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Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
purple-fleshed sweet potato anthocyanin alcoholic beverage
2009/5/20
We have been developing and studying an alcoholic fermented beverage produced from a raw purple-fleshed sweet potato cultivar (Ipomoea babatas cv. Ayamurasaki) containing high amounts of anthocyanin. ...