Description
A traditional Andean corn beverage fermented using chewed saliva to supply amylase and native microbes.
Technical
Salivary α‑amylase hydrolyzes maize starch into maltose and glucose, which are then metabolized by lactic‑acid bacteria and yeasts. The mixed fermentation yields lactic acid (pH 3.5–4.0) and ethanol (2–4 % ABV) while CO₂ provides slight effervescence. Ambient temperatures accelerate enzymatic activity, making the process rapid yet sensitive to temperature and inoculum quality.
Science
Primary Reaction
Salivary amylase‑catalyzed starch hydrolysis followed by mixed lactic‑acid bacteria and yeast fermentation producing lactic acid and ethanol
Sensory Profile
Aroma ()
sourslightly sweetfermented grainearthymild alcoholiccorn-forwardyeastytangyherbalmusty