Description
Spontaneous lactic‑acid and alcoholic fermentation of corn dough producing a mildly alcoholic, sour beverage.
Technical
Corn starch is hydrolyzed by endogenous amylases into fermentable sugars, which are then converted by Saccharomyces cerevisiae into ethanol and CO₂. Lactobacillus plantarum and L. brevis simultaneously produce lactic acid, lowering the pH and creating a characteristic sourness. The balance of yeast and bacterial activity determines alcohol content (1–3 % ABV) and acidity (pH 4.5–6.5).
Science
Primary Reaction
Simultaneous lactic acid fermentation by Lactobacillus spp. and alcoholic fermentation by Saccharomyces cerevisiae on corn starch-derived sugars
Sensory Profile
Aroma ()
sweetsouryeastyearthycorny
Origin & History
Civilization
Quechua, Aymara, and other Andean indigenous peoples
Era