Optimizing Bugnay mead wine – Wild berries (Antidesma bunius ) for consumer preference

Abstract

The primary objectives of this study were to develop a mead wine with bugnay fruit flavor, determine its alcohol content, and compare the sensory acceptability of two samples. A sensory evaluation was conducted to characterize the wines based on appearance, aroma, taste and texture. To measure consumer acceptance, a Likert scale was employed, with the highest score representing strong preference and the lowest indicating strong dislike. The t-test was used to analyze differences in acceptability between the two samples. The results indicated that the provided sample exhibited an alcohol content of 19.21%. Additionally, a sensory analysis revealed that sample 2 was significantly preferred across all evaluated quality attributes. Consequently, sample 2 demonstrated higher acceptability compared to sample 1. These findings suggest that mead wine with bugnay fruit flavor is highly acceptable and has potential as a small-scale income-generating enterprise for rural communities.

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Received: 28 September 2024
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CITE THIS ARTICLE
Evelyn BC. Optimizing Bugnay Mead Wine –
Wild Berries (Antidesmabunius ) for consumer
preference. Plant Science Today (Early Access).
https://doi.org/10.14719/pst.4482
Abstract
The primary objectives of this study were to develop a mead wine with
bugnay fruit flavor, determine its alcohol content, and compare the sensory
acceptability of two samples. A sensory evaluation was conducted to char-
acterize the wines based on appearance, aroma, taste and texture. To meas-
ure consumer acceptance, a Likert scale was employed, with the highest
score representing strong preference and the lowest indicating strong dis-
like. The t-test was used to analyze dierences in acceptability between the
two samples. The results indicated that the provided sample exhibited an
alcohol content of 19.21%. Additionally, a sensory analysis revealed that
sample 2 was significantly preferred across all evaluated quality attributes.
Consequently, sample 2 demonstrated higher acceptability compared to
sample 1. These findings suggest that mead wine with bugnay fruit flavor is
highly acceptable and has potential as a small-scale income-generating
enterprise for rural communities.
Keywords
acceptability; alcohol; bugnay; fermentation; honey; mead; sensory evalua-
tion
Introduction
Honey is a delectable substance that has the consistency of jelly and is pro-
duced by bees from the nectar of flowers. It is mostly composed of mono-
saccharides of fructose and glucose in varying proportions. Due to its high
sugar content, honey serves as an ideal medium for yeast fermentation,
producing alcohol and carbon dioxide. Mead, an alcoholic beverage with an
alcohol content of 9% to 18% by volume, is produced by fermenting honey.
It may also include spices, fruits, and hops (1). Fruit wines are fermented
alcoholic drinks produced from fruits other than grapes, and they may also
contain flavours derived from flowers, herbs, and other fruits. Fruit wines
can be eervescent or still. Worldwide, a variety of fruit wines are made,
including sweet fruit wines, cryoextracted fruit wines, fortified or "Port-
style" fruit wines, low-alcohol "cider style," dry, or "o-dry" fruit wines, and
sparkling fruit wines (2). These beverages can be produced via a variety of
fermentation processes. Honey is the primary ingredient in the production
of mead, which is then fermented using yeast or bacteria and water. Due to
the fact that it is the oldest alcoholic beverage on the planet, it is also
known as the progenitor of all fermented beverages. Mead, which is some-
PLANT SCIENCE TODAY
ISSN 2348-1900 (online)
Vol x(x): xx–xx
https://doi.org/10.14719/pst.4482
HORIZON
e-Publishing Group
Optimizing Bugnay mead wine – Wild berries (Antidesma bunius)
for consumer preference
Evelyn B Cristobal*
Teacher Education Program, Isabela State University, San Mariano, Isabela 3332, Philippines
*Email: evelyncristobal101@gmail.com
RESEARCH ARTICLE

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times referred to as the sacred drink, has been made and
consumed for thousands of years all over the globe (3).
