A new study appeared in the journal Subjectreveals how the temperature of the drink affects the perception of the taste of alcohol. Scientists have shown that water and ethanol molecules form different types of clusters at different temperatures, which affects taste perception.

The study, led by materials scientist Lei Jiang, found that at lower temperatures, ethanol and water molecules form more pyramid-like clusters. This reduces the “ethanol” taste sensation, making a beverage like beer taste less alcoholic.

Conversely, at higher temperatures the clusters become more chain-like, leading to a more pronounced alcohol taste. This explains why some drinks, such as baijiu (Chinese liquor), may taste different depending on the ambient temperature.

These discoveries allow manufacturers to create beverages with the desired level of “ethanol” flavor even while reducing the total alcohol content. Source