**2.3.** *Champús*

*Champús* is a cereal-based fermented beverage, sweet and sour, and with low alcohol content. This drink, typically found in Colombia, can also be found in other countries in South America, such as Ecuador and Peru [62]. *Champús* can be prepared from different cereals (maize, rye, and wheat) alone or in a mixture, with other raw materials, such as pineapple, *lulo* (*Solanum quitoense* Lam.), *panela* (brown sugar paste), herbs (orange leaves), and spices (cloves and cinnamon) [62].

In Colombia, the beverage is produced by boiling the kernels of maize, for about 2 hours. Thereafter, the beans are cooled to room temperature, and then fruits, *panela*, and other ingredients are added. The beverage is cooled to 12°C–15°C, and after 24–48 hours of a spontaneous fermentation process, it is ready for consumption. The final beverage has a low alcohol content (2.5%–4.2%), and the pH is between 3.5 and 4.0 but can vary according to the ingredients [62]. The microorganisms responsible for *champús* fermentation (during storage at low temperatures), such as yeast and LAB, come from the fruit since the microbial derived from corn grains are eliminated during the period of boiling [62]. Osorio-Cadavid et al. (2008) found seven genera of yeast when twenty samples of *champús* from Colombia were analyzed. The most prevalent species of yeast founded in this study were *Pichia fermentans*, *S. cerevisiae*, and *Issatchenkia orientalis* (*Candida krusei*).

## **2.4.** *Chicha*

*Chicha* is an alcoholic beverage, clear, yellowish, and sparkling, which resembles the taste of cider and that has been consumed by Andean indigenous population for hundreds of years. This beverage is produced in regions of the Andes and sometimes in low-lying regions of Ecuador, Brazil, Peru, Bolivia, Colombia, and Argentina [65]. *Chicha* is a generic name that comprises a series of fermented or nonfermented beverages that can be prepared from various raw materials such as cereals and fruits [66].

*Chicha* can be produced in different ways. Although the recipes pass from generation to generation, all of them use the conversion of starch into sugar, followed by fermentation of sweet wort. As the production process resembles the brewing process, the traditional *chicha*, made from maize, can be named as the Andean indigenous beer [67].

In the Andean region, the most common maize *chicha* is the *chicha dejora*. This *chicha* is prepared from yellow corn grain (*maíz amarillo*) malted (germinated and dried) or chewed. In *chicha de jora* production process, hydrolysis of starch is obtained by the malting process of the kernels of maize or the action of salivary amylase in the case of chewing [65].

The production process of *chicha de jora* is laborious. After malting, it proceeds to the wort boiling (consisting of maize flour plus water), a process that takes many hours. During the wort boiling, sugar and *panela* as well as herbs and spices may be added. Subsequently, the wort is cooled and filtrated. Then the beverage is placed in special vessels for the occurrence of fermentation. The *chicha* is ready for consumption when its sweet taste disappears and the flavor becomes a little stronger. However, if not consumed immediately, the beverage becomes bitter, and after 7 days, it usually is converted into vinegar [65, 68]. During the *chicha de jora* production, a wort acidification occurs, with a decreasing pH values of ~5.7–5.3 to ~3.7–3.5. The final beverage presents an ethanol concentration between 9 and 10 g/L [69].

In some Andean countries is produced the *chicha morada*, a beverage prepared with purple maize. Purple corn is a pigmented variety of *Zea mays* L., originating mainly from Peru and Bolivia. This drink is prepared by boiling purple maize with pineapple, quince peel, cinnamon, and cloves [70, 71].

In Ecuador, in addition to *chicha de jora*, other kind of *chichas* like *chicha de morocho*, prepared with white maize, *chicha de Yamor* or seven-grain *chicha*, and *chicha de yuca* (cassava *chicha*) are also produced. The seven-grain *chicha* is produced from seven varieties of maize as *jora*, yellow corn, white corn, black corn, *chulpi* corn, *morocho* corn, and popcorn [68]. The *chicha de yuca*, produced by the indigenous and mestizo population in the Amazon region of Ecuador, is produced in a peculiar way since chewing is used. After the chewing process and fermentation of cassava, a mixture of Ungurahua palm (*Oenocarpus bataua* subsp. *bataua*, Arecaceae) fruit juice with the fermented mass is made, and thus the beverage is ready for consumption. For the preparation of the juice, the fruits are first harvested and then they are soaked in hot water for the removal of mesocarp. The seeds are dropped and then pieces fermented cassava are added to the mixture of mesocarp and water [68, 72].

