Description
Inca chicha is a low‑alcohol maize beer produced by nixtamalizing corn, cooling, and inoculating with a mixed culture of yeasts and lactic acid bacteria.
Technical
The nixtamalization step at 80–90 °C activates endogenous amylases that hydrolyze corn starch into fermentable sugars. During the 3–5 day fermentation at 20–25 °C, Saccharomyces cerevisiae converts sugars to ethanol while Lactobacillus plantarum produces lactic acid, lowering the pH to ~4.5 and contributing to flavor and preservation.
Science
Primary Reaction
Starch → Glucose → Ethanol + CO₂ + Lactic Acid
Sensory Profile
Aroma ()
cerealsweetmildly sourearthyfermented cornyeasty
Origin & History
Civilization
Inca Empire
Era