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In the alcoholic beverage industry, congeners are substances produced during fermentation other than the desired type of alcohol (ethanol). These substances include small amounts of chemicals such as methanol and other alcohols, acetone, acetaldehyde, esters, tannins, and aldehydes. Congeners are responsible for most of the taste and aroma of distilled alcoholic beverages and contribute to the taste of non-distilled drinks. Brandy, rum, and red wine have the highest amount of congeners, while vodka and beer have the least.
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