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“Tapuy/baya”or rice wine is considered as the ceremonial wine served during special
occasions (such as weddings) and large celebrations like bountiful harvest festival. Tapuy is
a Filipino rice wine originated in Batad,Ifugao. The native brew is made by the
fermentation of rice starch that has been converted to sugars, and eventually converts the
sugar to alcohol. The best rice variety for producing tapuy is the waxy or glutinous rice. The
round and short grains of glutinous rice is ideal for rice wine making.
The next important ingredient is the starter culture, locally known as bubod. It is
produced in Quezon, Ifugao and Benguet. “Bubod” is made from rice flour, ginger extract
and old bubod .It contains microorganisms that convert the starch to sugar, and then the
sugar to alcohol. These chemical processes are called Saccharification and
fermentation,respectively.
In Summary, there are two main ingredients of rice wine: glutinous rice/sticky
rice(diket) and bubod/onwad as yeast agent. The chemical formula for rice starch is
C6H10O5 while the yeast used to ferment it is C19H14O2. Calculate for the percentage
composition of Hydrogen(H) in the compound yeast(C19H14O2).
Answer: