What You Need to Know
The process begins with endogenous amylases in corn and added enzymes hydrolyzing starch into fermentable sugars, which are then converted to ethanol, lactic acid, and CO₂ by yeasts such as Saccharomyces cerevisiae and Candida milleri, along with lactic acid bacteria like Lactobacillus plantarum. The simultaneous production of alcohol and organic acids gives chicha its characteristic mild sweetness, acidity, and low alcohol content.
The Science
Primary Reaction
Starch hydrolysis → fermentable sugars → alcoholic fermentation and lactic acid production