Technology for Wine and Beer Production from Ipomoea batatas

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Sandeep Kumar Panda (Indian Institute of Technology, Bhubaneswar, India. School of Biotechnology, Campus 11, KIIT University)

Technology for Wine and Beer Production from Ipomoea batatas

Sandeep Kumar Panda (Indian Institute of Technology, Bhubaneswar, India. School of Biotechnology, Campus 11, KIIT University)

$368

Hardback

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English

CRC Press
23 August 2019

Brewing technology

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization.

The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources.

By: Sandeep Kumar Panda (Indian Institute of Technology Bhubaneswar India. School of Biotechnology Campus 11 KIIT University)
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
Weight: 471g
ISBN: 9780367174958
ISBN 10: 0367174952
Pages: 202
Publication Date: 23 August 2019
Audience: Professional and scholarly , General/trade , Undergraduate , ELT Advanced
Format: Hardback
Publisher's Status: Active

Dr. Sandeep Kumar Panda is currently working as an Assistant Professor in the School of Biotechnology, KIIT University, Bhubaneswar, India. He has completed his Doctor of Philosophy in microbiology from Utkal University, India. He has conducted research with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology and the Indian Institute of Technology, Bhubaneswar. Dr. Panda did his post- doctoral research at the University of Johannesburg, South Africa. His broad area of research has been in applied microbiology, biotechnology and food technology.

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Technology for Wine and Beer Production from Ipomoea batatas

Sandeep Kumar Panda (Indian Institute of Technology, Bhubaneswar, India. School of Biotechnology, Campus 11, KIIT University)

$368

Hardback

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