Fusel alcohol

Fusel oil is a mixture of the middle and higher alcohols (so-called fusel alcohols, primarily of 1-propanol, 2-methyl -1-propanol, 2-methyl -1-butanol and 3-methyl -1-butanol, see also accompanying alcohols), fatty acid esters may contain terpenes, furfurals, acetals, aldehydes and carboxylic acids and some other substances. They are formed in the alcoholic fermentation by-products of yeast metabolism and serve beer, wine and spirits as a flavoring and aroma carrier. Fusel oil plays a crucial role in the compatibility of alcoholic beverages. For this reason, the fusel oil content of liquor should not exceed 0.1%.

Techniques such as rectification or filtering it through activated charcoal can reduce the content of fusel oil in liquor. The nonvolatile components of fusel oil accumulate in the distillation at the bottom of the distillation column and can be deducted as Lutter. Highly concentrated and purified spirits such as vodka or grain included in relation to alcohol significantly less fusel oil than other alcoholic beverages. In some spirits - such as brandy or whiskey - is desirable as a component of the flavor of alcoholic beverages, a residual content of fusel oil.

Fusel oil is not responsible in contrast to the popular belief of the "hangover" in alcohol intoxication. It may even alleviate the effect of ethanol. In addition, it has been shown in animal experiments that fusel oil reduces the taste aversion to hard alcohol. Regarding the accompanying alcohols, however, this does not apply ( see below).

Beer

In the beer booze proportions vary due to the different manufacturing processes. Wheat beer has higher concentrations as Pilsener or export beer. Likewise, top-fermented beer has more booze than bottom fermented. Non-alcoholic beer contains only very small traces.