ABSTRACT
Alcoholic fermentation of fruits, vegetables and cereals are carried out as one of the most important technologies used to preserve and store finished and partially-finished food products. Due to the agricultural, nutritional, sensory and preservation reasons, alcoholic fermentation is used as a prospective technology for the bio-processing of sweet potato. Herbal or medicinal wines are the fermented alcoholic beverages produced from fruits or medicinal plant parts which have pharmaceutical and therapeutic properties. As expected the carbohydrate contents decreased in the course of the alcoholic fermentation process for wine production. Alcoholic beverages have been produced from Black mulberry, a fruit popular for both its nutritional attributes and flavour, and its conventional use in natural medicine as it is rich in bioactive compounds such as anthocyanins, phenols, potassium and citric acid contents. In Japan fermented alcoholic coloured beverages like purple sweet potato beer are manufactured and marketed in the Kyushu Province.
