We have had discussions on fusel alcohols and on oxygenation. One thread mentioned that excessive oxygenation may cause excessive yeast growth and promote fusel alcohol production. I'm not sure the thread confirmed that finding, but my question is slightly different.
I have had beers that report 7 to 9 percent alcohol that presented low perception of alcohol in the beer. I have also had beers with similar alcohol percentage that present high perception of alcohol. The high perceptions may not have been fusel in nature (hot). A local brewery has crafted beers that had little alcohol perception in the past, but now seems to create beers that smack me in the face with alcohol and they are similar strength beers.
Would excessive oxygenation promote the increased perception of the alcohols in a beer even if those alcohols might not be fusel in nature? We know that under-oxygenation promotes ester formation and potentially poor or incomplete fermentation, but I have not heard a lot about over-oxygenation effects.