 It contains a relatively small amount of alcohol, 1-3% abv.In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry.Naturally occurring ptyalin enzymes in the maker's saliva catalyse the breakdown of starch in the maize into maltose.