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Wine is a popular alcoholic drink. It is prepared from various fruit juices by fermentation. The sweet
potato (Ipomoea batatas) is a root vegetable with high starch content. The nutritional composition of
sweet potato which are important in meeting human nutritional needs including carbohydrates,
fibres, carotenes, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, vitamins A and C and
high quality protein. It has a wide range of uses, including food, beverages, medicines, ceremonial
and household objects, fishing bait, and animal feed. In this study, we examine the initial moisture
content in sweet potato 77.4%, fermentation temperature 28oC in 120 hours. Ratio of yeast
supplementation is 20%, gelatin 1% and sweet potato fluid 30% for wine fermentation.
Keywords: sweet potato, wine, yeast, fermentaion