The study, published in Matter on May 1st, was conducted by a collaborative team led by Prof. JIANG Lei other experts from the Technical Institute of Physics and Chemistry of the Chinese Academy of Sciences, CAS Key Laboratory of Bio-inspired Materials and Interface Sciences, and Wuliangye Yibin Co., Ltd.
In the work, researchers discussed how ethanol-water mixtures determine the critical alcohol content in beverages. By employing high-frequency proton nuclear magnetic resonance and molecular dynamics simulations, the research group revealed the presence of distinct ethanol-water molecular clusters within ethanol-water mixtures. The transitions of these clusters at specific critical points correspond remarkably with the alcohol content ranges of various renowned alcoholic beverages worldwide.
Furthermore, the study discovered that low temperatures enhance the formation of ethanol-dominated chain-like clusters, accounting for the preference for chilling beers and warming spirits like Baijiu to obtain similar ‘ethanol-like’ taste at lower alcohol content. This finding not only provides a scientific basis for traditional brewing techniques but also opens up opportunities for the future development of innovative alcoholic beverages.
This innovative research has not only demystified the traditional aspects that determine the ABV in alcoholic beverages but also provided a new scientific foundation for the standardized production in the alcohol beverage industry. By accurately controlling the critical points of ethanol-water clusters, manufacturers can maintain the ideal taste while reducing alcohol concentration, bringing a more diverse range of products to the market.
NEWS