A recent study by researchers at the Chinese Academy of Sciences has shed light on how temperature and alcohol by volume (ABV) can impact the taste profile of alcoholic beverages. The study, led by Lei Jiang, found that the way water and ethanol molecules cluster together at different temperatures can affect the flavor of drinks like beer, rice wine, and baijiu.
To understand this phenomenon, Jiang’s team used techniques such as nuclear magnetic resonance imaging and computer simulations to examine the surface tension of various types of alcohol. They analyzed the clusters of water and ethanol molecules at different levels of ABV and temperatures, observing changes that occurred within the beverages.
The results showed that liquids that were colder and less alcoholic were perceived to have a more refreshing taste due to changes in their molecular clusters becoming more compact when the temperature dropped. On the other hand, drinks that were warmer and had a higher ABV were perceived to be more pungent and tasted more alcoholic because of changes in their cluster formation.
Gavin Sacks from Cornell University cautioned that linking molecular clusters to taste is complex, noting that the burning sensation of alcohol triggers receptors in the mouth similar to heat. However, he also pointed out that this study highlights how important factors like temperature and ABV are when it comes to shaping our perceptions of flavor in alcoholic beverages.
