# Maize and Sorghum as Raw Materials for Brewing, a Review
## 2 Maize and Sorghum: Raw Materials for Brewing
### The Use in Brewing
#### 2.3.1 Maize
Studying the relations between sensory properties and chemical characteristics via multiple factor analysis (MFA) helped explain the influence of each malt type (red maize, blue maize and barley malt) on chemical characteristics and sensory attributes. Over 100 volatile compounds were quantified by headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME/GC-MS). Terpenes and phenols were the groups of volatile compounds that better characterized the beers containing maize. The anthocyanin content of maize beers ensures colors in the amber, copper, and red families and can prevent the development of unwanted tastes and aromas [75]. [PERSON] et al. (2017) analyzed the chemical characteristics and antioxidant activity in three separate stages of the blue corn malt beer manufacturing process. The influence of adding caramel malt and various amounts of Guajillo hops and chili was analyzed, creating several types of blue maize malt beer. Upon completing statistical analysis, using ANOVA and multivariate methods, the best concentration of anthocyanins and antioxidant capacity was found in two varieties of beer (obtained with 85% corn malt and 15% caramel malt) [8]. Chicha de jora is a type of traditional corn beer (chicha) from South America. It is still widespread in Andean countries, where it is consumed for its nutritional properties [78]. Obtaining this product begins with the process of preparing maize malt from corn morocho. The corn is soaked for 3-8 days. For germination, the water is removed, and the grains are set for one to two weeks on the leaves of _Baccharis latifolia_ (Chilca), _Sambucus nigra_ (Sauco) or _Alnus glutinosa_ (Aliso) at room temperature. After that, the germinated grains are dried for one to two weeks. Stones are traditionally used for the grinding process. The resultant flour is introduced into the water and boiled for 1-2 h. At this stage, some manufacturing recipes provide for the addition of other ingredients, e.g., chancaca corn, barley, sugar, cinnamon, cloves, wheat flour, quinoa, fava beans, herbs, or fruits. Fermentation takes place in several containers, depending on the capacity of the chicheria, and is frequently an uncontrolled procedure that can take anywhere from 24 h to 15 days. To start the fermentation process, according to ancient practices, ceramic vessels called tomin are used. These vessels are made of a porous material that helps the adhesion and multiplication of microorganisms. During fermentation, particles of corn from the grinding process are continuously drained to obtain borage which can then be reused as the inoculum for subsequent productions. The addition of chicha borra in the second stage of fermentation gives the beverage a higher alcohol content by volume. Biochemical and physiological research has established the main role of the genus _Lactobacillus_ and genus _Leuconostoc_ in the fermentation process. Recent molecular studies utilizing next-generation sequencing methods have shown that lactic acid bacteria and yeast are the main populations accountable for the organoleptic properties of this drink. The data from the literature have expanded knowledge on the microbiota of this fermented beverage in different stages of the technological process, allowing the detection of minority species of bacteria or difficult-to-grow microorganisms. Although corn chicha is primarily brewed in northwestern Argentina, Brazilian rice chicha and cassava chicha from Ecuador have also been researched. Peruvian chicha has not been studied as closely or as often. [PERSON] et al. (2020) analyzed twenty-seven chicha samples from fourteen different chicherias in seven regions of Peru. They showed that fermentation was produced by a select group of microorganism species, dominated by lactic acid bacteria groups, which promote health and determine the hygienic and beneficial qualities of the finished product [77]. Umqombothi is a traditional South African beer.