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Sensory quality of these beverages is not only governed by trace flavor compounds but is fundamentally influenced by the dynamic, hydrogen-bonded networks formed between ethanol and water molecules. This review summarizes progress in elucidating the structural characteristics, stability, and transformation mechanisms of EWC across different alcoholic matrices, with a particular emphasis on contributions from multiscale spectroscopic methods including infrared (IR), Raman, nuclear magnetic resonance (NMR), and fluorescence spectroscopy, often coupled with two-dimensional correlation analysis. We further examine how external factors (temperature, electric fields) and endogenous components (acids, esters) modulate EWC architecture and, consequently, perceived taste and mouthfeel. 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