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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A sweet, purple corn-based beverage steeped with pineapple, cinnamon, and cloves.
Origin: Quechua (pre‑Inca) — Andean highlands
See full technique reference →The infusion relies on the hydrolysis of anthocyanin glycosides into aglycones, which are more soluble in hot water and give the drink its characteristic purple hue. Sugar dissolves at 100 °C, increasing viscosity and sweetness, while phenolic compounds from the corn husks can impart bitterness if over‑steeped.
Primary Reaction
Hydrolysis of anthocyanin glycosides to aglycones
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