SideBlog: The Science of Dilution by Doug Winship 13 March science, Sideblog The Science of Dilution. Audrey Saunders and Harold McGee explain why water can make aromas stronger. Related posts: SideBlog: Harvard Does the Science of Cocktails SideBlog: The Science of Thwarting Prohibition Ice Science Update SideBlog: The Perfect Bloody Mary—It’s SCIENCE!1!!1 TAGS alcohol, aroma, dilution, water 1 COMMENT Add Comment Jordan 13 March Reply Huh. I was kind of dubious about the idea of alcohol clusters, but after a bit of poking around there are legit papers on the subject. Ultimately though, simple solubility seems like the best explanation for how dilution works. Jordan(Quote) (Reply) Click here to cancel the reply Your email address will not be published. Required fields are marked * Notify me of follow-up comments by email. Notify me of new posts by email.