What You Need to Know
The fermentation process involves the conversion of starches from the purple corn into sugars, which are then fermented by yeast and other microorganisms into ethanol and carbon dioxide. This process results in a sweet and slightly sour flavor.
Steps
- 1.
Chicha Morada de Jora (Peruvian Andes): Creates the traditional alcoholic version using germinated purple corn
- 2.
Api Morado (Bolivian highlands): Fermentation enhances the drink's viscosity and probiotic content
- 3.
Colada Morada (Ecuador): Short fermentation develops complex fruity notes for this ceremonial drink
The Science
Primary Reaction
Starch conversion to sugars and fermentation to ethanol and carbon dioxide