Description
A traditional Andean corn beverage produced by spontaneous fermentation of masa at ambient temperature.
Technical
Masa undergoes gelatinization followed by amylase‑mediated hydrolysis of starch to maltose and glucose, which native lactic acid bacteria and yeasts ferment into ethanol, CO₂, and lactic acid. The rapid pH drop (≈6.0→4.5) and modest alcohol formation (2–4 % ABV) result from coordinated bacterial and yeast metabolism under 20–25 °C.
Science
Primary Reaction
Starch → maltose/glucose → ethanol + CO₂ + lactic acid
Sensory Profile
Aroma ()
souryeastycornearthyfermentedmaltyfruitygrassytoasted grainfloral