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Soft drinks from Mexico
Agua agria is a non-alcoholic Mexican beverage based on ground maize and water. FAO lists it among Latin American fermented cereal products as a beverage of ground maize and water. No source with process detail was found.
A short entry: the sources we found record only what is said here about Agua agria itself. Its own sources do not record how it is made, so the steps and scenes below are those of Pozol, the closest documented soft drinks ferment, shown as a guide to the method, not as a record of Agua agria.
| Ground maize | [s1] |
| Water | [s1] |
Total time across the steps of Pozol: 25 h – 14 days
What changes: Maize boils in lime water until the hulls loosen
Output: nixtamal.
Microbes at work in this step
the FAO bulletin says the heat destroys most microbes on the kernels and new ones enter at grinding; the lime loosens the hull
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Agua agria is a non-alcoholic Mexican beverage based on ground maize and water. FAO lists it among Latin American fermented cereal products as a beverage of ground maize and water. No source with process detail was found.
FAO describes agua agria only as a non-alcoholic beverage of ground maize and water, with no process detail to compare with pozol.
Every number is labelled with how it is known. How this atlas is made
