CN106613327A - Method for standing wine cellar with mycelial culture medium and cooperative cultivation of edible fungi - Google Patents
Method for standing wine cellar with mycelial culture medium and cooperative cultivation of edible fungi Download PDFInfo
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- CN106613327A CN106613327A CN201611020409.5A CN201611020409A CN106613327A CN 106613327 A CN106613327 A CN 106613327A CN 201611020409 A CN201611020409 A CN 201611020409A CN 106613327 A CN106613327 A CN 106613327A
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- container
- wine
- culture base
- mycelium culture
- cellar
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- 235000014101 wine Nutrition 0.000 title claims abstract description 64
- 241000233866 Fungi Species 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000001963 growth medium Substances 0.000 title claims abstract description 18
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 15
- 238000012258 culturing Methods 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 241001330002 Bambuseae Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 4
- 229920003023 plastic Polymers 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 9
- 230000012010 growth Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000222532 Agrocybe Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000307222 Clitocybe maxima Species 0.000 description 1
- 244000234623 Coprinus comatus Species 0.000 description 1
- 235000004439 Coprinus comatus Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- GQWNECFJGBQMBO-UHFFFAOYSA-N Molindone hydrochloride Chemical compound Cl.O=C1C=2C(CC)=C(C)NC=2CCC1CN1CCOCC1 GQWNECFJGBQMBO-UHFFFAOYSA-N 0.000 description 1
- 241000392443 Pleurotus citrinopileatus Species 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009940 knitting Methods 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Mushroom Cultivation (AREA)
Abstract
The invention discloses a method for standing wine cellar with mycelial culture medium and cooperative cultivation of edible fungi, which includes the steps of packing the wine to be stored into a container with a top cover, covering the outer periphery of the container with an open housing with mesh, filling the mycelial culture medium between the container and the housing and covering the top of the container so as to ensure that the mycelial culture medium is coated with the entire container, and padding a paper or film between the mycelial culture medium and the housing. The wine in the container is stored under the cover of the mycelial culture medium, and the edible fungi are gradually growing on the mycelial culture medium along the surface of the housing. The container is a cask or a jar. The method for standing wine cellar with mycelial culture medium and cooperative cultivation of edible fungi has the advantages of ingeniously combining the wine cellar and the cooperative cultivation of the edible fungi, achieving the win-win situation of the wine cellar and the cultivation of the edible fungi, and meanwhile, obtaining the richer flavor of wine cellar and the higher nutritional value of edible fungi.
Description
Technical field
The invention belongs to store up wine and fungus growing technique field.
Background technology
Cellar for storing things wine has long history in China, is by wine is contained based on pig or other suitably store sth. in a cellar container
It is interior, it is housed in underground, grotto, in semi-underground wine cellar, removal of impurities flavouring is preserved to aging, makes the volatilization in the former wine for just having steamed
Property the strong volatile materials of excitant such as sulfide, aldehydes slowly vapor away, reduce the excitant of wine, and become the mouthfeel of wine
It is soft, soft, while generating new esters, make giving off a strong fragrance for wine.For a long time, the technique for storing wine is substantially using tradition
Method, wine base this holding stored out is the taste for storing liquor raw material, former fragrant and nutrition.
Edible mushroom is rich in protein, multivitamin, mineral matter, nutritious and with unique fragrance, if it is possible to
The unique fragrance of edible mushroom and nutrition are incorporated in wine, it will provide a kind of nutritious, mouthfeel for consumers in general excellent
New varieties wine, enriches the life of people.
The content of the invention
It is an object of the invention to provide a kind of utilization Mycelium culture base stands the side of cellar for storing things wine and collaboration culturing edible fungus
Method, makes to store sth. in a cellar that the wine for obtaining integrates aroma and bacterium perfume (or spice), nutritious, mouthfeel are excellent, enriches the life of people.Meanwhile, borrow
Help the wine for storing sth. in a cellar to improve the growing environment of edible mushroom, promote edible fungi growth, improve edible mushroom yield and quality.
