A new study by scientists reveals how the temperature of a drink affects the perception of the taste of alcohol.
About this information Sciencedaily reported, URA-Inform reports.
Experts said that water and ethanol molecules form different types of clusters at different temperatures, which affects the perception of taste.
The study, led by materials scientist Lei Jiang, found that when At low temperatures, ethanol and water molecules form more pyramid-like clusters. This reduces the sense of “ethanol” taste, which makes a drink such as beer taste less alcoholic.
In contrast, at higher temperatures the clusters become more chain-like, resulting in a more pronounced alcohol taste. This explains why some drinks, such as baijiu (a Chinese spirit), may taste differently depending on the ambient temperature.
These discoveries allow manufacturers to create drinks with the desired level of “ethanol” taste, even while reducing the overall content alcohol.
Recall that it was previously reported why you cannot boil an egg on the top of Everest: scientists explained the essence of the problem.< /p>
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