Improved Sugarcane Wine (Basi)
The improved process for the production of basi employed starter cultures or microorganisms which have a specific role in the production of alcohol, acid and flavor compounds specific for basi. The process is shortened from one year to six months with an end-product containing 2% higher alcohol. The process yields 15% basi as compared with the traditional process. In addition, the danger of basi turning into vinegar is eliminated.
Food processing
Patent Type:
Patent Status:
Public Domain
Office of the Vice Chancellor for Research and Extension © 2018
UP System | UP Los Baños | OVCRE Legacy Website