A recent study by Lei Jiang and his team from the Chinese Academy of Sciences has shed light on how the molecular composition of alcoholic beverages is affected by temperature and alcohol by volume (ABV). Using techniques such as nuclear magnetic resonance imaging and computer simulations, the scientists analyzed the surface tension of various types of alcohol and observed changes in the clusters of water and ethanol molecules at different levels of ABV and temperatures.
To understand how these alterations in molecular clusters influenced people’s perceptions of the drinks, Jiang’s team collaborated with the Chinese baijiu brand Wuliangye to conduct taste tests. The results showed that liquids that were colder and less alcoholic were associated with a more refreshing taste due to the structure of 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 taste more alcoholic because of changes in their cluster formation.
However, Gavin Sacks from Cornell University cautioned that linking molecular clusters to taste is complex, as it is also influenced by other factors such as flavor compounds present in the drink. Nevertheless, this study provides valuable insights into how temperature and ABV can affect the sensory properties of alcoholic beverages, which can help producers create better tasting drinks for consumers.