In *chichas* from Ecuador and Brazil, LAB, yeast, and *Bacillus* species were found as the micro‐ organisms associated with this beverages [73, 74]. Blandino et al. (2003) found yeast, bacteria, and filamentous fungi in *chichas* of Peru. Elizaquível et al. (2015) found the *Lactobacillus* genus as the most prevalent and the one with the highest diversity of species in *chichas* of Argentina, by culture-dependent and culture-independent methods. In another work, the yeast obtained from *chichas de jora* collected in 10 *chicherías* (*chicha* producers) in Peru were identified as belonging to the species *S. cerevisiae* [66]. Vallejo et al. (2013) considered *S. cerevisiae* as the responsible yeast for the fermentation of Peruvian *chichas de jora*.

The *chicha* microbiota may come from different environments. The LAB found in *chichas* may have been introduced from the raw materials, as many species are commonly found in vegetables and plants, and also transferred from humans and animals, natural hosts of these bacteria [73]. The yeast involved in *chichas* production process come from different sources, such as handlers, raw materials, utensils, and equipment used in the preparation of these beverages or can be carried by insects. The clay vessels and wooden spoons, used in the preparation of *chichas*, provide an ideal microhabitat for yeast, infiltrating into tiny cavities of such utensils [75]. In Quito, Ecuador, two isolates of yeast from old vessels obtained from deep tombs of La Florida archaeological site were recovered, which were identified as *Candida theae*, a new species belonging to the clade *Lodderomyces* [76].

## **2.5.** *Cachaça*

**2.3.** *Champús*

118 Food Production and Industry

cinnamon) [62].

**2.4.** *Chicha*

and *Issatchenkia orientalis* (*Candida krusei*).

raw materials such as cereals and fruits [66].

*Champús* is a cereal-based fermented beverage, sweet and sour, and with low alcohol content. This drink, typically found in Colombia, can also be found in other countries in South America, such as Ecuador and Peru [62]. *Champús* can be prepared from different cereals (maize, rye, and wheat) alone or in a mixture, with other raw materials, such as pineapple, *lulo* (*Solanum quitoense* Lam.), *panela* (brown sugar paste), herbs (orange leaves), and spices (cloves and

In Colombia, the beverage is produced by boiling the kernels of maize, for about 2 hours. Thereafter, the beans are cooled to room temperature, and then fruits, *panela*, and other ingredients are added. The beverage is cooled to 12°C–15°C, and after 24–48 hours of a spontaneous fermentation process, it is ready for consumption. The final beverage has a low alcohol content (2.5%–4.2%), and the pH is between 3.5 and 4.0 but can vary according to the ingredients [62]. The microorganisms responsible for *champús* fermentation (during storage at low temperatures), such as yeast and LAB, come from the fruit since the microbial derived from corn grains are eliminated during the period of boiling [62]. Osorio-Cadavid et al. (2008) found seven genera of yeast when twenty samples of *champús* from Colombia were analyzed. The most prevalent species of yeast founded in this study were *Pichia fermentans*, *S. cerevisiae*,

*Chicha* is an alcoholic beverage, clear, yellowish, and sparkling, which resembles the taste of cider and that has been consumed by Andean indigenous population for hundreds of years. This beverage is produced in regions of the Andes and sometimes in low-lying regions of Ecuador, Brazil, Peru, Bolivia, Colombia, and Argentina [65]. *Chicha* is a generic name that comprises a series of fermented or nonfermented beverages that can be prepared from various

*Chicha* can be produced in different ways. Although the recipes pass from generation to generation, all of them use the conversion of starch into sugar, followed by fermentation of sweet wort. As the production process resembles the brewing process, the traditional *chicha*,

In the Andean region, the most common maize *chicha* is the *chicha dejora*. This *chicha* is prepared from yellow corn grain (*maíz amarillo*) malted (germinated and dried) or chewed. In *chicha de jora* production process, hydrolysis of starch is obtained by the malting process of the kernels

The production process of *chicha de jora* is laborious. After malting, it proceeds to the wort boiling (consisting of maize flour plus water), a process that takes many hours. During the wort boiling, sugar and *panela* as well as herbs and spices may be added. Subsequently, the wort is cooled and filtrated. Then the beverage is placed in special vessels for the occurrence of fermentation. The *chicha* is ready for consumption when its sweet taste disappears and the flavor becomes a little stronger. However, if not consumed immediately, the beverage becomes bitter, and after 7 days, it usually is converted into vinegar [65, 68]. During the *chicha de jora*

made from maize, can be named as the Andean indigenous beer [67].

of maize or the action of salivary amylase in the case of chewing [65].

