Hi,
The other day I bought some non alcoholic wine to try. The last such I tried was about 10 years ago, and I wondered if any progress had been made. It hasn't - non alcoholic wine (or beer) still tastes different to normal.
My questions are: Why is this? I thought 'alcohol' itself was a colourless and tasteless chemical? If so, why is it that we can detect whether it is present in a drink or not?
I wasn't sure if this was the right sub forum in which to post this question, so Mods, please move it if you want.
OB