Technology for Wine and Beer Production from Ipomoea batatas

Purple sweet potato (PSP) is a special type of sweet potato with high anthocyanin pigment concentration, making it a viable substrate for alcoholic fermentation. The book explores the use of PSP roots to produce anthocyanin-rich wine, herbal/medicinal sweet potato wine, and anthocyanin-rich beer, with higher health benefits than other wines and beers. It also discusses novel technologies in the preparation of these non-conventional beverages, processing, biochemical and organoleptic quality, and health implications.

Format: Paperback / softback
Length: 204 pages
Publication date: 31 March 2021
Publisher: Taylor & Francis Ltd

Purple sweet potato (PSP) is a remarkable variety of sweet potato characterized by its exceptionally high concentration of anthocyanin pigment in the root. This remarkable vegetable is not only rich in starch, sugar, minerals, vitamins, and antioxidants, including phenolics, β-carotene, and various other beneficial compounds, but it also holds great potential as a substrate for alcoholic fermentation. The affordability of sweet potato and its promising application in the production of alcoholic beverages make it a highly viable option for commercialization.

In this comprehensive book, the authors explore the diverse uses of the roots of PSP for the creation of three innovative products. Firstly, they discuss the production of anthocyanin-rich wine (red wine), which not only boasts a vibrant purple color but also offers significant health benefits compared to traditional wines. Secondly, they delve into the preparation of herbal/medicinal sweet potato wine, harnessing the therapeutic properties of this vegetable for a refreshing and rejuvenating beverage. Lastly, they explore the production of anthocyanin-rich beer, a novel and flavorful option that appeals to health-conscious consumers.

The book provides detailed insights into the novel technologies employed in the preparation of these non-conventional wines and beers. It discusses the processing techniques, biochemical characteristics, and organoleptic qualities of the finished products. Furthermore, the authors address the health implications associated with these beverages, highlighting their potential benefits for overall well-being.

This book is of immense interest to innovators, researchers, and students alike. It sets a precedent for the production of other alcoholic beverages from starchy sources, offering a wide range of possibilities for the food and beverage industry. The innovative technologies described in the book will undoubtedly inspire future endeavors in this field, contributing to the development of healthier and more sustainable beverage options.

In conclusion, "Purple Sweet Potato: Novel Technologies for the Production of Anthocyanin-Rich Wine, Herbal/Medicinal Sweet Potato Wine, and Anthocyanin-Rich Beer" is a valuable resource for anyone seeking to explore the potential of sweet potato in the production of innovative and health-promoting alcoholic beverages. With its comprehensive coverage of processing, quality, and health implications, this book is a must-read for professionals, researchers, and enthusiasts alike.

Weight: 376g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367779337