Mixture of carboxylic acids. aldehydes. alcohols. esters. furfurals and terpenes, They arise in the alcoholic fermentation as by-products of the yeast metabolism and then act in beer. Wine and spirits as a flavor and flavor carrier. This then gives the fusel alcohols (also Begleitalkohole) such. B. butanol. hexanol. methanol and propanol, The unpleasant smelling substances are poisonous, narcotic and stay longer in the body, because they are slower than that ethanol be reduced. They are degraded in the human body to toxins and lead to a burden on the organs, especially the heart, liver, kidneys and nervous system. It is no coincidence that the term is used for low-quality alcoholic drinks rotgut used.
Above all, they are found in extract-rich wines, but are usually present only in small and harmless quantities. Some red wines have a higher percentage, such as Cabernet Sauvignon and Zinfandel, In the wine that becomes Aroma also with whiskey or malt or as burnt designated. At a distillation they are usually separated out, at too high a proportion, the distillate tastes rough and tarry. In the maturation of brandy but from this emerge important and fragrant flavorings, With higher content and with excessive alcohol consumption you can a headache or the hangover cause. See under this topic complex also under alcoholism. health. intoxication and drinking culture,