Elements with similar properties, found in one column of the periodic table.
Found on
http://www.chemistry-dictionary.com/definition/congeners.php
a group of species that belong to the same genus.
Found on
http://www.encyclo.co.uk/local/20126
Chemical compounds produced during fermentation and maturation. Congeners include esters, aldehydes, acids and higher alcohols. These are impurities in the whisky, but they give its flavour. Too much or too little of these congeners would make it un-drinkable.
Found on
http://www.encyclo.co.uk/local/21451
The species of birds that are all in the same genus. The Black-bellied Plover (Pluvialis squatarola) and Pacific Golden Plover (Pluvialis fulva) are congeners in the genus Pluvialis. But the other plovers, Semi-palmated (Charadrius semipalmatus), Snowy (Charadrius alexandrinus), Killdeer (Charadrius vociferus) and Mountain (Charadrius montanus) are...
Found on
http://www.encyclo.co.uk/local/22214
Chemical compounds, impurities formed during fermentation. It is said that these proffer the majority of characteristics present in whisk(e)y.
Found on
http://www.masterofmalt.com/whisky-glossary/
a group of species that belong to the same genus
Found on
http://www.seafriends.org.nz/books/glossary.htm
refers to species belonging to the same genus
Found on
https://forums.skadi.net/threads/11491-Biogeography-A-Glossary
Congeners are the chemical compounds found in the byproducts of the distillation or fermentation process. Acids, esters, ketones, isobutylene alcohol, acetaldehyde are examples of congeners. All can impact the flavour and aroma of the final spirit. Congeners along with being the key active biological chemicals in alcohol, are said to play a part in...
Found on
https://thegincooperative.com/the-complete-glossary-of-scottish-gin/
A scientific term that gets thrown around a lot. They refer to the chemical compounds
Found on
https://uproxx.com/life/whiskey-101-guide-terms-to-know/
More or less desirable flavoring compounds that evaporate with the ethanol as part of the distilling process. Found in greater quantity in darker spirits (as well as darker wines), at best they can contribute to the distinctive character of a spirit. They are also contributors to hangovers.
Found on
https://vinepair.com/spirits-101/glossary-of-spirits-terminology/
Distinct bird species that are related to one another by being in the same genus.
Found on
https://www.birds-of-north-america.net/Bird_Terminology.html
Chemical compounds produced during fermentation and maturation. Congeners include esters, acids, aldehydes and higher alcohols. Strictly speaking they are impurities, but they give whiskey its flavour. Their presence in the final spirit must be carefully judged; too many would make it undrinkable.
Found on
https://www.encyclo.co.uk/local/21392
Chemical compounds produced during whisky making that give the whisky character. They include esters, acids, aldehydes, and higher alcohols.
Found on
https://www.encyclo.co.uk/local/21668
elements with similar properties, arranged in columns of the periodic table.
Found on
https://www.encyclo.co.uk/local/22434
Chemical compounds other than ethanol or water that come through the still, including fatty acids, higher alcohols, esters, and aldehydes. Some taste good, others not so much.
Found on
https://www.esquire.com/food-drink/drinks/a34099/whiskey-term-defintions/
No exact match found.
