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Vodka Brand Differences May Reflect Water-Alcohol Arrangement

I once took part in a vodka tasting contest, in which participants tried to tell an expensive brand from a cheap one. I don’t recall the exact outcome, for obvious reasons. But I do know that several people swore they could taste the difference.

我曾經(jīng)參加過一個(gè)伏特加品酒大賽，賽上要求參與者辨別出頂級(jí)伏特加與普通品牌。由于種種原因，我已不記得當(dāng)初的比賽結(jié)果。但的確有人信誓旦旦地表示他們能品出其中的區(qū)別。

Well, maybe they could. Because according to a study in the Journal of Agricultural and Food Chemistry, different vodkas can have different molecular “structures,” which could drive drinkers to favor one brand over another. [Naiping Hu et al., SV]

好吧，也許他們的確能。因?yàn)楦鶕?jù)《農(nóng)業(yè)與食品化學(xué)學(xué)報(bào)》發(fā)布的一項(xiàng)研究[作者Naiping Hu等，SV]，不同品牌的伏特加含有不同的分子“結(jié)構(gòu)”，該分子“結(jié)構(gòu)”決定了飲酒者對(duì)酒品的選擇。

Vodka’s an alcoholic beverage that’s supposed to be relatively flavorless. So researchers got to wondering: how come people who enjoy the stuff often express brand preference?

一直以來，人們認(rèn)為伏特加是一種相對(duì)無味的酒精飲料。因此科學(xué)家們感到困惑：為什么喜歡這種酒的人經(jīng)常表現(xiàn)出特定的品牌偏好？

Being good little scientists, they trotted out their spectroscopic equipment and examined the chemical signatures of five different vodkas. What they found is that each brand differs in how its ethanol molecules cluster. In the ethanol-water mix we call vodka, some of the ethanol molecules get surrounded by a sort of “cage” made of water. And different brands differ in how much ethanol is caged. Vodkas with fewer cages might seem more “watery” than those with more structure.

于是這些可愛稱職的科學(xué)家們拿出光譜儀器開始考察。他們觀察了五種伏特加的化學(xué)結(jié)構(gòu)，發(fā)現(xiàn)其中的區(qū)別在于乙醇分子的聚集方式。在我們稱之為伏特加的乙醇與水混合物中，一些乙醇分子周圍存在著水分子構(gòu)成的“籠”。而籠內(nèi)乙醇分子的數(shù)量決定了伏特加之間的差別?；\越少，口感愈淡。

Of course, drink enough of the stuff and it really won’t matter how tightly caged it is. You’ll be loose as a grey goose.

當(dāng)然，只要喝得盡興，管它籠多籠少呢。你就會(huì)感覺自己像灰雁一樣自由暢快地翱翔。

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