The production of mead involves a wide variety of
ingredients (4), including fruits such as berries, apples, and
apricots, as well as herbs like mint and cinnamon, spices,
and grains. It is widely known that mead has medicinal
properties due to its high antioxidant activity and drinking
one or two glasses daily is believed to lower blood choles-
terol levels and reduce the risk of cardiovascular disease,
atherosclerosis, hypertension, certain cancers, type 2 dia-
betes, neurological disorders, and some metabolic syn-
dromes. The health benefits of berries are well established
(5,7, 8), with their favorable nutritional profiles and high
(poly)phenol content contributing significantly to their
unique potential (9-11). Commonly cultivated fruits like
raspberries (12,13), blackberries (14), blueberries (6), and
strawberries (13) have demonstrated benefits for cardi-
ometabolic health, brain function, antioxidant activity,
and inflammation reduction. Specific berries, such as eld-
erberries and wild berries, also show health benefits,
though studies on them are either less extensive (15, 16) or
more specialized (17-20).
In popular parlance, Wild Berry fruit is referred to as
Bugnay or Bignay, with its scientific name (Antidesma-
bunius L.) Spreng. This plant is indigenous to the Philip-
pines and oen thrives in mountainous regions with a
tropical climate, is classified under the family of Euphorbi-
aceae (21). Fig. 1 shows the Bugnay fruit.The ovoid drupe
fruits develop in clusters of thirty to forty, progressing
from green to a reddish-black color upon maturation, with
a characteristic of sweet-sour profile widely utilized in jam
and wine production. Renowned for its bioactive proper-
ties, Bugnay is associated with reducing obesity, cholester-
ol, and cardiovascular risks while aiding in the manage-
ment of urinary tract infection, blood pressure, diabetes,
and providing antioxidant activity (22). Despite its abun-
dance in towns of San Mariano and Benito Soliven, Isabela,
Philippines, the fruit remains underexploited, highlighting
the need for value-added utilization. Therefore, this re-
search aimed to optimize the production of mead wines
with bugnay fruit flavor and evaluate their acceptability
terms of appearance, aroma, flavor, texture, general ac-
ceptability, alcohol content, and cost-return analysis.
Materials and Methods
Developmental procedure
This study used honey and bugnay fruits for wine produc-
tion. The process began with selecting and washing fresh
bugnay fruits, followed by extracting their juice. Aer ex-
traction, the preparation for winemaking commenced
(Table 1).
Materials
The ingredients used in producing mead wine with bugnay
fruit flavor were 600 mL pure Apis mellifera honey, 600 mL
bugnay fruit juice extracted from sound riped fruits,
35 grams of yeast or Saccharomyces cerevisiae, and 2000
mL of water. The tools and equipment used were sterilized
glass jar, measuring cups, weighing scale, basin, clean
cheesecloth, casserole and LPG gas (Table 2).
Preparation of mead wines with Bugnay fruits flavor
The preparation of mead wine with Bugnay fruit flavor
involved the following steps: (a) select and wash ripened
Bugnay fruits and extract its juice using a clean cheese-
cloth, (b) sterilize all the materials needed, (c) measure all
the ingredients, (d) mix 600 mL of honey in 500 mL of water
then simmer for 20 min. Allow it to cool, (e) mix the 600 mL
bugnay fruit juice, 35 grams yeast and the remaining
1500 mL water in honey-water mixture. Stir with a wooden
ladle, (f) Transfer the mixture into a sterilized glass con-
tainer and cover it with clean cheesecloth, (g) ferment the
mixture for eight to fourteen days, (h) strain the fermented
mixture with a clean cheesecloth and transfer in a steri-
lized bottle. (i) decant every 2 to 3 days until a clear output
(wine) is achieved, and (j) Transfer to a sterilized bottle,
seal, label, and store in a cool, dry place for three months
to one year.
Fig. 1. The Bugnay Mead Wine – Wild Berries (Antidesma bunius). Photograph
licensed from Noel Singson. Source: Singson N. Bignai (Bignay) – Antidesma-
bunius [Internet]. Carica.com.ph; [cited 2025 01 10]. Available from: https://
carica.com.ph/bignai-bignay-antidesma-bunius.
