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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional Andean corn beverage produced by spontaneous fermentation of masa at ambient temperature.
Origin: Pre‑Columbian Andean peoples (e.g., Inca) (c. 1000 BCE – 1500 CE) — Andean highlands of Peru, Bolivia, Ecuador
See full technique reference →Masa undergoes gelatinization followed by amylase‑mediated hydrolysis of starch to maltose and glucose, which native lactic acid bacteria and yeasts ferment into ethanol, CO₂, and lactic acid. The rapid pH drop (≈6.0→4.5) and modest alcohol formation (2–4 % ABV) result from coordinated bacterial and yeast metabolism under 20–25 °C.
Primary Reaction
Starch → maltose/glucose → ethanol + CO₂ + lactic acid
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