ABSTRACT
Macrofungi represent a rich source of compounds and novel products. Besides their nutritive value and rich taste, lately the functional characteristics are in the research focus. Meat replacement, bread, fermented non-alcoholic beverages, tonics, supplements and spirits have been produced from macrofungi or their biologically active compounds. However, the sector of alcoholic beverages is still at its beginnings with a great market potential driven by the new group of consumers, the so-called ‘health concerned’. Efforts in developing mushroom alcoholic beverages are scarce with the dominance of patents for beer and Chinese health wine. This chapter provides an overview of the state-of-the-art in research and patents, for three main groups of alcohol-based products – beer, wine and spirits. For every distinctive beverage group, there is a history of use, current findings concerning the production technology, quality and acceptance among the potential consumers. Finally, there are evidence-based market prospects. Special attention has been given to Ganoderma lucidum and its use in the production of spirits.
