Fusel oils

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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, especially the heart, liver, kidneys and nervous system. It is no coincidence that the term fusel is used for lower-quality, higher-percentage alcoholic beverages (colloquially also erroneously schnapps).

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Fusel oils

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