Researchers at the Chinese Academy of Sciences recently discovered that the way water and ethanol molecules cluster together at different temperatures can affect the taste profile of alcoholic beverages. In a study, Lei Jiang and his team examined how factors like temperature and ABV impact the molecular composition of drinks such as beer, rice wine, and baijiu.
Using techniques like nuclear magnetic resonance imaging and computer simulations, the scientists analyzed the surface tension of various types of alcohol. By examining the clusters of water and ethanol molecules at different levels of ABV and temperatures, they were able to observe changes that occurred within the beverages.
To understand how alterations in molecular clusters influenced people’s perceptions of the drinks, Jiang’s team collaborated with Wuliangye, a Chinese baijiu brand, to conduct taste tests. The results showed that liquids that were colder and less alcoholic were associated with a more refreshing taste due to their molecule 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 changes in their cluster formation caused them to release more heat into the mouth. However, Gavin Sacks from Cornell University cautioned that linking molecular clusters to taste is complex and pointed out that the burning sensation of alcohol triggers receptors in the mouth similar to heat.