Patent ID: 7244456

Claim:
A process for the preparation of mushroom wine comprising the steps of: (i) combining fresh mushroom, warm water and sugar in a sterilized primary fermentor to form a mixture; (ii) adding acidic substance to the mixture when the temperature of the mixture reaches room temperature; (iii) allowing the mixture to stand for one or two days; (iv) adding yeast or yeast culture to the mixture; (v) stirring the mixture to add oxygen and release accumulated heat; (vi) racking off lees of the wine into a sterilized secondary fermentor for anaerobic fermentation when the specific gravity; and reading reaches between 1.010 to 1.000, and anaerobically fermenting the wine; and (vii) racking the wine again at a specific gravity reading of 1.000 or less into another sterilized container.