Overview

Chicha morada is a traditional Peruvian beverage made from purple maize (Zea mays L.). Unlike alcoholic chicha varieties, chicha morada undergoes minimal fermentation and is typically non-alcoholic, valued for its colour, flavour, and phytochemical content.

Raw Materials

  • Purple maize (Zea mays L.)
  • Water
  • Fruits and spices (pineapple peel, cinnamon, clove; optional)
  • Sugar (added after fermentation)

Fermentation Process

Purple maize is boiled in water to extract pigments and soluble compounds. After cooling, the liquid may undergo brief spontaneous fermentation (12–48 hours) driven by lactic acid bacteria. The beverage is then strained, sweetened, and consumed fresh.

Microbial Ecology

Short fermentation is dominated by:

  • Lactobacillus spp.

These bacteria contribute mild acidification without significant ethanol production.

Functional and Nutritional Aspects

  • Rich in anthocyanins with antioxidant activity
  • Mild organic acid content improves flavour stability
  • Traditionally consumed as a refreshing and functional beverage

Cultural Significance

Chicha morada has deep cultural roots in Andean civilisation and remains widely consumed in Peru as a non-alcoholic alternative to fermented maize beers, especially in urban and household settings.

References

  1. Repo-Carrasco-Valencia, R., & Serna, L. A. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Cereal Chemistry, 88(6), 497–503.
  2. Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2007). Polyphenols and antioxidant capacity of seed and tuber crops from the Andean region. Journal of Agricultural and Food Chemistry, 55(8), 2631–2637.
  3. Steinkraus, K. H. (1996). Handbook of Indigenous Fermented Foods. Marcel Dekker, New York.