Table 1 Sampling locations and key points in the elaboration process of Chicha de Güiñapo in the Arequipa region
Zone | Arequipa (Z1) | Characato (Z2) | Socabaya (Z3) | Chiguata (Z4) | Uchumayo (Z5) |
|---|---|---|---|---|---|
Latitude | − 16.457194 | − 16.464156 | − 16.457194 | − 16.402603 | − 16.424996 |
Longitude | − 71.543811 | − 71.493390 | − 71.543811 | − 71.391579 | − 71.663230 |
Name of the Picanteria | La Nueva Palomino | Charito | Andenes del Koricancha | Doña Leo | Picanteria-Bar Marilú |
Raw material | Purple corn | Purple corn | Commercial Güiñapo1 | Commercial Güiñapo1 | Commercial Güiñapo1 |
Germination | 15 days | 20 days | No | No | No |
Drying | 3 days | 5 days | No | No | No |
Milling | Yes | Yes | No | No | No |
Güiñapo/water rate (kg/L) | Not informed | 1/33 | 1/20 | 1/16 | 1/18 |
Boiling (h) | 3 | 1 | 1 | 1 | 3 |
Filtration | Yes | Yes | Yes | Yes | Yes |
Fermentation | Overnight with addition of sugar | Overnight with addition of sugar | 12 h | 12 h | 4–5 h with addition of sugar |
Starter | Chicha from the previous day | Chicha from the previous day | Chicha from the previous day | Chicha from the previous day | Chicha from the previous day |
Additional ingredients after fermentation | Sugar4 | None2 | Sugar3 | Sugar3 | Sugar4 |