Source: University of Singapore & Google
Scientists in Singapore are experimenting with wine-making, using the pungent-smelling durians instead of grapes. They’re still a long way from commercialising durian wine, but researchers are confident that the so-called “Kong of Fruits” has the potential to be “King of Wine”.
The “King of Fruits”, as commonly renowned in Singapore, Malaysia, Thailand & other southeast countries is not for everyone especially westerners.
Smell like hell
Taste like heaven!
Scientists smell success with durian wine-making.
Christine & Fransisca
Durian has an extremely pungent smell – some say downright foul. It’s even been banned in public buses, trains & certainly planes. But that hasn’t deterred Christine Lee and Fransisca Taniasuri, researchers at the University of Singapore. They’re turning durian into wine.
According to Assistant Professor Liu Shao Quan, the fruit’s firm pulp must first be modified before fermentation can begin.The end result is a clear liquid with 6 per cent alcohol content, with its pungent smell reduced.
Whether this will translate into commercial success or not remains to be seen. But for the great durian lovers & wine drinkers & the growing market demand in China & Hong Kong where durian import has been on the increase, the potential & possibility look good.
A woman like good wine mellows with the years . . . and the man always as young as he feels would endear her to himself with tears.