Description
A mildly alcoholic, sour maize-based beverage fermented by lactic acid bacteria and yeast.
Technical
The process begins with nixtamalization, which gelatinizes starch and releases nutrients. Endogenous and microbial amylases hydrolyze the starch into fermentable sugars, which lactic acid bacteria (e.g., Lactobacillus plantarum) convert to lactic acid and yeasts (e.g., Saccharomyces cerevisiae) produce ethanol and CO₂. The resulting acidification imparts the characteristic sourness while the alcohol content remains low (1–3 %).
Science
Primary Reaction
Starch hydrolysis to fermentable sugars followed by lactic acid and ethanol fermentation
Sensory Profile
Aroma ()
earthymaltysourfermentedcornyyeastyfruitytoastedherbalmusty