杯中乾坤——酒杯中的物理化学

成阳阳 蒋海英

引用本文: 成阳阳, 蒋海英. 杯中乾坤——酒杯中的物理化学[J]. 大学化学, 2026, 41(8): 313-320. doi: 10.12461/PKU.DXHX202602010 shu
Citation:  Yangyang Cheng,  Haiying Jiang. 杯中乾坤——酒杯中的物理化学[J]. University Chemistry, 2026, 41(8): 313-320. doi: 10.12461/PKU.DXHX202602010 shu

杯中乾坤——酒杯中的物理化学

    通讯作者: 蒋海英,E-mial:jianghy@nwu.edu.cn
  • 基金项目:

    陕西省线下一流课程建设项目(物理化学)

摘要: 酒杯中蕴藏着精妙的物理化学原理,共同塑造着它的感官世界。酿酒本质上是反应动力学的艺术,风味的生成与演变皆在时间的催化中完成。酒体的浊度则源于胶体颗粒对光的散射,影响着外观的朦胧与质地的感知。而那缓缓淌下的“酒泪”,是表面张力在杯壁上一笔一画。最终,萦绕于舌尖的甜涩平衡与醇厚层次,则由各风味物质间的化学势悄然主导。这些原理共同塑造了一杯酒的视觉、嗅觉与味觉体验。

English

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  • 发布日期:  2026-06-03
  • 收稿日期:  2026-02-05
  • 接受日期:  2026-04-17
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