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Researchers at the Chinese Academy of Sciences may have unlocked the secret of the ideal temperature for enjoying alcoholic beverages.
Their breakthrough study, published in scientific journal matterExplains why beer often tastes better when served cold and why whiskey can be more enjoyable neat.
The research sheds light on how the molecular structure of water and ethanol changes with temperature, affecting the overall flavor perception of these beverages.
Molecular dynamics of cold beer
Studies show that at lower temperatures, alcohols form more pyramid-shaped structures around water molecules. This is especially evident in beverages with 5% to 11% alcohol content, such as beer, which is best served at 41°F.
At this temperature, beer exhibits an increase in chain-like structures that enhances its flavor, making it better to drink cold. This insight explains the traditional preference for cold beers, fairly light beers with an alcohol percentage between 4% to 6%, and craft beers between 6% and 10%.
Why does whiskey sometimes taste better?
This research extends beyond beer. Although the study does not detail specific temperatures for whiskey, the implications suggest that at room temperature, whiskey’s higher alcohol concentration may favor a different molecular arrangement, potentially enhancing its flavor when consumed neat. Could.
This may provide scientific support for why many whiskey lovers prefer their drink without ice.
FILE – The sun shines on two empty beer bottles stuck in the snow. (Photo by Guido Kirchner/Picture Alliance via Getty Images)
Refutation of old mantras about drinking alcohol
In addition to discovering the optimal drinking temperature, the scientists also addressed common wine consumption myths, such as “Wine before beer, you’re in the clear.” The findings suggest that these may not have any scientific basis, but are more related to drinking patterns and the effects of alcohol at different temperatures.
“At lower temperatures, tetrahedral (pyramid-shaped) clusters become less concentrated,” said lead author and materials scientist Lei Jiang. said in a statement,
According to a report by Phys.orgThe researchers are optimistic about the practical applications of their findings.
They propose that the beverage industry could use these insights to develop new alcoholic products that optimize ‘Ethanol-like’ taste while potentially reducing the actual ethanol content. Researchers say this could revolutionize the manufacturing of alcoholic beverages, offering products that meet more sophisticated tastes and preferences.
This story has come out from Los Angeles.
