Description
Chicha is a traditional fermented beverage made from maize or cassava, produced by amylolytic hydrolysis of starch and subsequent alcoholic fermentation.
Technical
Starch in the grain or tuber is first hydrolyzed by amylases into fermentable sugars, which are then converted by yeasts such as Saccharomyces cerevisiae into ethanol and CO₂. Lactic acid bacteria further metabolize sugars to lactic acid, lowering the pH and contributing to the characteristic sourness. The process also generates flavor esters and aldehydes that give chicha its fruity and yeasty notes.
Science
Primary Reaction
Starch → fermentable sugars → ethanol + CO₂
Sensory Profile
Aroma ()
sweetsouryeastyfruityearthymaltyfloralherbaltoasted grainfermented funk