Philippines — Make no bones about it. Bignay wine is good for your heart.This counsel comes not from an oenologist but from a dyed-in-the wool scientist from UP Los Baños commissioned by the Bureau of Agricultural Research (BAR) to prove that local fruits can give French vintners a run for their money.Dr. Erlinda Dizon from the Food Science Cluster of the UP College of Agriculture is working on ways to develop local fruits into commercially viable products and she has tapped bignay (Antidesma bunius L.) as a top candidate to battle cabernet sauvignon, merlot, shiraz and other varietals.