The purpose of the present invention is achieved through the following technical solutions：
The method for standing cellar for storing things wine and collaboration culturing edible fungus using Mycelium culture base, is that the wine that will be stored loads band top
In the container of lid, in the open outer cover of the outer shroud upper band mesh of container, Mycelium culture base is packed between container and outer cover
And container top is covered, make Mycelium culture base coat whole container, and between Mycelium culture base and outer cover
Paper or film on pad；Wine in container is stored under the encirclement of Mycelium culture base, while along outer on Mycelium culture base
Cover surface gradually grows edible mushroom；The container is wooden barrel or crock.
Mycelium culture base of the present invention is edible mushroom bacterium bag, by edible mushroom bacterium bag around the radial successively code of container
Put, pile up always to covering container cap.The Mycelium culture base can also be from the beginning of container bottom, spread one layer and ferment
Material, spreads one layer of bacterial classification, repaves one layer of fermentation material, spreads one layer of bacterial classification, until be taped against that container cap is covered, on top layer fermentation material again
Bacterial classification is sprinkled, paper or film is covered.Can be with covered plastic on top layer Mycelium culture base.The outer cover is to be woven with bamboo
The bamboo trailing plants with mesh.For need on Mycelium culture base earthing could fruiting edible fungus variety, outside outer cover again
One layer of mesh cover of cover, pours between outer cover and outer layer net escutcheon and mixes wet soil, and the paper or film pad are in outer layer mesh cover
Inwall.
Using the inventive method, in the wine that the beneficial bacterium in Mycelium culture base can be penetrated into container, wine is made from edible mushroom
Some elite are absorbed in culture medium, the nutrient content of the bacterium pastil edible mushroom of uniqueness is dissolved in, store sth. in a cellar that the aroma for obtaining is dense to overflow,
The wine that conventional method is stored sth. in a cellar is compared, fragrance is stronger and unique, and excellent taste, nutritive value gets a promotion.Meanwhile, fill wine
Container just as a thermostat, the Mycelium culture base around container can be made to keep the temperature of suitable strain development growth,
It is unlikely to because temperature is too low not fruiting, improves the Cultivation condition of edible mushroom, promote the growth of edible mushroom, improves edible mushroom
Yield and quality.In the aroma immersion culture medium for distributing, make the fragrance of edible mushroom more prominent.
The inventive method dexterously organically combines cellar for storing things wine and edible mushroom culture, realizes the double of cellar for storing things wine and edible fungus culturing
Win, and while obtained that fragrance is stronger, the wine that nutritive value is higher and edible mushroom, with preferable market prospects.
Description of the drawings
Fig. 1 is the schematic diagram that wine and culturing edible fungus are stored using the inventive method；
The schematic diagram of the outer cover of Fig. 2 tyre mesh；
Fig. 3 is the schematic diagram for covering one layer of mesh cover again outside outer cover.
Specific embodiment
As shown in figure 1, the method that utilization Mycelium culture base of the present invention stands cellar for storing things wine and collaboration culturing edible fungus, is
The wine that will be stored is fitted into the container 1 with top cover 2, in the open outer cover 3 of the outer shroud upper band mesh of container, by Mycelium culture
Base 4 is packed between container and outer cover and covers container top, makes Mycelium culture base coat whole container, and
Upper paper or film 5 are padded between Mycelium culture base and outer cover；Wine in container is stored under the encirclement of Mycelium culture base, together
When gradually grow edible mushroom along shroud surface on Mycelium culture base.The outer cover is as shown in Fig. 2 be to be woven using bamboo
Bamboo trailing plants with mesh.The Mycelium culture base is edible mushroom bacterium bag, as shown in figure 1, it is in put that edible mushroom bacterium bag 4 is surround into container
Penetrate shape successively to pile up, pile up always to covering container cap.Mycelium culture base can also be adopted from the beginning of container bottom, paving one
Layer fermentation material, spreads one layer of bacterial classification, repaves one layer of fermentation material, spreads one layer of bacterial classification, until be taped against that container cap is covered, in top layer fermentation
Sprinkle bacterial classification on material again, cover paper or film.The container of dress wine is preferably wooden barrel, next to that crock, covers top cover, lid should not
The too critical gap for having fume to come in and go out, cover rim will all shelter from vessel port, in case water is flowed into container.With bamboo strip knitting one
The open outer cover that 40～50 centimeters bigger than wine container diameter of diameter, the mesh on outer cover is more slightly larger than egg, by Mycelium culture base
Successively it is packed in outer cover, outer cover inwall is good with two or three layer of paper washer, clogs to covering container cap, then cover paper, then lid one
Layer plastics above, notes plastics hide should not be too tight, to have enough air entrance.
