Producing durian wine in Singapore

Durian is a delicious fruit with a very characteristic and very popular scent in Southeast Asian countries. This fruit is still often used as a flavoring or as a main ingredient for processing many foods.

However, using durian to produce wine is a new and interesting idea. The two scientists Christine Lee and Fransisca Taniasuri of the National University of Singapore (NUS) are the ones who came up with the idea.

Based on traditional fermentation processes in red wine production, scientists have developed a way to use durian to replace grapes for wine processing. This is part of a 3-year research project under the NUS University's Science and Technology Program.

Photo: monngonmoingay.edu.vn

According to the researchers, one of the difficulties in durian wine production is due to the characteristics of the durian rice structure.

Project supervisor Liu Shao Quan said: 'Durian rice does not contain a lot of water, so it is difficult to make wine yeast. So at first we have to make some changes to turn this rice into a liquid, which means you need to add some water, then ferment it. "

Durian wine has an alcohol content of 6%, is a transparent drink and when tasted with a light creamy taste with durian aftertaste.

Researchers said they contacted many wine-producing companies to present this unique idea. They hope that durian wine will be available in the market soon.