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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Chilean chicha is a maize‑based fermented beverage produced by spontaneous or inoculated yeast fermentation at moderate temperatures.
Origin: Mapuche and other indigenous peoples of Chile (Pre‑Columbian to present) — Chile
See full technique reference →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.
Primary Reaction
Starch hydrolysis to fermentable sugars followed by alcoholic fermentation
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