Mycelium culture base can be with oneself making, it is also possible to directly purchase.Culture medium will have vigorous mycelium.Culture medium
Making material mostly be cotton seed hull, wood chip, peanut shell, various crops leftovers, soil, various farmers''s excrement etc..Raw material shape can be used
Into, grog firing system, fermentation material is formed, can made by the requirement of oneself variously-shaped.The kind of edible mushroom can select high temperature
Kind, middle temperature kind and low temperature kind, high temperature kind such as T.lobayense Heim, clitocybe maxima, agrocybe, black chicken are vertical etc., and middle temperature kind is as flat
Mushroom, coprinus comatus, Pleurotus citrinopileatus etc., low temperature kind such as asparagus, seafood mushroom, pleurotus eryngii etc..The wine of cellar for storing things can be white wine, fruit wine,
Grape wine, yellow rice wine, low wine, high wine etc..Thickness between wine container and outer cover is typically at 20 centimeters or so.For mycelia
Body can naturally walk the kind in burying, and one layer of fermentation material of paving preferably spreads the culture medium mode of one layer of bacterial classification, every layer of fermentation material
30 centimeters or so of thickness.For grog kind culture medium, the polybag for being wrapped must be opened after mycelium length is good, it is also possible to two
Head is cut off standby, and many kinds of edible mushroom have been opened after bag, it will from opening fruiting, simply time length, so
During cellar for storing things, the space of fruiting is reserved between adjacent outer cover.Whole charge levels can be just covered with later within general 20 days.
Due to the edible fungus variety that has need on Mycelium culture base earthing could fruiting, therefore can with as shown in figure 3,
Method using one layer of mesh cover 6 is covered again outside outer cover, pours between two layers of mesh escutcheon and mixes wet soil 7, paper or film 5
Pad is in outmost mesh cover inwall.The effect one of paper or film is that the bulk cargo blocked such as fermentation material, a native class is not dropped out, more
Main purpose is moisture-heat preservation, and makes the Mycelium culture base i.e. fruiting time of service life longer.After fruiting, by paper
Or film is disclosed out or torn, to prevent from stopping the growth of edible mushroom.When find culture medium not fruiting and black when, remove change
New Mycelium culture base.
Using the inventive method, wine can substantially keep constant temperature in container with Natural regulation mycelia temperature, and mycelium is old
Change slowly, mycelium can ensure that wine temperature change of wine in seasonal variations is less, and composition is more stable, it is often more important that when wine is long
Between it is exuberant by mycelia fragrance, what wine also can be light has kind of a bacterium fragrance, and it is stronger that fragrance stores wine than tradition.Culture medium obtains wine
Regulation, fruiting has more mushroom two or three times than potted plant growth, and effect is much better than existing all edible fungus culturing patterns, particularly applies
Wooden cask wine stores up wine, and mycelium is contacted for a long time with wooden barrel, and mycelia is deeper into basic to want bacterium wine to be connected.Fruit wine adopts present invention side
Method is easily fermented, and grape wine effect is best.
