Maybe because there are hundreds or thousands of compounds that can be produced during fermentation, higher alcohols, toxins, flavonoids, aminos, besides ethano

Maybe because there are hundreds or thousands of compounds that can be produced during fermentation, higher alcohols, toxins, flavonoids, aminos, besides ethanol. It’s such a complicated biological process. Especially under home brewing conditions where many variables are not as closely controlled, sanitized, or monitored. Generally there are far more chemicals in fermented beverages, some toxic and carcinogenic to varying degrees. Many relatively harmless or even healthy too.