Sample 1 Sample 2
600 mL honey 600 mL honey
300 mL Bugnay fruit juice 600 mL Bugnay fruit juice
35 grams yeast 35 grams yeast
2000 mL water 2000 mL water
Table 1. Ingredients used in the study
Name of tools, utensils, and equipment
Glass jar
Measuring cups
Weighing scale
Basin
Sterilized bottles with seal and cap
Cheese cloth
Casserole
LPG
Table 2. Tools, utensils, and equipment used in the conduct of the study

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Plant Science Today, ISSN 2348-1900 (online)
The analysis of the alcohol content of mead wine
with bugnay fruit flavor was conducted at the Department
of Science and Technology (DOST) Region 02, Tuguegarao,
City, Cagayan through Steam Distillation/Pycnometer
method which determined the amount of alcohol content
present in wine sample.
The physical properties of mead wine infused with
Bugnay fruit (Antidesma bunius) flavor, including its ap-
pearance, aroma, flavor, and texture, were assessed
through an organoleptic evaluation to determine the
product's overall acceptability. This evaluation was con-
ducted using a structured sensory assessment involving a
panel of thirty adult respondents, both male and female,
who were carefully selected based on their expertise and
general knowledge of wine appreciation. The panel con-
sisted of a diverse group, including three professional
chefs, ten members of the local community, seven experi-
enced winemakers, and ten university teachers. All re-
spondents were in good health and physically fit to partici-
pate in the sensory analysis.
To ensure an objective evaluation of the Bugnay
mead wine, the panelists utilized a four-point Likert Scale
to rate the product’s sensory attributes. The scale ranged
from 1.00 to 4.00, where higher scores indicated a strong
preference or agreement, while lower scores signified
strong dislike or disapproval of the product’s characteris-
tics. Each sensory parameter—appearance, aroma, flavor,
and texture—was systematically rated based on the panel-
ists' perceptions. The gathered data was then analyzed
and interpreted in accordance with the predefined scale
presented in Table 3, which provided a structured frame-
work for determining the overall acceptability and market
potential of the Bugnay mead wine.
Statistical Analysis
The weighted mean was used to analyze the necessary
data to provide a better and more trustworthy result. This
method was also utilized to define and compare the quali-
tative features of wines in terms of appearance, fragrance,
taste, and texture. A t-test was performed to assess the
statistical significance of dierences between the two
samples.
Expected Output
This research aims to develop an acceptable mead wine
with Bugnay fruit flavor. Moreover, the research will be a
benchmark to help the adopted barangays of ISU- San
Mariano, Isabela, Philippines to have a sustainable liveli-
hood. The table below shows the report of analysis taken
at the Department of Science and Technology Regional
Standards and Testing Laboratory Regional Oice 2 con-
ducted last September 7, 2020.
Table 4 shows the alcohol content of the mead wine
with bugnay (wild berry) fruit flavor sample. The alcohol
content analysis was conducted at the Department of Sci-
ence and Technology (DOST) using the Steam Distillation/
Pycnometer method, which quantified the alcohol content
in a wine sample. Mead wine with bugnay (wild berry) fruit
flavor contained 19.21g of percent of alcohol in 100g of the
given sample. Based on the result of the alcohol content
test on the sample, it can be understood that the product
belongs to fortified wine classification because it contains
alcohol content ranging between 17 and 22%. The result of
the study also revealed that the length of fermentation,
amount of yeast and temperature aected the alcohol
content of mead wine with bugnay fruit flavor. In conclu-
sion, mead wine with Bugnay fruit flavor is safe for con-
sumption. However, as alcohol tolerance varies among
individuals, the appropriate consumption level may dier.
Results and Discussion
The following presents the findings as well as a discussion
of the analysis in the following order: the alcohol content
of mead wine with bugnay fruit flavor; the sensory evalua-
tion of respondents on the quality attributes of mead wine
with bugnay fruit flavor in terms of appearance, aroma,
flavor, and texture; the test of significance of the product;
and the evaluation on the return on investment.
Results
The alcohol content of the mead wine with bugnay (wild
berry) fruit flavour sample was analyzed by the Depart-
ment of Science and Technology (DOST) using Steam Dis-
tillation/Pycnometer method.This analysis determined the
amount of alcohol content in the wine sample.The mead
wine with bugnay (wild berry) fruit flavor was found to
contain 19.21% alcohol by weight (19.21 g of alcohol per
100g of the given sample). Based on the result, the product
is classified as fortified wine, as its alcohol content falls
within the range of 17 - 22%. The study also highlighted
that factor such as fermentation duration, yeast quantity,
and temperature significantly influence the alcohol con-
tent of mead wine with bugnay fruit flavor. To sum up,
mead wine with bugnay fruit flavor is considered safe to
consumption. However, as alcohol tolerance varies be-
tween individuals, it is diicult to recommend a specific
amount that can be safely consumed by everyone.
