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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Chicha is a traditional Andean fermented beverage produced by spontaneous fermentation of cooked maize or cassava mash in wooden vats.
Origin: Inca and Quechua (pre‑Columbian) — Andes
See full technique reference →The process relies on a mixed culture of Saccharomyces cerevisiae and Lactobacillus plantarum that convert fermentable sugars into ethanol and lactic acid under anaerobic conditions. The wood biofilm provides a reservoir of microbes and contributes tannins and phenolics that influence flavor and antioxidant properties.
Primary Reaction
Anaerobic alcoholic fermentation by yeasts and lactic acid fermentation by bacteria
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