Description
Traditional Peruvian purple corn drink made by fermenting purple corn with yeast and other microorganisms.
Technical
The fermentation process involves the conversion of starches from the purple corn into sugars, which are then fermented by yeast and other microorganisms into ethanol and carbon dioxide. This process results in a sweet and slightly sour flavor.
Science
Primary Reaction
Starch conversion to sugars and fermentation to ethanol and carbon dioxide
Sensory Profile
Aroma ()
SweetFruitySlightly sourFloralEarthyCorn-likeYeasty
Wine Analogy
Similar aromatic complexity to young Beaujolais Nouveau
Coffee Analogy
Fruity esters reminiscent of natural process Ethiopian coffee