Description of wine mushroom
Wine mushroom is a symbiosis of living wine bacteria and microorganisms. The body looks like a thick, dark red shapeless substance. This mushroom is used in the mass production of wine.
Description of wine mushroom
Growing
Wine mushroom is a synthesis of bacteria and myxomycetes. It appeared in Japan and its special properties were found there. Nowadays it is often used in winemaking.
Growing a mushroom from scratch at home will not work, you need to buy it.
House growing rules:
- Pour 2.5 liters of water into a container and add 150 g of tomato paste without salt to it (it can inhibit the development of the fungus or even kill it) and add 0.5 kg of sugar. Stir until smooth.
- Place a culture of wine mushroom - 250 g in a container (bottle for 3 liters) and pour the resulting syrup. Fill not under the very neck of the bottle, because during fermentation, the liquid may "escape", but leave some free space.
- Put a condom or rubber glove on the neck of the container. Leave on for 2-3 weeks. The glove will initially inflate, but when fermentation is complete, it will fall off.
- From above, the drink will be white - this liquid must be carefully drained.
- At the bottom, after pouring the drink, a cloudy red precipitate will be noticeable - wine mushroom. This slurry must be thoroughly rinsed and transferred to a bowl with cool water. Cover the container with gauze and leave in the refrigerator. There he can be saved for a long time.
- To make another portion of wine, the mushroom must be divided into 2 parts, put in different containers and the process must be repeated. With each repetition, the mushroom grows in size.
Attention! "Production" of the drink must be carried out only in places inaccessible to children and pets.
Useful qualities and contraindications
Wine mushroom has beneficial properties and contraindications for use.
Product benefits
Wine made from wine mushroom relaxes the walls of blood vessels and improves blood circulation. Wine is born in fermentation, it has many biological substances that are beneficial to humans. A drink made from homemade mushrooms has a healing effect.
To enhance bowel function, it is advised to take 50 ml of wine per day. Especially useful in this case are wines made from apples, currants or gooseberries.
And homemade wine also has a bactericidal and antiseptic effect. These properties are caused by the presence of specific phenolcarboxylic acids. Due to its bactericidal and tanning qualities, the use of the drink is popular in some branches of medicine.
Contraindications
There are also contraindications for use:
- kidney and liver disease;
- hypertension;
- pancreatitis;
- mental disorders;
- depression.
It is not advised to consume alcohol made from such a mushroom for ulcers and other gastric ailments.
Interesting recipes
Wine mushroom can be used to make champagne
Wine mushroom is also used to make champagne and vinegar.
Champagne
To do this, take:
- wine mushroom - 0.5 l.
- sugar - 500 g;
- purified water - 2 l;
- tomato paste (no salt) - 2 tbsp. l.
Place sugar and water in a container. Stir until all the sugar is dissolved. After that, tomato paste is poured in and mixed again until a homogeneous mixture is formed. The organism itself is added to this mixture and stirred again.
Then the dishes are closed and placed in a dry, dark place at room temperature. Champagne will be infused for about 5 days. When the body completely lies to the bottom, and the liquid becomes clear, the champagne is ready. It is poured into a clean container through a thin hose.
Irina Selyutina (Biologist):
Wine mushroom, in the opinion of the overwhelming majority of those who were engaged in the preparation of wine or champagne on its basis, has an interesting feature. It consists in the fact that this "mushroom" very much does not like moving and strong shaking. All lovers of homemade spirits believe that it should be kept in one specific place and not rearranged unless absolutely necessary. As it turned out, the degree of the drink, its sparklingness, can radically differ from the expected result. Therefore, on the forums you can find messages in which already skilled "winemakers" warn newcomers that there is absolutely no need to rush to throw away the wine mushroom if the first batch of the drink fails.
According to everyone who prepared homemade alcoholic beverages with the help of wine mushroom, the critical temperature is + 30 ℃. The temperature of the liquid in which the mushroom is placed must be below this mark, but not higher at all - otherwise the mushroom will die before fermentation begins. Although no one forbids mixing sugar and pasta in hot water.
Vinegar
Wine vinegar is also obtained from these organisms, in addition to wine. Vinegar contains many important trace elements and minerals. And the organism that remains can be used more than once.
The vinegar preparation method is not very complicated. To do this, the mushroom is left in the "blank" for a month in a warm and dark room. At the first stage of fermentation, wine will be obtained, but already at the second stage - vinegar.
The main thing is to store it correctly. To do this, the vinegar is poured into a jar, covered with gauze and sent to the refrigerator.
Conclusion
This mushroom has gained its popularity due to its unique qualities. It is used in winemaking all over the world. But before you independently prepare a product based on this organism, you need to study its features and disadvantages.
