Tapioca wine represents a wealth-creating innovation. It derives from putting tapioca flour through a process to digest starch into syrup using Alpha-Amylase to break down into glucose. It is then sweetened with glucose amylase to raise the amount of glucose before entering the wine fermentation process and bottled. The wine has no colour, no smell and does not taste like other fruit wines. Entrepreneurs can add colours, scents and specific flavours as needed.