Accompanying alcohol
Accompanying alcohols (also fusel alcohols ) are produced in addition to ethanol as a part of the fusel oils during fermentation processes for beverage production. Typical accompanying alcohols are methanol , n-propanol and isobutanol , the butanols , the amyl alcohols and hexanol .
In forensic medicine , the term fusel alcohol has been replaced by the term accompanying alcohol in recent decades.
Emergence
Most of the accompanying alcohols such as n- propanol and isobutanol are produced during alcoholic fermentation through processes in which yeast and bacteria are involved. In contrast to ethanol , the starting products are not sugar , but amino acids .
Methanol, on the other hand, is not formed during the production of beverages through fermentation, but through the breakdown of pectins , which are mainly found in the peel of fruit.
Concentration in alcoholic beverages
While the ethanol content is between 4 and 400 g / l depending on the beverage, the concentrations of the accompanying alcohols in the beverages are considerably lower than the ethanol concentration and usually range from less than 1 mg / l to 6000 mg / l. In the case of vodka, the ratio is usually over a factor of 1: 1000 (accompanying alcohols: ethanol). Fruit pomace brandy , on the other hand, according to Regulation (EC) No. 110/2008 (Spirits Ordinance) may contain up to 15 g of methanol per liter of pure alcohol, which corresponds to about 6 g of methanol per liter of fruit pomace brandy. Here the ratio of accompanying alcohols: ethanol is around 1:50.
Different types of beverages differ not only in the content of ethanol but also in the pattern and concentrations of the accompanying alcohols. In the case of fruit spirits, for example, methanol contents of up to 5000 mg / l can be achieved, while vodka , for example, is practically free of accompanying alcohols. The high methanol content of fruit brandy is due to the fact that not only the pressed juice, but also whole fruits including the core and skin are crushed, mashed and fermented . Even fruit juices, which are considered alcohol-free according to food law, can contain up to 180 mg / l methanol.
The following table shows an example of the ethanol and accompanying alcohol content of individual beverage samples of various beverages:
| drink | Ethanol (g / L) | Methanol (mg / L) | n-propanol (mg / L) | Isobutanol (mg / L) |
|---|---|---|---|---|
| Williams pear | 316 | 5140 | 173 | 194 |
| vodka | 300 | 22nd | nn | nn |
| top-fermented beer | 37.9 | 2 | 13 | 7th |
| Prosecco | 86.9 | 38 | 32 | 44 |
| White wine | 94.8 | 51 | 34 | 29 |
| red wine | 98.8 | 120 | 34 | 43 |
determination
The determination of accompanying alcohols is usually done by gas chromatography .
Medical importance
Although the ingestion of higher doses of the alcohols mentioned can lead to poisoning , in some cases fatal, acute poisoning from common or self-distilled alcoholic beverages is rather rare. An exception is at most the methanol poisoning is substantially through the adulteration may occur spirits with industrial methanol.
For forensic reasons, in some countries accompanying alcohols or substances are occasionally determined in the blood serum . The so-called accompanying alcohol analysis is intended to make statements about the plausibility of an uttered night-drink claim or a possible alcoholic illness .
The influence of accompanying alcohols (as well as the remaining fusel oils , see there) on the general well-being (tiredness, nausea, headache etc.) after excessive consumption of alcoholic beverages (the so-called hangover ) is controversial, but it is generally assumed that they are in the body in humans are broken down into toxins that put stress on organs, especially the heart, liver, kidneys and nervous system. Fusel alcohols therefore play a decisive role in the compatibility of alcoholic beverages . For this reason, the total fusel oil content of spirits should not exceed 0.1%. The study situation on this topic is, however, rather poor (status 2011).
Individual evidence
- ↑ Regulation (EC) No. 110/2008 of the European Parliament and of the Council of February 13, 2008 .
- ↑ Manfred V. Singer, Stephan Teyssen: Alcohol and alcohol sequelae. 2005, II, pp. 55-88, doi : 10.1007 / 3-540-26446-9_7 .
swell
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