A recent study by researchers at 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). The research, led by Lei Jiang and his team, examined the surface tension of various types of alcohol using techniques like nuclear magnetic resonance imaging and computer simulations.
The scientists analyzed the clusters of water and ethanol molecules at different levels of ABV and temperatures, observing changes that occurred within the beverages. 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 colder, less alcoholic liquids were perceived as more refreshing due to changes in their molecule clusters becoming more compact when the temperature dropped. On the other hand, warmer liquids with a higher ABV were perceived as more pungent and tasted more alcoholic due to changes in their cluster formation. 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 the same receptors in the mouth as heat does.