Technology for Wine and Beer Production from Ipomoea batatas

Table of Contents:
Introduction
Review of sweet potato and its fermented products 
Root and tuber crops in food perspective
Origin and geographical distribution of sweet potato
Overview of sweet potato global trade
Fermentation of sweet potato
Unfermented food products from sweet potato
Sweet potato flour and bread
Sweet potato bakery products
Sweet potato biscuits
Sweet potato starch
Sweet potato slices, chips and French fries
Noodles and pasta from sweet potato 
Sweet potato purees
Baby foods from sweet potato
Sweet potato as source of colourants
Sweet potato ice cream
Review on analysis of wine and beer
Biochemical studies of alcoholic beverages
Fourier transform infrared spectroscopy studies in alcoholic beverages
Sensory evaluation of alcoholic beverages
Statistical analysis of fermented food products
Materials and methods for the preparation of sweet potato alcoholic beverages
Purple sweet potato roots
Barley, malt and hop
Yeast
Enzymes for saccharification
Anthocyanin rich purple sweet potato wine (red wine)
Herbal/medicinal wine from purple sweet potato
Anthocyanin rich beer from purple sweet potato
Materials and methods for biochemical and technoeconomical feasibility (large scale) studies
Biochemical analysis
Technoeconomical feasibility and cost economics study for industrial scale production
Results and discussion: biochemical, sensory, statistical and infrared studies
Biochemical composition of purple sweet potato roots
Biochemical composition of barley and malt
Anthocyanin rich purple sweet potato wine (red wine)
Herbal/medicinal wine from purple sweet potato
Anthocyanin rich beer from purple sweet potato
Results and discussion: technoeconomical and cost economics report for industrial scale production
Technical specifications of the equipments required
Quality Control
Economic aspects
References