Dukang is a strong-flavor liquor.
Dukang wine is a strong-flavor liquor. Dukang Liquor uses glutinous sorghum as raw material, adds high-quality wheat to pick and brew high-temperature koji, and is fermented in old cellars. Dukang wine has a strong cellar aroma, which is mainly a compound aroma with ethyl hexanoate as the main body.
Dukang wine is a famous wine in Chinese history. It was named after Dukang was first made. It is known as "tribute wine" and "fairy wine". The poets and literati of the past dynasties have formed an indissoluble bond with it. They often sing poems about wine, use wine to brew poems, poems enhance the feeling of wine, and wine helps poetry flourish.
The cellar aroma mentioned in the strong-flavor Dukang wine mainly refers to the compound aroma with ethyl hexanoate as the main body. It is the caproic acid metabolized by the cellar mud microorganism Hexanobacterium and esterified with ethanol. The aroma of the reacted substance is a fruity aroma similar to pineapple.
The Story of Dukang Wine
About Dukang Wine, it is said that the man who made the wine is Dukang. Legend has it that he was the first person to make wine. According to "Historical Records of Xia Benji" and other historical documents, a coup occurred during the reign of the fourth king of the Xia Dynasty, the emperor. The emperor was killed. At that time, the emperor's wife Houmin was pregnant. , fled to her parents' place "Yu" and gave birth to a son.
Because he hoped that he could make a difference like his grandfather Zhongkang, he was named Shaokang (ie Du Kang). Du Kang, a young man, made a living by herding cattle. He couldn't finish the food he brought and fell into an empty mulberry tree. After a while, Shaokang discovered that the leftover rice in the tree had changed its taste and the juice produced was unusually sweet. This aroused his interest, so he studied and thought about it repeatedly.