Description
Chicha is a traditional Andean fermented beverage produced by spontaneous fermentation of cooked maize or cassava mash in wooden vats.
Technical
The process relies on a mixed culture of Saccharomyces cerevisiae and Lactobacillus plantarum that convert fermentable sugars into ethanol and lactic acid under anaerobic conditions. The wood biofilm provides a reservoir of microbes and contributes tannins and phenolics that influence flavor and antioxidant properties.
Science
Primary Reaction
Anaerobic alcoholic fermentation by yeasts and lactic acid fermentation by bacteria
Sensory Profile
Aroma ()
earthyyeastyslightly sweetnuttywoodyfermented maizemildly floralhint of spicetoasted grainsubtle vanilla