Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Mass Spectrometry: Alcohol Fragmentation01:03

Mass Spectrometry: Alcohol Fragmentation

Alcohols (R-OH) ionize to lose one non-bonded electron from the oxygen atom, forming molecular ions. Due to their tendency to fragment rapidly, the intensity of the molecular ion peak in the mass spectrum is weak or sometimes absent. The fragmentation patterns for alcohols occur in two ways, i.e. ⍺-cleavage and dehydration. During ⍺-cleavage, the bond at the ⍺-position adjacent to the hydroxyl group cleaves to give a resonance-stabilized cation and a radical. However, intramolecular dehydration...
¹H NMR of Labile Protons: Temporal Resolution01:10

¹H NMR of Labile Protons: Temporal Resolution

Protons bonded to heteroatoms such as nitrogen and oxygen exhibit a range of chemical shift values. This is due to the varying degree of hydrogen bonding between the proton and the heteroatom in other molecules. The extent of hydrogen bonding affects the electron density around the proton, thereby giving different chemical shift values for the protons in the proton NMR spectrum.
The –OH proton in alcohols typically appears in the range of δ 2 to 5 ppm but can vary depending on the specific...
IR and UV–Vis Spectroscopy of Aldehydes and Ketones01:29

IR and UV–Vis Spectroscopy of Aldehydes and Ketones

Infrared spectroscopy, also known as vibrational spectroscopy, is mainly used to determine the types of bonds and functional groups in molecules. In aldehydes and ketones, the carbonyl (C=O) bond shows an absorption around 1710 cm-1. The C=O bond vibration of an aldehyde occurs at lower frequencies than that of a ketone. In addition to the C=O absorption in an aldehyde, the aldehydic C–H bond also gives two peaks in the 2700–2800 cm-1 range. This absorption, coupled with the C=O stretching, is...
IR Spectroscopy: Molecular Vibration Overview01:24

IR Spectroscopy: Molecular Vibration Overview

When Infrared (IR) radiation passes through a covalently bonded molecule, the bonds transition from lower to higher vibrational levels. The fundamental vibrational motions that result in infrared absorption can be classified as stretching or bending vibrations.
Stretching vibrations are vibrational motions that occur along the bond line, changing the bond length or distance between two bonded atoms. They are further distinguished as symmetric or asymmetric. In symmetric stretching, the...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Ethers from Alcohols: Alcohol Dehydration and Williamson Ether Synthesis02:29

Ethers from Alcohols: Alcohol Dehydration and Williamson Ether Synthesis

Overview
Ethers can be prepared from organic compounds by various methods. Some of them are discussed below,
Preparation of Ethers by Alcohol Dehydration
In this method, in the presence of protic acids, alcohol dehydrates to produce alkenes and ethers under different conditions. For example, in the presence of sulphuric acid, dehydration of ethanol at 413 K yields ethoxyethane, whereas it yields ethene at 443 K.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Improvement of astrocytic gap junction involves the anti-depressive effect of celecoxib through inhibition of NF-κB.

Brain research bulletin·2024
Same author

Effect of Ultrasonic Irrigation Combined with Epoxy Resin Paste in Single Visit Root Canal Treatment in Chronic Pulpitis.

Journal of the College of Physicians and Surgeons--Pakistan : JCPSP·2023
Same author

A Review of the Challenges and Nuances in Treating Rosacea in Asian Skin Types Using Cleansers and Moisturizers as Adjuncts.

Journal of drugs in dermatology : JDD·2023
Same author

Comparison Between Radial Forearm Free Flap and Pectora is Major Myocutaneous Flap for Reconstruction in Oral Cavity Cancer Patients: Assessment of the Quality of Life.

The Journal of craniofacial surgery·2021
Same author

Recommendations for Using Over-The-Counter Products as Adjunctive Acne Care in Asian Phototypes: Improving Treatment Outcomes and Managing Side Effects.

Journal of drugs in dermatology : JDD·2021
Same author

Clinical Immunophenotype at Disease Onset in Previously Healthy Patients With Cryptococcal Meningitis.

Medicine·2016

Related Experiment Video

Updated: Jun 5, 2026

An Introduction to Processing, Fitting, and Interpreting Transient Absorption Data
08:12

An Introduction to Processing, Fitting, and Interpreting Transient Absorption Data

Published on: February 16, 2024

Spectroscopic Decoding of Ethanol-Water Clusters in Alcoholic Beverages.

Cheng-Feng Zhang1,2, Yi Li3, Yuqing Wu1,2

  • 1State Key Laboratory for Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun, China.

Applied Spectroscopy
|June 4, 2026
PubMed
Summary

Ethanol-water clusters (EWC) significantly impact alcoholic beverage quality. Spectroscopic methods reveal how EWC structure and dynamics influence taste and mouthfeel, aiding industry advancements.

Keywords:
EWCEthanol–water clustersalcoholic beverageshydrogen bondingsensory qualityspectroscopic characterization

More Related Videos

Microdialysis of Ethanol During Operant Ethanol Self-administration and Ethanol Determination by Gas Chromatography
10:11

Microdialysis of Ethanol During Operant Ethanol Self-administration and Ethanol Determination by Gas Chromatography

Published on: September 5, 2012

Quantification of Ethanol Levels in Zebrafish Embryos Using Head Space Gas Chromatography
08:22

Quantification of Ethanol Levels in Zebrafish Embryos Using Head Space Gas Chromatography

Published on: February 11, 2020

Related Experiment Videos

Last Updated: Jun 5, 2026

An Introduction to Processing, Fitting, and Interpreting Transient Absorption Data
08:12

An Introduction to Processing, Fitting, and Interpreting Transient Absorption Data

Published on: February 16, 2024

Microdialysis of Ethanol During Operant Ethanol Self-administration and Ethanol Determination by Gas Chromatography
10:11

Microdialysis of Ethanol During Operant Ethanol Self-administration and Ethanol Determination by Gas Chromatography

Published on: September 5, 2012

Quantification of Ethanol Levels in Zebrafish Embryos Using Head Space Gas Chromatography
08:22

Quantification of Ethanol Levels in Zebrafish Embryos Using Head Space Gas Chromatography

Published on: February 11, 2020

Area of Science:

  • Food Science and Technology
  • Physical Chemistry
  • Spectroscopy

Background:

  • Sensory quality of alcoholic beverages depends on complex ethanol-water cluster (EWC) structures.
  • Understanding these dynamic hydrogen-bonded networks is crucial for beverage science.

Purpose of the Study:

  • To review advancements in understanding ethanol-water cluster (EWC) structures in alcoholic beverages.
  • To highlight the role of spectroscopy in elucidating EWC characteristics and their impact on sensory perception.

Main Methods:

  • Multiscale spectroscopic techniques: infrared (IR), Raman, nuclear magnetic resonance (NMR), and fluorescence spectroscopy.
  • Two-dimensional correlation analysis for structural elucidation.
  • Integration with computational modeling and artificial intelligence.

Main Results:

  • Spectroscopic methods provide molecular insights into EWC structural characteristics, stability, and transformation.
  • External factors (temperature, electric fields) and endogenous components (acids, esters) modulate EWC architecture.
  • Emerging predictive understanding of EWC behavior through integrated approaches.

Conclusions:

  • EWC dynamics are fundamental to the sensory quality (taste, mouthfeel) of alcoholic beverages.
  • Spectroscopy, coupled with computational methods, offers a scientific basis for beverage quality monitoring and optimization.
  • This knowledge supports tailored sensory design and process improvements in the beverage industry.