Description
Chicha is a traditional Andean corn beer produced by spontaneous fermentation of masa.
Technical
The process begins with endogenous amylases in corn and added enzymes hydrolyzing starch into fermentable sugars, which are then converted to ethanol, lactic acid, and CO₂ by yeasts such as Saccharomyces cerevisiae and Candida milleri, along with lactic acid bacteria like Lactobacillus plantarum. The simultaneous production of alcohol and organic acids gives chicha its characteristic mild sweetness, acidity, and low alcohol content.
Science
Primary Reaction
Starch hydrolysis → fermentable sugars → alcoholic fermentation and lactic acid production
Sensory Profile
Aroma ()
sweet cornmaltycitrus zestearthy undertonesfermented tanghoney-likefloral hints
Origin & History
Civilization