Description
Stone‑boiled corn mash fermented by native yeasts and lactic bacteria to produce a mildly alcoholic, sour beverage.
Technical
Boiling corn kernels with heated stones raises the mash to ~100 °C for 1–2 h, gelatinizing starch and denaturing proteins. After cooling to ~30–35 °C, indigenous yeasts and lactic acid bacteria initiate alcoholic and lactic fermentations, generating 2–5 % ethanol, lactic and acetic acids, and Maillard‑derived flavor compounds over 48–72 h.
Science
Primary Reaction
Alcoholic and lactic acid fermentation of gelatinized corn starch
Sensory Profile
Aroma ()
sourearthycaramelyeastysmokytoasted cornfermented grainmaltyfruity estersmineral