Mixture of carboxylic acids, aldehydes, alcohols, esters, furfurals and terpenes. They are produced during alcoholic fermentation as by-products of yeast metabolism and then act as flavour and aroma carriers in beer, wine and spirits. This then gives rise to the fusel alcohols (also known as accompanying alcohols) such as butanol, hexanol, methanol and propanol. These unpleasant-smelling substances are toxic, have a narcotic effect and remain in the body longer because they are broken down more slowly than ethanol. They are broken down into toxins in the human body and lead to a strain on the organs,...
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena