Science

Chicha de Jora

Chicha de Jora is a drink of Peru, widespread in most of the territory. Has several varieties according to region, but its preparation is mainly composed of "corn of jora." It is made since pre Inca times being a sacred drink used in ceremonial events and parties of all Hispanic cultures of the central Andes.
1. Briefly roast for 15 to 20 minutes in a clean frying pan the jora and barley.
2. Then boil in a large pot, water, cloves, along with roasted barley and jora. Shake constantly to avoid burning, leaving the liquid to consume up to half the initial volume.
3. Then add boiling water and boil for about an hour and a half.
4. Then remove from the heat and let cool pouring sugar to taste, and then pass through sieve or colander and put about three days to ferment in glass bottles or jars of clay tightly closed. Shaking it with a spoon is recommended once a day.

Fermentation theoretically can be separated into two phases:
- Inoculation - In this stage is given in a natural way "many times to perform the fermentation is necessary for some yeasts, so this is done in a pitchers drunk," do not come to be anything other than pitchers contain a large amount of yeast in constant increase and maturity.
Also when added sugar or molasses inoculation is performed as the microflora of it is mainly by yeasts.
- Fermentation - Held by “wild” yeasts and are those involved in various spontaneous fermentation processes of the chicha de Jora. It encompasses a wide range of yeasts that Manrique (1979) calls "native yeasts."
Research in the natural fermentation of Chicha de Jora in uncontrolled conditions, initially soluble solids, and the fermentation lasted about 3 days and you can appreciate the bittersweet taste that appears after 48 hours, 96 hours reaching its flavor known as strong Chicha. Behavior of some parameters such as fixed acidity, total solids, also obtained a value of 9% alcohol by volume at 92 hours