Components in water reduce the alocohol-stimulative taste of spirits
- MOJ Food Processing & Technology
Effects of solutes on the stimulative taste of ethanol in transparent spirits such as vodkas were reviewed. It was demonstrated that MgCl2, MgSO4, and NaHCO3 could reduce the alcohol-stimulative taste of spirits and, at the same time, strengthen the hydrogen-bonding structure of water-ethanol in spirits. It was suggested the reduction of the alcohol-stimulative taste is related with a change of the hydrogen-bonding structure in spirits byproton nuclear magnetic resonance (1H NMR) spectroscopy. These salts in spirits seem to be originated in water added to spirits before bottling. Some salts in water could affect the stimulative taste of ethanol in spirits.
Vodka, Shochu, alcoholic beverage, ethanol, alcohol, water, NMR