For fermentation, H. erinaceus powders were added towater in three
different concentrations (1.25% w/v, 2.5% w/v, 5% w/v), and initial
sugar concentrations were adjusted to 25 Brix. During fermentation,
alcohol contents increased from 0% to 16.33e16.87% and the
soluble solids contents decreased from 25 Brix to 14.07e14.47 Brix
in samples (Fig. 1(a)).