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.

\n Format: Hardback
\n Length: 202 pages
\n Publication date: 19 August 2019
\n Publisher: Taylor & Francis Ltd
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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, but also boasts an impressive array of beneficial compounds such as phenolics, β-carotene, and others. With its potential as a substrate for alcoholic fermentation, PSP holds a promising future as a valuable resource for the production of alcoholic beverages. One of the key advantages of PSP is its low cost, making it an attractive option for commercialization. The affordability of sweet potato coupled with its potential applications in the manufacturing of alcoholic beverages makes it a viable candidate for widespread commercialization.

In this comprehensive book, the authors explore the diverse uses of the roots of PSP for the production of three innovative and health-beneficial products. Firstly, they discuss the production of anthocyanin-rich wine (red wine), which offers numerous health benefits compared to traditional wines. The authors delve into the utilization of novel technologies in the preparation of this non-conventional wine, as well as the processing, biochemical, and organoleptic quality of the finished products. Additionally, they address the health implications associated with these wines.

Furthermore, the book delves into the production of herbal/medicinal sweet potato wine, which harnesses the therapeutic properties of sweet potato and combines them with the benefits of herbal extracts. The authors discuss the use of specific processing techniques and the optimization of biochemical and organoleptic properties to achieve the desired characteristics of this unique beverage.

Lastly, the authors explore the production of anthocyanin-rich beer, a novel and exciting venture in the world of alcoholic beverages. They discuss the use of novel technologies and processing methods to enhance the color and flavor of the beer, while also addressing the challenges associated with fermentation and the optimization of biochemical and organoleptic qualities. The book provides valuable insights into the production of these non-conventional beers, their processing, biochemical and organoleptic characteristics, and their potential health benefits.

The innovative technologies described in this book have the potential to revolutionize the production of other alcoholic beverages from starchy sources. By leveraging the unique properties of PSP, researchers and innovators can explore new avenues for the development of sustainable and healthy alcoholic beverages. This book serves as a valuable resource for innovators, researchers, and students interested in the field of wine and beer making, as well as those who are passionate about exploring the potential of natural ingredients in the production of alcoholic beverages.

\n Weight: 488g\n
Dimension: 161 x 242 x 11 (mm)\n
ISBN-13: 9780367174958\n \n