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Study on the Properties of Brewing Spirits from Sweet Potato Varieties
Effect of different amounts of peka on alcohol yield in sweet potato Tainung No.57 during fermentation
Effect of different amounts of peka on alcohol yield in sweet potato Tainung No.57 during fermentation

Author:Hsin-Chen Lee, Shwu-Jene Tsai, Huey-Ing Liu and Yi-Shin Chen*

Abstract:

    The alcohol yields from different sweet potato varieties were different. The highest producing rate was Tainung No.57 at the 14th day after fermentation. Ethyl alcohol was the major ingredient in sweet potato spirits. The methyl and ethyl alcohol concentrations were effected by steaming temperature. Tainung No.57 didn't show the methyl alcohol content when comparing with other varieties. The higher acetic acid concentration was found in all varieties at higher steaming temperature. By analyzing the change of the starch and glucose concentrations during fermentation, it can adjudge and evaluate the highest production of sweet potato spirits from different varieties.

Key words:Sweet potato spirits, Brew, Fermentation, Alcohol yield, Peka

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Journal of
Taiwan Agricultural Research
Vol. 73, No.1 (2024) ISSN: 2790-086X Vol. 73, No.1 (2024)
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