Description
Chicha is a traditional fermented beverage made from maize or cassava, produced by lactic acid bacteria and yeasts converting sugars into ethanol and organic acids.
Technical
During fermentation, sugars such as glucose and maltose are metabolized by Saccharomyces cerevisiae and Lactobacillus plantarum, producing ethanol and lactic acid. The acidic environment (pH 3.5–4.5) inhibits spoilage organisms while promoting the growth of the desired microbes. The process also generates volatile compounds that contribute to the beverage’s aroma and flavor.
Science
Primary Reaction
Fermentation of sugars to ethanol and organic acids by lactic acid bacteria and yeasts
Sensory Profile
Aroma ()
sweetmaltyacidicyeastyearthyfruityfloralspicyherbalnutty