Yam-based Vodka: Innovative Distillation from Dioscorea Bulbifera Process and Characterization

Yam (Dioscorea spp.) is an emblematic tuber of the Colombian Caribbean region, historically linked to the arrival of enslaved people on the Caribbean coast. Colombia stands out worldwide for its technological advances in yam cultivation, ranking among the countries with the best yield per hectare, 90% of the national production comes from this region. However, the high perishability, elevated temperatures, lack of transportation infrastructure, and high transportation costs increase losses and reduce profitability. Moreover, the overproduction of tubers has impoverished both farmers and consumers, affecting its consumption in the local diet. In several cultures, local foods such as wheat, potatoes, or sugarcane are used to produce distilled alcoholic beverages. This study presents results on the use of yam as a raw material for a distilled beverage like vodka, which could increase its value. To achieve this, raw yam flour, produced by women from the Afro Yam Gastronomic Association of San Cayetano (Bolívar, Colombia), was hydrolysed, and the mash was fermented at 23°C with two commercial strains of Saccharomyces cerevisiae. After fermentation, a simple batch distillation was carried out in a copper and glass still. Temperature, pH, Brix degrees, and methanol and ethanol contents were evaluated. A sensory analysis using an electronic tongue showed that this alcoholic beverage could be a viable alternative to add value to yam and generate income for the rural community.