Quality attributes of Mead Wine with Bugnay
It can be gleaned from Table 5 the sensory evaluation of
respondents on the quality attributes of the two samples
of mead wine with Bugnay (Wild Berry) Flavor. As to ap-
pearance, sample 2 (600 mL honey & 600 mL bugnay fruit
juice) obtained a mean score of 3.8 with a qualitative
Range Description
3.26 – 4.0 Extremely like
2.51 – 3.25 Like
1.76 – 2.5 Dislike
1.00 – 1.75 Extremely dislike
Table 3. Likert scale
Sample De-
scription Parameter Result
(g/100g) Method used
Mead wine with
Bugnay % Alcohol 19.21 Steam Distillation
Pycnometer
Table 4. Report of the analysis, alcohol content of Mead wine with Bugnay (wild
berry) fruit flavor

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description of “extremely like” while sample 1 (600 mL &
300 mL bugnay fruit juice) obtained a weighted mean of
3.17 with a qualitative description of “like” respectively. In
terms of aroma, sample 2 got the highest weighted mean
3.6 “extremely like” while sample 1 has a weighted mean
3.23 with a qualitative description of “like”.
Respondents rated sample 2 higher than sample 1
in terms of taste, with a weighted mean score of 3.43 for
“extremely like” compared to 3.0 for “like. The flavor pro-
file of wine can vary significantly based on its processing
(23). Sweeter wines are typically made from riper fruits
and undergo a shorter fermentation process, resulting in
lower alcohol content, while longer fermentation periods
produce wines with higher alcohol levels. The alcohol con-
tent influences both the stability and sensory characteris-
tics of the wine. Regarding texture, both samples were
rated as “extremely like”, with mean scores of 3.6 for sam-
ple 1 and 3.73 for sample 2. Overall, respondents preferred
sample 2 over sample 1, possibly due to its higher propor-
tion of bugnay fruit juice as a flavoring agent.
Table 6 shows the test of significant dierence on
the acceptability of wines between two dierent samples.
It reveals that the computed t-values of all the variables in
terms of appearance (5.64), aroma (2.48), flavor (2.44) and
texture (4.32) are greater than the critical value of 2.05,
thus there is a significant dierence on the acceptability of
wines between two samples. Moreover, the results con-
firmed that sample 2 was accepted more than sample 1.
Cost and return analysis of Mead wine with Bugnay (wild
berry) fruit flavor
Table 7 and 8 shows the cost and return analysis of mead
wine with bugnay (wild berry) fruit flavor of sample 1 and
sample 2. Based on the result of the computations, sample
1 has a net return (252.50) with return on investment (ROI)
of 46.12%. On the other hand, Sample 2 has a higher net
return of P 409.50 and an ROI of 69.34%. It implies that
mead wine with bugnay fruit flavor has a positive net
return and return on investment.
