During fermentation,at an alcohol concentration of 20%,the alcohol kills the yeast and halts the chemical reactions producing it.

Name: During fermentation,at an alcohol concentration of 20%,the alcohol kills the yeast and halts the chemical reactions producing it.
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Question

Quizplus · Accepted Answer

Yeast can tolerate alcohol concentrations up to a certain level, usually around 14-18% depending on the strain. However, at high concentrations like 20%, the alcohol becomes toxic to the yeast, causing it to die and fermentation to stop.

During Fermentation,at an Alcohol Concentration of 20%,the Alcohol Kills the Yeast