For General Public

DOST-FPRDI Internship team scouts FPRDI Wine Barrel Technology applications


Adapting the business mindset in developing innovations, Dr. Gonzalo Serafica and the DOST Forest Products Research and Development Institute (DOST-FPRDI) team are planning to expand the applications of the FPRDI Wine Barrel Technology such as being storage containers of chili and soy sauce before it is produced and distributed to the market. A teleconference meeting between the DOST-FPRDI Internship team, Mr. Luke Macababbad of Dielle’s Apiary & Meadery, Inc., and Mr. Gerard Ramos was conducted on 11 June 2020 via Zoom to discuss the possibilities and plans for the next steps of technology development and commercialization.

The use of wooden barrels proved as the best way of preserving, ageing, and adding flavour to our product”, Mr. Gerard Ramos said with optimism when testing the FPRDI Wine barrel for their marketed chili sauce products. “We are focusing on the low-end market for our product since it requires larger demand volume at a faster negotiation and transaction process. We plan to expand more and try to enter in the high-end business ventures”, Mr. Ramos added. He is currently undergoing Research and Development for the production of tomato sauces, catsup, etc. which may also be applied using product preservation in wooden barrels.

Dr. Serafica’s recommendation to explore other probable applications for the barrel other than the fruit wines started when the team met Director Alex Madrigal of DOST-CALABARZON, one of the major proponents for the wooden barrel project made from locally available wood species such as Santol (Sandoricum koetjape) and Mango (Mangifera indica).

Current application of the FPRDI Wine Barrel Technology counts as an alternative to much expensive oak barrels and other plastics, and drum storage containers for storage and fermentation of fruit wines. If the team’s plans succeed, the developed barrels may be used not only for fermentation of tropical fruit wines, but may also be used as storage containers for soy and chili sauce that can add flavour, aroma, and texture to the product.

The HIRANG (Honing Innovations, Research, Agreements, and Negotiations of Government-funded technologies) Internship program is part of the DOST 500 project, “Support to the Commercialization of 500 DOST Generated Technologies and Strengthening the Country’s Intellectual Property and Technology Portfolios”. The FPRDI Wine Barrel technology under the HIRANG Internship Program seeks to look for interested adoptors who shall commercialize and use the technology for their business operations.


Figure 1. The FPRDI Wine Barrel Technology serves as an alternative to expensive Oak Wood barrels.