Most wine products are made of fermented fruits; the most popular of which are grapes.

However, Iloilo Science and Technology University (ISAT-U) has innovated by using seaweeds as raw materials.

ISAT-U Research Hub thought of maximizing the potential of seaweeds to produce quality wine. The decision came after a visit to coastal communities where seaweeds abound but have not had yet any commercial value.

Hilario Taberna Jr., ISAT-U Research Hub project leader, banks on the bounty and potential of seaweeds based on the success of seaweed wine in Germany.

“Same rin sa fruit wine, sa grapes, we need sugar and then we have, actually sa fruit itself ang sugar ng fruit and then mayroon tayong yeast. So, ang yeast will convert the sugar into alcohol,” Taberna explained.

Seaweeds are considered medical food of the 21^st century because of its phytochemicals, vitamins, and minerals. Following its health benefits, the school looks into the potential of seaweed wine to help patients suffering from diabetes.

Thus, further studies are required to establish its natural medicine potential, seaweed wine being rich reportedly in antioxidants.

“We found out na ang aming seaweed wine much better sa commercial wines na kini-claim na anti-diabetic ang kanilang wine,” Taberna added.

As of this writing, the production of wine has been completed. The process moves to the testing stage to ensure safety of products and establish that products are fit for human consumption, as the school mulls on commercialization of products.

The research further aims to assist coastal communities in Iloilo where seaweed wine-making could become an alternative livelihood, or an emerging industry.