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Philippine Traditional Alcoholic Beverages: A Germinal Study

  • Living reference work entry
  • First Online:
Natural Products in Beverages

Part of the book series: Reference Series in Phytochemistry ((RSP))

  • 45 Accesses

Abstract

Tapuey (rice wine), basi (sugarcane wine), tuba (palm wine), and lambanog (distilled liquor from tuba) are traditional alcoholic beverages of the Philippines that are intrinsically linked to the economic, social, and cultural life of the Filipinos. Despite their existence that predates the Spanish colonization that happened in the 1600s, at present, there are very minimal scientific investigations devoted to these traditional beverages. This work is a nascent attempt to consolidate existing studies on these beverages, albeit limited, with the aim of introducing these to an international audience and providing a scientific understanding for these beverages. The chapter briefly describes how these traditional alcoholic drinks are implicated in Philippine culture. A general description of each traditional drink is provided. The physicochemical characteristics specific to each beverage as well as the attributes conferred by naturally occurring compounds present in these beverages are presented. The production process of each beverage is outlined, highlighting peculiarities in methods of production. The chapter also presents the problems and challenges that beset the traditional beverage industry of the Philippines, and in the end, compelling grounds are asserted to justify the necessity for more empirical studies on the topic.

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Abbreviations

CALABARZON:

Cavite, Laguna, Batangas, Rizal, and Quezon

CAR:

Cordillera Autonomous Region

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

GC-MS:

Gas chromatography-mass spectrometry

IP :

Indigenous people

TRS:

Total reducing sugars

TSS:

Total suspended solids

TTA:

Total titratable acidity

VOC:

Volatile organic compound

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Acknowledgments

CGC Gregorio acknowledges the support of the University of the Philippines for an Outright Research Grant (412-0102-884-130-005). She extends her sincerest appreciation to her former students – FV Singson, KL Yu, JW Balbuena, CA Alas, and DE Bibay – for their valuable contribution to this seminal work on Philippine traditional alcoholic beverages and to her dear colleagues and friends who provided support in many ways than one, P Torres (+), LdlCoo, E Santos, and CS Ramos. The author immensely thanks EMP Hernandez for enduring the demands of experimental work with her during the many all-nighters in the laboratory.

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  1. Institute of Chemistry, College of Science, University of the Philippines Diliman, Quezon City, Philippines

    Cynthia Grace C. Gregorio

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  1. Cynthia Grace C. Gregorio
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Correspondence to Cynthia Grace C. Gregorio .

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  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. UMRt BioEcoAgro, University of Lille, Lille, France

    Céline Riviere

  3. UMRt BioEcoAgro, University of Lille, Lille, France

    Gabriel Lefèvre

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Gregorio, C.G.C. (2023). Philippine Traditional Alcoholic Beverages: A Germinal Study. In: Mérillon, JM., Riviere, C., Lefèvre, G. (eds) Natural Products in Beverages. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-031-04195-2_188-1

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  • DOI: https://doi.org/10.1007/978-3-031-04195-2_188-1

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  • Print ISBN: 978-3-031-04195-2

  • Online ISBN: 978-3-031-04195-2

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