In Brazil, *cachaça* (ka.*∫*a.sə) was the name given to (i) waste of sugar production (begin‐ ning of XVI century), (ii) waste of sugar production when fermented (around XVI–XVII centuries), and finally (iii) product of the distillation of the fermented sugarcane (XVII century to nowadays). The first mention of *cachaça* occurs in 1622 with the name of "augoa ardente" [aqua vitae] or spirit, in Bahia State (Brazil), and the first use of the name *cachaça*

instead of aqua vitae occurs in 1660. Considering the three ethnic groups that formed the Brazilian nation (Native Brazilians, Africans, and Europeans), scarce information is available about the real contribution of each group to the initial production of fermented sugar‐ cane. However, *cachaça*, which is the result of the distillation of fermented sugarcane juice, was certainly "discovered" by Europeans, the most technologically advanced group, who had knowledge and equipment to do so [77]. Nowadays, *cachaça* is the typical and exclusive denomination to Brazilian spirit produced from sugarcane juice with alcohol content ranging 38%–48% (v/v) at 20°C (68°F), which present unique characteristics (Table 2) [78]. Brazil has an estimated installed capacity of *cachaça* production ranging from 1.2 to 1.5 billion litters/year; however, the production is less than 800 million litters/year. Accord‐ ing to the Brazilian Institute of Geography and Statistics (IBGE), almost 15,000 establish‐ ments are currently producing *cachaça*. In 2014, 10.2 million liters of *cachaça* were exported to 66 countries, generating US\$ 18.33 million in revenue [79].


Source: Ministry of Agriculture, Livestock and Supply - Brazil

\*Sum of isobutyl (2-methyl-1-propanol), isoamyl (2-methyl-1-butanol and 3-methyl-1-butanol), and n-propyl (1 propanol) alcohols.

### + 5-(Hydroxymethyl)furfural

**Table 2.** Components present in *cachaça* and its limits in accordance with the Brazilian law.

## *2.5.1. Production*

The main raw material for the production of *cachaça* is the juice of sugarcane (*Saccharum* spp.). The first step to prepare of the fermentation medium is the extraction of sugarcane juice. Small producers extract the juice by crushing the sugarcane using a mill. Yet, the large producers use a more complex system of extraction: (i) crushing system, (ii) cutting machines, and (iii) shredders [80]. The resulting sugarcane juice is an opaque (color ranging from brown to dark green), viscous, and sweet liquid. The color is due to different pigments such as chlorophyll and polyphenols, while the viscosity is due mainly to the presence of colloidal proteins. The sugarcane content in fermentable carbohydrates is sucrose (11%–18%), glucose (0.2%–1%), and fructose (0%–0.6%) [81]. A great number of microorganisms is associated with the sugarcane plant, and during the extraction of juice, these microorganisms can be transferred to the fermentation medium. The yeast present in the juice belong to the genus: *Candida*, *Cryptococ‐ cus*, *Kluyveromyces*, *Hansenula*, *Rhodotorula*, *Saccharomyces*, and *Torulopsis*. The main bacteria genus are *Leuconostoc*, *Streptotococcus*, *Lactobacillus*, and *Bacillus* [82]. In order to reduce the number of microorganisms and/or optimize the fermentation, several processes to improve the quality of the fermentation medium can be implemented. The most common procedure is the decantation of the sugarcane juice, thus eliminating coarse particles as soil/sand that can damage the *cachaça* manufacturing equipment. A dilution or concentration step (most unusual process) may be performed, particularly if the crop was harvested at a nonoptimal time. The juice supplementation with nutrients can provide a more robust fermentation; however, such practice is not common among the majority of *cachaça* producers. Studies have shown that addition of ammonium sulfate, magnesium sulfate, cobalt sulfate, and vitamins (especially B complex) provide huge productivity gains. Other actions such as filtration, addition of antibiotics, use of disinfectants, temperature control, and must acidity correction can also be used to improve the quality of fermentations [83].
