Description
Chilean chicha is a maize‑based fermented beverage produced by spontaneous or inoculated yeast fermentation at moderate temperatures.
Technical
The process begins with endogenous amylases hydrolyzing maize starch into maltose and glucose, which are then converted by yeast into ethanol and CO₂. Spontaneous fermentation typically takes 24–48 h at 20–30 °C to reach a pH of 3.5–4.0, while inoculation with Saccharomyces cerevisiae shortens the time to 12–18 h and raises ethanol content to 6–8 % vol.
Science
Primary Reaction
Starch hydrolysis to fermentable sugars followed by alcoholic fermentation
Sensory Profile
Aroma ()
sweetmaltyfermentedcitrusearthyyeastyfruityherbalfloralspicy