Congener (beverages)

Source: Wikipedia, the free encyclopedia.

In the

aroma of distilled alcoholic beverages, and contribute to the taste of non-distilled drinks.[1] Brandy, rum and red wine have the highest amount of congeners, while vodka
and beer have the least.

Congeners are the basis of alcohol congener analysis, a sub-discipline of forensic toxicology which determines what a person drank.

There is some evidence that high-congener drinks induce more severe hangovers,[2][3] but the effect is not well studied and is still secondary to the total amount of ethanol consumed.[4]

Toxic congeners

Fusel alcohols

Methanol

Main article: Moonshine

Although methanol is not produced in toxic amounts by fermentation of sugars from grain starches,[5] it is a major occurrence in fruit spirits.[6] However, in modern times, reducing methanol with the absorption of a molecular sieve is a practical method for production.[7]

See also

References

  1. ^ "Understanding Congeners in Wine". Wines Vines Analytics. Retrieved 30 December 2022.
  2. ^ "Whisky effects 'worse than vodka'". 19 December 2009. Retrieved 30 December 2022.
  3. PMID 20028364
    .
  4. PMID 20712591
    .
  5. ^ "Distillation: Some Purity Considerations". Moonshine Still. Retrieved 5 May 2015.
  6. PMID 33925245
    .
  7. ^ Hui-Ling Ma; Xiu-Ping Yang; Ying Zuo (15 April 2006). "Study on Method of Decreasing Methanol in Apple Pomace Spirit". Food Science. 27 (4): 138–142.

External links

Look up congener in Wiktionary, the free dictionary.


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