Description
Chicha de Jora is a traditional Andean malt‑based beverage produced by germinating maize to generate amylases that convert starch to fermentable sugars, followed by a spontaneous mixed fermentation of lactic acid bacteria and yeasts.
Technical
During malting, α‑amylase and β‑amylase hydrolyze maize starch into maltose and glucose. These sugars are then reduced by Saccharomyces cerevisiae to ethanol and by lactic acid bacteria to lactic acid, producing a low‑alcohol, sour‑sweet profile. The process is highly dependent on temperature, pH, and microbial ecology within earthenware vessels.
Science
Primary Reaction
Starch hydrolysis → fermentable sugars → alcoholic and lactic acid fermentation
Sensory Profile
Aroma ()
sweet cornfermented malttartearthyfruity esterstoasted grain
Origin & History
Civilization