Fusel alcohol

Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by-product of alcoholic fermentation.^[1] The word Fusel[ˈfuːzl̩] is German for "bad liquor".^[2]

Whether fusel alcohol contributes to hangover symptoms is a matter of scientific debate. A Japanese study in 2003 concluded that "the fusel oil in whisky had no effect on the ethanol-induced emetic response" in the Asian house shrew. Additionally, consumption of fusel oils with ethanol suppressed subjects' subsequent taste aversion to alcohol, which suggested subjects' hangover symptoms were lessened, according to the journal.^[3]

Fusel oil and fusel-oil acetates are used in the lacquer industry as high boiling point solvents.^[4] The term, fusel, is the German equivalent of the English words "rotgut" or "hooch".^[5]

Excessive concentrations of some alcohols other than ethanol may cause off-flavors, sometimes described as "spicy", "hot", or "solvent-like". Some beverages, such as rum, whisky (especially bourbon), incompletely rectified vodka (e.g. siwucha) and traditional ales and ciders, are expected to have relatively high concentrations of non-hazardous alcohols as part of their flavor profile. However, in other beverages, such as Korn, vodka and lagers, the presence of alcohols other than ethanol is considered a fault.^[6]

The compounds involved are chiefly the following:^[7]

• isoamyl alcohol (isopentanol)
• 2-methyl-1-butanol - sometimes called "active" amyl alcohol
• isobutyl alcohol - one of the least toxic of the butanols.
• 1-propanol

Other higher alcohols that can be produced during fermentation include:

• El isopropanol (alcohol isopropílico) se oxida para formar acetona por acción de la alcohol deshidrogenasa en el hígado, lo que provoca cetosis cuando se ingiere en grandes cantidades.
• 1-butanol
• 1-pentanol ( alcohol n -amílico)
• 1-hexanol
• 2-feniletanol
• tirosol
• triptofol
• metionol

Durante la destilación , los alcoholes fusel se concentran en las colas o residuos al final del proceso. Tienen una consistencia aceitosa, perceptible para el destilador, de ahí su otro nombre: «aceite fusel». Si se desea, estos alcoholes más pesados ​​pueden separarse casi por completo en un alambique de reflujo . Por otro lado, la destilación por congelación no elimina los alcoholes fusel.

Los alcoholes fusel se pueden reducir durante la fermentación disminuyendo la temperatura del fermentador o aumentando el contenido de oxígeno. ^{[ 8 ]}

• Alcohol (droga)
• Ley de pureza de la cerveza (1516)
• Biocombustible
• etanol celulósico
• Luz de la luna
• Cerveza de sorgo
• Química del vino

• "Aceite de fuselaje"  . Encyclopædia Britannica (11.ª ed.). 1911.