infused with herbs such as mint, basil, tarragon, and oregano with tamarind. We will make the product as part of the income generating projects,” De Jesus said.



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