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Soft drinks from Colombia
Champús is a sweet-sour drink or dessert from Colombia, Ecuador and Peru made from maize, wheat or both, sometimes with fruit and spices. Lactic bacteria and yeasts ferment it lightly, so it carries some lactic and acetic acid and a little alcohol.
A short entry: the sources we found record only what is said here about Champús itself. Its own sources do not record how it is made, so the steps and scenes below are those of Chicha de jora (malted-maize chicha), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Champús.
| Maize, wheat or a mix of both | [lopez2023] |
| Fruits and spices (optional) | Studies name the option but no fixed fruits or spices[lopez2023] |
Total time across the steps of Chicha de jora (malted-maize chicha): 13 days – 52 days
What changes: Water soaks into the maize kernels to start them sprouting
Output: soaked maize.
Microbes at work in this step
Not documented for this step.
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
Champús is a sweet-sour drink or dessert from Colombia, Ecuador and Peru made from maize, wheat or both, sometimes with fruit and spices. Lactic bacteria and yeasts ferment it lightly, so it carries some lactic and acetic acid and a little alcohol. Lactic acid bacteria (Weissella, Leuconostoc, Lactobacillus) and yeasts, abundant through the process and Yeasts Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia fermentans, Pichia kluyveri, Zygosaccharomyces fermentati, Torulaspora delbrueckii, Hanseniaspora do most of the fermenting.
| Temperature | 16.5 °CMeasured[lopez2023] | Ferment the maize (or wheat) base |
|---|
Champús is low in alcohol and is served as a drink or a dessert, with a taste between sweet and sour. Its core microbes overlap with those of chicha, forcha and masato, the other Andean maize ferments.
A study of five producers found total coliforms, and in some samples E. coli and S. aureus, above Colombian microbiological criteria, and proposes improvement plans for small producers.
Hazards the sources name: Total coliforms, Escherichia coli and Staphylococcus aureus above Colombian criteria in some samples.
Every number is labelled with how it is known. How this atlas is made
