Description
Chicha morada is a traditional Peruvian beverage produced by fermenting purple corn mash with pineapple peel and spices.
Technical
During fermentation, yeast (often Saccharomyces cerevisiae) converts extracted sugars into ethanol and CO₂, while lactic acid bacteria such as Lactobacillus plantarum produce lactic acid, lowering the pH. The combined metabolic activities yield a mildly acidic, low‑alcohol beverage with gentle carbonation and a complex aromatic profile derived from the corn, pineapple, and spices.
Science
Primary Reaction
Anaerobic fermentation of sugars to ethanol and lactic acid by yeast and lactic acid bacteria
Sensory Profile
Aroma ()
fruityspicysweetcitrusearthyfloralpineapplecorn-likecinnamonclove