Description
A traditional Andean fermented maize beverage produced by malting or chewing maize to introduce amylase, converting starch into fermentable sugars that are then fermented by lactic acid bacteria and yeasts.
Technical
The process begins with germination of maize kernels, activating endogenous α‑amylase that hydrolyzes starch into glucose and maltose. These sugars are subsequently converted by Saccharomyces yeasts into ethanol and by lactic acid bacteria into lactic acid, producing a mildly alcoholic, slightly sour drink. Temperature, pH, and amylase activity must be carefully controlled to prevent spoilage and ensure consistent flavor.
Science
Primary Reaction
Starch hydrolysis to fermentable sugars followed by alcoholic fermentation
Sensory Profile
Aroma ()
sweetcornyeastysourearthyfruityfermented grain