There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey； adding a microorganism to the soy whey； and fermenting the soy whey at a predetermined temperature and period of time. In various embodiments, the beverage has an alcohol content of <；0.5% by volume or >；0.5% by volume or a total isoflavone content of >； 20 mg/L. In a preferred embodiment, the microorganism is a yeast and/or the beverage is preferably wine.
