Tofu Wine Is Singapore’s Tastiest New Drink

From turning wine waste into leather, your go-to bottle of chardonnay has come full circle. A team from the National University of Singapore has brewed up a curd-based wine made with every vegan’s BFF — tofu.

[Researchers] employed yeasts to ferment the waste product just like what winemakers do to make your favorite bottle of red or white. Amino acids and minerals found in tofu whey help foster the growth of yeast in the process.

The wine, dubbed Sachi, is entirely sustainable, as the fermenting process produces no waste. Producing Sachi requires a substantial amount of time and tedious storage procedures. With that in mind, its inventors are on the fence about its mass production. Still, the unusual drink is unexpectedly tasty.

“This alcoholic beverage has a refreshing taste, is easy to drink and tastes like sake,” said co-creator Chua Jian Yong… “Even though it is made from tofu whey, it has a very mild to undetectable soy taste. All the flavors in the drink are derived from fermentation, without artificial flavors or flavor extracts.”

While there has yet to be any word on Sachi becoming commercially available, us wine enthusiasts remain hopeful.

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Brewery Waste Can Grow Yeast For Beer Making

If there is one habit that pub regulars can’t seem to kick, it’s cracking open a cold one. Now that beers are becoming healthier, it seems no one has a reason to quit the drinking game. In fact, scientists in Singapore are experimenting with using brewery waste to grow beer yeast.

In beer making, yeast is the key ingredient for fermentation, a process where sugars from the grains are converted into alcohol. The beer brewing process thus needs large amounts of yeast.

Spent grain amounts to as much as 85 per cent of a brewery’s waste. This is of little value, so the discarded grain is often used as compost or for animal feed.

But it looks like potbellies will have to feed on something else in the meantime. Professor William Chen of Nanyang Tech has developed a conversion process that turns brewery waste into a valuable liquid nutrient.

“About 85 per cent of the waste in brewing beer can now be turned into a valuable resource, helping breweries to reduce waste and production cost while becoming more self-sustainable.”

I guess it’s safe to say that in the brewery world, nothing goes to waste.

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