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Alcohol intoxication, commonly described in higher doses as drunkenness or inebriation, and known in overdose as alcohol poisoning, is the behavior and physical effects caused by recent consumption of alcohol. The technical term intoxication in common speech may suggest that a large amount of alcohol has been consumed, leading to accompanying physical symptoms and deleterious health effects. Mild intoxication is mostly referred to by slang terms such as tipsy or buzzed. In addition to the toxicity of ethanol, the main psychoactive component of alcoholic beverages, other physiological symptoms may arise from the activity of acetaldehyde, a metabolite of alcohol. These effects may not arise until hours after ingestion and may contribute to a condition colloquially known as a hangover.
Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base.
Moonshine is high-proof liquor, traditionally made or distributed illegally. The name was derived from a tradition of distilling the alcohol at night to avoid detection. In the first decades of the 21st century, commercial distilleries have adopted the term for its outlaw cachet and have begun producing their own legal "moonshine", including many novelty flavored varieties, that are said to continue the tradition by using a similar method and/or locale of production.
Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols produced as a by-product of alcoholic fermentation. The word Fusel is German for "bad liquor".
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish where it provides energy when oxygen is scarce.
Liquor or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include spirit, spirituous liquor or hard liquor. While the word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage.
Kilju is the Finnish word for a mead-like homemade alcoholic beverage made from a source of carbohydrates, yeast, and water, making it both affordable and cheap to produce. The ABV is around 15–17%, and since it does not contain a sweet reserve it is completely dry. Crude product may be distilled into moonshine. Kilju intended for direct consumption is usually clarified and stabilized to avoid wine faults. It is a flax-colored alcoholic beverage with no discernible taste other than that of ethanol. It can be used as an ethanol base for drink mixers.
Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".
Rectified spirit, also known as neutral spirits, rectified alcohol or ethyl alcohol of agricultural origin, is highly concentrated ethanol that has been purified by means of repeated distillation in a process called rectification. In some countries, denatured alcohol or denatured rectified spirit may commonly be available as "rectified spirit", because in some countries the retail sale of rectified alcohol in its non-denatured form is prohibited.
Alcohol is any organic compound in which a hydroxyl functional group (-OH) is bound to a carbon atom, usually connected to other carbon or hydrogen atoms. An important class are the simple acyclic alcohols, the general formula for which is CnH2n+1OH. Of those, ethanol (C2H5OH) is the type of alcohol found in alcoholic beverages, and in common speech the word alcohol refers specifically to ethanol. Articles related to alcohol include:
1-Butanol, also known as butan-1-ol or n-butanol, is a primary alcohol with the chemical formula C4H9OH and a linear structure. Isomers of 1-butanol are isobutanol, butan-2-ol and tert-butanol. The unmodified term butanol usually refers to the straight chain isomer.
An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink or non-alcoholic beer, and are widely available where alcoholic drinks are sold.
A hangover is the experience of various unpleasant physiological and psychological effects usually following the consumption of alcohol, such as wine, beer, and liquor. Hangovers can last for several hours or for more than 24 hours. Typical symptoms of a hangover may include headache, drowsiness, concentration problems, dry mouth, dizziness, fatigue, gastrointestinal distress, absence of hunger, light sensitivity, depression, sweating, hyper-excitability, irritability, and anxiety.
Surrogate alcohol is a term for any substance containing ethanol, or other alcohols, that is intentionally consumed by humans but is not meant for human consumption. Some definitions of the term also extend to illegally produced alcoholic beverages.
Drinks containing alcohol are typically divided into three classes—beers, wines, and spirits—with alcohol content typically between 3% and 50%. Drinks with less than 0.5% are sometimes considered non-alcoholic.
Methanol toxicity is poisoning from methanol, characteristically via ingestion. Symptoms may include an altered/decreased level of consciousness, poor or no coordination, vomiting, abdominal pain, and a specific smell on the breath. Decreased vision may start as early as twelve hours after exposure. Long-term outcomes may include blindness and kidney failure. Blindness may occur after drinking as little as 10 mL; death may occur after drinking quantities over 15 mL.
Alcohol, sometimes referred to by the chemical name ethanol, is the second most consumed psychoactive drug globally behind caffeine. Alcohol is a central nervous system (CNS) depressant, decreasing electrical activity of neurons in the brain. The World Health Organization (WHO) classifies alcohol as a toxic, psychoactive, dependence-producing, and carcinogenic substance.
This page is a list of terms related to the psychoactive drug alcohol.
References
- ↑ Ingraham, John L. (May 2010). "Understanding Congeners in Wine". Wine Business Analytics. Retrieved 15 January 2025.
- ↑ "Whisky effects 'worse than vodka'". BBC News. 19 December 2009. Retrieved 30 December 2022.
- ↑ Rohsenow D. J.; Howland J.; Arnedt J. T.; Almeida A. B.; Greece J.; Minsky S.; Kempler C. S.; Sales S. (1 March 2010). "Intoxication with bourbon versus vodka: effects on hangover, sleep, and next-day neurocognitive performance in young adults". Alcoholism: Clinical and Experimental Research. 34 (3): 509–18. doi:10.1111/j.1530-0277.2009.01116.x. PMC 3674844 . PMID 20028364.
- ↑ Rohsenow, DJ; Howland, J (June 2010). "The role of beverage congeners in hangover and other residual effects of alcohol intoxication: a review". Current Drug Abuse Reviews. 3 (2): 76–9. doi:10.2174/1874473711003020076. PMID 20712591.
- ↑ "Distillation: Some Purity Considerations". Moonshine Still. Retrieved 5 May 2015.
- ↑ Blumenthal, P; Steger, MC; Einfalt, D; Rieke-Zapp, J; Quintanilla Bellucci, A; Sommerfeld, K; Schwarz, S; Lachenmeier, DW (28 April 2021). "Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits". Molecules (Basel, Switzerland). 26 (9): 2585. doi: 10.3390/molecules26092585 . PMC 8125215 . PMID 33925245.
- ↑ Hui-Ling Ma; Xiu-Ping Yang; Ying Zuo (15 April 2006). "Study on Method of Decreasing Methanol in Apple Pomace Spirit". Food Science. 27 (4): 138–142.
