21 Jan '16, 5am

Can a noxious fruit be turned into an enjoyable wine?

Can a noxious fruit be turned into an enjoyable wine?

T he air conditioning was on in the Food Science and Technology lab at the National University of Singapore when Yuyun Lu, a tall, thin doctoral student from China, met us at the door. Sweaty after the hot, humid walk across campus, I shivered. I was also eager to taste my first sample of durian wine. Lu left to get the wine. Overhead, industrial lights hummed. He returned carrying a tray with three sparkling wine glasses and two translucent plastic bottles filled with a pale, yellow liquid. In the sterile lab setting, the glasses looked so out of place that a smile stole across my face. While Westerners often object to the scent of durian, a Southeast Asian fruit that regularly sends security personnel searching for gas leaks (a Melbourne hospital was the site of a recent debacle), most people in Singapore find the aroma appealing. Finding out why durian wine doesn’t smel...

Full article: http://www.winemag.com/2016/01/12/durian-wine/

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