Abstract
Sweetpotato tubers with grade 2, (small, broken or scratched) are cheap but are not utilized for food production. Sweetpotato varieties contain various biochemical compounds (water, sugar, starch, protein and lipid) to grow molds and yeasts for winemaking. Therefore, the aim of this study was to investigate effects of four sweetpotato varieties (red, milk, purple and white) on: (i) medium change (Brix and acid) with the fermentation time and (ii) ethanol yield and quality (concentrations of ethanol, acid, aldehyde, methanol and ester; and sensory attributes) of the distilled wine. The results showed that the white sweetpotato roots had the lowest water content (67.57%), and the highest starch content (22.28%) among the four sweetpotatoes. The red sweetpotato contained the highest water content (75.87%) and the milky sweetpotato had the lowest starch content (14.62%). The distilled wine (liquor) would obtain the highest ethanol yield (95.6%), low foreign matter concentrations (aldehyde, methanol, acid and ester) and good sensory values (aroma and taste) if the white sweetpotato was used for winemaking. The liquor had the lowest ethanol yield (91.81%), high concentrations of the foreign matters and sour odor in case of using the milky sweetpotato. The statistical results showed that ethanol yield, ester and acid in the liquors were correlated significantly (p
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