NEWS
S'PORE: MEET THE WORLD'S FIRST EVER SOY WINE FERMENTED FROM TOFU WASTEWATER
By Siulan Law Mathews DipWSET
3-11-2021
Source: Sachi
A Singapore food tech company has launched the world’s first wine made completely out of wastewater from tofu production.
Named Sachi, this alcoholic beverage is said to be fruity and sweet, with a texture similar to sakes, and a taste resembles that of white wines.
Sachi is invented by food scientist Chua Jian Yong, who began researching soy whey - a wastewater from tofu production - as part of his PhD studies at the National University of Singapore in 2016.
Chua adds sugar, malic acid and yeast into soy whey, and puts in into a process of pasteurisation to kill bacteria. The liquid is then fermented in controlled conditions. Fermentation is allowed to happen for 18 to 38 days. Once it reaches its desired alcohol strength, the liquid is sterilised again before bottling.
The result is a wine that’s light, floral, and slightly sweet, similar to moscato, with an alcohol content of 5.8 percent and around 70 calories per 100 millilitre-serve.
The flavour profile is achieved without the use of any flavour additives. It is also rich in soy antioxidants (isoflavones), and is gluten-free.
Sachi recommends chilling it to around 4 degrees Celsius before consumption and pairing it with sushi or spicy food. It can also be consumed warm like sake.
Chua cofounded Sinfootech, a sustainable foods company that owns Sachi, in 2018 with entrepreneur Jonathan Ng. They are now producing 500 litres of Sachi every month.
The company is also conducting research into expanding Sachi’s product lines, by developing styles such as an alcohol-free soy wine.
Sachi is now available at Sachi’s own website, with a retail price of SGD29.64 per 500ml bottle.
(the writer can be contacted at: info@thewinechronicle.com)
ALL RIGHTS RESERVED
**IF YOU THINK THE WINE CHRONICLE IS WORTH SUPPORTING, PLEASE MAKE A DONATION TO HELP US IMPROVE AND CONTINUE OUR WORK**
TRENDING│ FOCUS│ MISSION│ ABOUT US│ CONTACT
| 