Claims (6)
1. the method for standing cellar for storing things wine and collaboration culturing edible fungus using Mycelium culture base, it is characterised in that method is as follows：Will
The wine of storage is fitted into the container with top cover, in the open outer cover of the outer shroud upper band mesh of container, by the filling of Mycelium culture base
Between container and outer cover and container top is covered, make Mycelium culture base coat whole container, and in mycelium
Upper paper or film are padded between culture medium and outer cover；Wine in container is stored under the encirclement of Mycelium culture base, while in bacterium
Edible mushroom is gradually grown on filament culture medium along shroud surface；The container is wooden barrel or crock.
2. the method that utilization Mycelium culture base according to claim 1 stands cellar for storing things wine and collaboration culturing edible fungus, it is special
Levy and be, the Mycelium culture base is edible mushroom bacterium bag, edible mushroom bacterium bag is successively piled up around container is radial, always
Pile up to covering container cap.
3. the method that utilization Mycelium culture base according to claim 1 stands cellar for storing things wine and collaboration culturing edible fungus, it is special
Levy and be, the Mycelium culture base is from the beginning of container bottom, to spread one layer of fermentation material, spreads one layer of bacterial classification, repaves one layer of fermentation
Material, spreads one layer of bacterial classification, until be taped against covering container cap, sprinkles bacterial classification again on top layer fermentation material, covers paper or film.
4. the utilization Mycelium culture base according to claim 1 or 2 or 3 stands the side of cellar for storing things wine and collaboration culturing edible fungus
Method, it is characterised in that the covered plastic on top layer Mycelium culture base.
5. the utilization Mycelium culture base according to claim 1 or 2 or 3 stands the side of cellar for storing things wine and collaboration culturing edible fungus
Method, it is characterised in that the outer cover is the bamboo trailing plants with mesh woven with bamboo.
6. the utilization Mycelium culture base according to claim 1 or 2 or 3 stands the side of cellar for storing things wine and collaboration culturing edible fungus
Method, it is characterised in that cover one layer of mesh cover again outside outer cover, pours between outer cover and outer layer net escutcheon and mixes wet soil, institute
Paper or film pad are stated in outer layer mesh cover inwall.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611020409.5A CN106613327A (en) | 2016-11-17 | 2016-11-17 | Method for standing wine cellar with mycelial culture medium and cooperative cultivation of edible fungi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611020409.5A CN106613327A (en) | 2016-11-17 | 2016-11-17 | Method for standing wine cellar with mycelial culture medium and cooperative cultivation of edible fungi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106613327A true CN106613327A (en) | 2017-05-10 |
Family
ID=58807319
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611020409.5A Pending CN106613327A (en) | 2016-11-17 | 2016-11-17 | Method for standing wine cellar with mycelial culture medium and cooperative cultivation of edible fungi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106613327A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201823A (en) * | 1998-04-10 | 1998-12-16 | 杨光辉 | Series of wines |
| CN102839107A (en) * | 2012-09-20 | 2012-12-26 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of truffle wine |
| CN205491874U (en) * | 2016-02-24 | 2016-08-24 | 贵州思烤者酒业有限公司 | Cultivating container of white spirit is buried to upper portion serike, middle part and lower part |
| CN106085781A (en) * | 2016-08-18 | 2016-11-09 | 张应江 | A kind of sauce incense liquor continues mud grain organic-biological burying storage |
-
2016
- 2016-11-17 CN CN201611020409.5A patent/CN106613327A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201823A (en) * | 1998-04-10 | 1998-12-16 | 杨光辉 | Series of wines |
| CN102839107A (en) * | 2012-09-20 | 2012-12-26 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of truffle wine |
| CN205491874U (en) * | 2016-02-24 | 2016-08-24 | 贵州思烤者酒业有限公司 | Cultivating container of white spirit is buried to upper portion serike, middle part and lower part |
| CN106085781A (en) * | 2016-08-18 | 2016-11-09 | 张应江 | A kind of sauce incense liquor continues mud grain organic-biological burying storage |
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Application publication date: 20170510 |
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