Japan has developed an innovative method for producing nutritious health wines using sweet potato roots and stems as the primary ingredients. Instead of traditional cooking methods, the plant parts are ground into a paste, pressed to extract juice, and then either centrifuged or filtered. This juice is then fermented repeatedly to create both distilled spirits and fermented wines.
Sweet potato leaves, stems, and roots are rich in essential nutrients such as natural vitamins B1, B2, B6, C, E, P, K, niacin, folic acid, chlorophyll, as well as minerals like potassium, calcium, magnesium, lecithin, and other trace elements. To enhance fermentation, especially when using raw materials with low sugar content, honey is added along with yeast nutrients like ammonium phosphate, magnesium sulfate, potassium chloride, and citric acid.
The production process involves combining 50% sweet potato tubers with 25% leaves and stems, grinding them together, and then cooking the mixture. For every liter of raw material, 20% sugar is added, along with 2.5 grams of yeast nutrient and 2.5 grams of sourness agent. The pH is adjusted to 6.0, and fermentation takes place at 25°C. The resulting wine contains about 12% ethanol, 9 mg of vitamin C, 1 mg of vitamin K, and 1.3 mg of pantothenic acid.
This unique approach not only makes use of underutilized parts of the sweet potato plant but also enhances its nutritional value, offering a healthy alternative to conventional alcoholic beverages. The process is both eco-friendly and resource-efficient, making it a promising innovation in the food and beverage industry.
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