Sample 1 Sample 2
Variables
Weighted mean Qualitative description Weighted mean Qualitative description
Appearance 3.17 Like 3.8 Extremely like
Aroma 3.23 Like 3.6 Extremely like
Flavor 3.0 Like 3.43 Extremely like
Texture 3.6 Extremely like 3.73 Extremely like
Overall 3.25 Like 3.64 Extremely like
Table 5. Quality attributes of Mead wine with Bugnay
Variables Computed
t-value Critical
value Critical
value Interpre-
tation
Appearance 5.64 2.05 Reject Significant
Aroma 2.48 2.05 Reject Significant
Flavour 2.44 2.05 Reject Significant
Texture 4.32 2.05 Reject Significant
df = 29, @=0.05
Table 6. Significant dierence on the acceptability of Wines between 2
dierent samples of Mead wine with Bugnay fruit flavor
Sample 1
Expenses
A. Cost of materials
600 mL. honey 300.00
300 ml. bugnay fruits (juice) 5.00
35 g. yeast 10.50
2000 mL. water 10.00
4 bottles with seal & cap 152.00
B. Cost of labor & cooking
LPG 20.00
Labor 50.00
Total Expenses 547.50
Output
4 bottles @ 200.00/bottle 800.00
Net Return (P) 252.50
ROI (%)Sample 1 46.19
Table 7. Sample 1 - Cost and return analysis of Mead wine with Bugnay (wild
berry) fruit flavor
Sample 2
Expenses
A. Cost of materials
600 mL. honey 300.00
600 ml. bugnay fruits (juice) 10.00
35 g. yeast 10.50
2000 mL. water 10.00
5 bottles with seal & cap 190.00
B. Cost of labor & cooking
LPG 20.00
Labor 50.00
Total Expenses 590.50
Output
5bottles @ 200.00/bottle 1000.00
Net Return (P) 409.50
ROI (%)Sample 1 69.34
Table 8. Sample 2 - Cost and return analysis of Mead wine with Bugnay (wild
berry) fruit flavor

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Plant Science Today, ISSN 2348-1900 (online)
Discussions
The analysis of the alcohol content in mead wine with
bugnay fruit flavor, conducted by the Department of Sci-
ence and Technology (DOST) using the Steam Distillation/
Pycnometer method, revealed an alcohol content of
19.21% by weight, classifying it as fortified wine. Factors
such as fermentation duration, yeast quantity, and tem-
perature significantly influenced the alcohol content.
While the product is safe for consumption, individual alco-
hol tolerance varies.The sensory evaluation showed that
Sample 2, with a higher bugnay juice concentration, was
rated higher in appearance, aroma, flavor, and texture
compared to sample 1. Sample 2 received a mean score of
3.8 for appearance, 3.6 for aroma, 3.43 for flavor, and 3.73
for texture, all categorized as "extremely like." sample 1,
with a lower bugnay juice concentration, had lower scores,
indicating a preference for a higher fruit content. The t-test
analysis confirmed a significant dierence in acceptability,
with Sample 2 being favored across all attributes. Econom-
ic analysis showed that Sample 2 had a higher net return
(PHP 409.50) and ROI (69.34%) compared to sample 1 (Php
252.50 net return, 46.12% ROI). The results suggest that
optimizing the bugnay juice concentration enhances sen-
sory appeal and profitability, making Sample 2 a more via-
ble option for commercialization.
Conclusion
The study aimed to (1) develop mead wine with bugnay
fruit flavor, (2) analyze its alcohol content, (3) assess its
acceptability in terms of appearance, aroma, flavor, and
texture, and (4) evaluate its cost-return analysis. The study
revealed that the alcohol content of bugnay-flavored
mead wine is 19.21%. Sensory evaluation showed that
sample 1 was rated “liked” for appearance, aroma, and,
flavor, and “extremely liked” for texture, while Sample 2
was rated “extremely liked” across all attributes. A signifi-
cant dierence in acceptability was observed between the
samples. Findings also revealed that mead wine with
bugnay fruit flavor has a positive return on investments.
These findings suggest that mead wine with bugnay fruit
flavor has potential as a viable small-scale enterprise. Fur-
ther research should focus on optimizing product quality,
exploring seasonal variations in fruit flavor, and analyzing
the wine’s nutritional composition.
Acknowledgements
The author would like to thank Isabela State University
San Mariano Campus, Sta. Filomena, San Mariano, Isabela
for their financial assistance.
Authors’ contributions
EBC made an important contribution to the creation of
mead wine with bugnay fruit flavor by inventing its formu-
lation and conducting a detailed content analysis. This
entailed experimenting with various components or flavor-
ings, perfecting the mead wine’s combination and flavor,
assuring product stability, and examining nutritional con-
tent to ensure quality and consumer appeal.
Compliance with ethical standards
Conflict of interest: The author has no conflict of interest.
Ethical issues: None
Declaration of generative AI and AI-assisted tech-
nologies in the writing process
During the preparation of this work the author(s) used
ChatGPT in order to improve language and readability.
Aer using this tool/service, the author(s) reviewed and
edited the content as needed and take(s) full responsibility
for the content of the publication.
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