Congeners
Congeners are used to refer to all the biologically active chemicals involved in alcohol that affect the body and brain. Unlike acetaldehyde which is a byproduct of metabolizing of alcohol, congeners are already in the red wine. There are two major methods congeners get there: either when fermentation is occurring (alcohol production) or they are added artificially later in the process of production to change the flavor. They are always present in the red wine.
Scientist think that congeners assist with the intoxicating process of red wine, but they also contribute to the most serious hangovers. When they are present in large quantity, the hangover is stronger. Basically, the symptoms of a hangover depend on what poison is chosen. Examples of congeners include:
- Furfural: added during fermentation, helps to impede the growth of yeast.
- Fusel oil: added during distillation, helps to enhance the flavor
- Methanol: this is poisonous. It metabolizes in the body into formic acid and formaldehyde which are harmless in the body, but harmful when in excess.
Red wines, bourbon, brandy, tequila and whiskey have the highest level of congener.