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 TAGS alcohol, aroma, dilution, water RELATED POST Thoughts on “The Wagon” by Doug Winship Followup: Maker’s Mark Completes the New Coke Maneuver by Doug Winship Tiki Timeout: Alcohol, Is There Nothing It Can’t Do? by Doug Winship 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 Jordan(Quote) (Reply) Click here to cancel the replyYour email address will not be published. Required fields are marked * By using this form you agree with the storage and handling of your data by this website. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.