The effects of solutes on the stimulative taste of ethanol in transparent spirits like vodkas were studied to see which components could change the alcohol-stimulative flavour and so improve the spirits' quality. MgCl2, MgSO4, and NaHCO3 have been shown to lower the alcohol-stimulative taste of spirits while also strengthening the hydrogen-bonding structure of water-ethanol in spirits. The proton nuclear magnetic resonance (1H NMR) spectroscopy revealed that the lowering of the alcohol-stimulative taste is linked to a change in the hydrogen-bonding structure in spirits. These salts in spirits appear to have come from water added to spirits prior to bottling. The stimulative taste of ethanol in spirits may be affected by several salts in water. Water has been proven to be a crucial element that has a significant impact on the quality of spirits.
Author(S) Details
Akira Nose
Department of Nutritional Science, Faculty of Human Ecology, Yasuda Women's University, 6-13-1, Yasuhigashi, Hiroshima Asaminami-ku, Hiroshima 731-0153, Japan.
View Book:- https://stm.bookpi.org/CACS-V6/article/view/4351
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