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Why you can taste more ethanol in a cold pint of beer or warm glass of baijiu - EurekAlert
We all have our own preferred drinking temperatures for different alcoholic beverages, with people commonly enjoying beer or white wine chilled, red wine near room temperature, or baijiu (Chinese whisky) or sake warmed. Now, in a paper publishing in the journal <em>Matter</em> on May 1, researchers report that alcoholic beverages may taste more or less “ethanol-like” at different temperatures, and this may be explained by how water and ethanol form either chain-like or pyramid-shaped clusters at the molecular level.
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