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Alcoholic drinks from central Chile and Cuyo
Across Europe and South America, fresh grape must is sold and drunk while it is still fermenting, cloudy, sweet and fizzy, as Federweisser, Sturm, burčák or Chilean chicha de uva. EU law defines it as must that has some alcohol but has used up less than three fifths of its sugar, and Chile's rules set its strength. It is a seasonal drink of the grape harvest.
| Fresh grape must (Vitis vinifera) | Chilean chicha cruda may be made from fresh or sun-dried (asoleada) grapes; must that has been cooked gives chicha cocida[cl-d78][eu1308] |
| Yeast | The yeasts that work in the pressed must turn its sugar into alcohol and carbon dioxide. A winemaking magazine says makers either rely on natural inoculation or pitch a cultured yeast[dwi][wmm-federweiser] |
| Starter | natural inoculation or a pitched cultured wine yeast; a winemaking magazine says makers choose between the two |
Total time across the recorded steps: 6 h – 8 h
What changes: Grapes are pressed and the must runs out
Output: must.
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
Across Europe and South America, fresh grape must is sold and drunk while it is still fermenting, cloudy, sweet and fizzy, as Federweisser, Sturm, burčák or Chilean chicha de uva. EU law defines it as must that has some alcohol but has used up less than three fifths of its sugar, and Chile's rules set its strength. It is a seasonal drink of the grape harvest. Made in 5 steps over 6 h – 8 h. The longest step, taste, then chill or keep warm, takes 6–8 h (Deutsches Weininstitut).
| Main step | 6–8 hReported[dwi] | Taste, then chill or keep warm |
|---|---|---|
| Temperature | 12–16 °CReported[wmm-federweiser] | Let the must start fermenting |
| Acidity | pH 3.1–3.6Reported[wmm-federweiser] | Let the must start fermenting |
These drinks are wine caught early. They are sold while the yeast is still working, so they are sweet, cloudy and fizzy, and they change from day to day; wine is fermented out and cleared first.
Because the drink is still fermenting and giving off gas, it should not be sealed tight, and the bottle is carried upright. Chilean rules treat a chicha with more than 1.5 g/L volatile acidity as spoiled, and as adulterated above 300 mg/L total sulphur dioxide (400 mg/L when it holds more than 30 g/L of reducing sugar).
Every number is labelled with how it is known. How this atlas is made
Wikipedia's Spanish article says that in Chile and Cuyo "chicha" came to mean grape ferments after the Spanish arrived with their plants, and that the vine spread in central Chile in the 17th and 18th centuries.
