Mixture of carboxylic acids. aldehydes. alcohols. esters. furfurals and terpenes, They arise with the alcoholic fermentation as by-products of yeast metabolism and then act in beer. Wine and spirits as a flavor and aroma carrier. The fusel alcohols (also accompanying alcohols) such as B. butanol. hexanol. methanol and propanol, The unpleasant smelling substances are toxic, have a narcotic effect and stay in the body longer because they are slower than that ethanol be dismantled. They are broken down into toxins in the human body and lead to stress on the organs, especially the heart, liver, kidneys and nervous system. It is no coincidence that the term is used for lower quality alcoholic beverages rotgut used.
Above all, they are found in wines rich in extracts, but are usually only available in small and harmless quantities. Some red wines have a higher percentage, such as Cabernet Sauvignon and Zinfandel, It will be in wine Aroma also with whiskey or malt or as burnt designated. At a distillation they are mostly separated out; if the proportion is too high, the distillate tastes rough and tar-like. When ripening brandy but important and fragrant arise from it flavorings, With a higher salary and excessive alcohol consumption, they can a headache or the Male cat cause. See also on this topic under alcoholism. health. intoxication and drinking culture,