Aplicación de técnicas de coctelería con base en chichas de quínoa, arroz, maíz, yuca y caña de azúcar

Abstract

The chicha is a traditional Ecuadorian drink of low alcohol content that is obtained from the fermentation of cereals and fruits, whose starches and sugars are fermented and transformed into alcohol by the action of yeast. In Ecuador there are some varieties of chicha among which is chicha de jora, chicha de arroz, chicha de quinoa, chicha de yuca, chicha de frutos, among others; However, its use and consumption has been limited by the lack of experimentation with this drink. The following work seeks to implement the use of some varieties of chicha present in Ecuador as the basis for the formulation of new signature cocktails through a study in which we will experiment with the combination of chicha varieties with different alcoholic and non-alcoholic beverages developing new recipes, thus seeking to give a new use and added value to this traditional Ecuadorian drink The research will be supported by scientific and academic texts that contain and provide information on characteristics of chicha, organoleptic properties, socio-cultural and historical aspects through which the objectives can be met. Finally, some basic cocktail techniques with chichas were applied based on a previous experimentation with the different liquors; obtaining fifteen signature cocktails that show the association of the cocktail methods mentioned in the research with the five types of handmade chichas. Keywords: chicha, cocktail, signature cocktail, corn, quinoa, cassava, rice, oats