Filipino researchers have optimized the traditional method of producing Philippine rice wine, known as tapuy, to enhance its nutritional value, potentially making it a superfood rich in antioxidants and anti-aging compounds.

Edward Kevin B. Bragais of Ateneo de Manila University and Paul Mark B. Medina of the University of the Philippines investigated how different starter cultures, specific microorganisms used to initiate fermentation, locally called bubod, affect the solid byproducts of winemaking. These byproducts, known as lees, consist mainly of rice residues, yeast, and other microbial compounds and are typically discarded.

The researchers found that by optimizing the fermentation process with a well-defined microbial culture, tapuy lees could become a valuable source of natural compounds with potential medical and nutritional benefits.