Congener (alcohol)

In the alcoholic beverages industry, congeners are substances, other than the desired type of alcohol, ethanol, produced during fermentation. These substances include small amounts of chemicals such as methanol and other alcohols (known as fusel alcohols), acetone, acetaldehyde, esters, tannins, and aldehydes (e.g. furfural). Congeners are responsible for most of the taste and aroma of distilled alcoholic beverages, and contribute to the taste of non-distilled drinks.[1] It has been suggested that these substances contribute to the symptoms of a hangover.[2][3] Congeners are also used by forensic toxicologists to determine what a person drank in a sub-discipline called alcohol congener analysis.

See also

References

  1. ↑ Understanding Congeners in Wine, Wines & Vines. Accessed 20 April 2011.
  2. ↑ Whisky hangover 'worse than vodka', a study suggests, BBC News. Accessed 19 December 2009.
  3. ↑ Rohsenow D. J.; Howland J.; Arnedt J. T.; Almeida A. B.; Greece J.; Minsky S.; Kempler C. S.; Sales S. (1 March 2010). "Intoxication with bourbon versus vodka: effects on hangover, sleep, and next-day neurocognitive performance in young adults". Alcoholism: Clinical and Experimental Research. 34 (3): 509–18. doi:10.1111/j.1530-0277.2009.01116.x. PMC 3674844. PMID 20028364. Retrieved 30 December 2013.


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