During wine-making, yeast cells obtain energy by fermenting sugar. Alcohol and CO₂ are products of this process. When alcohol content reaches a certain level, the yeast cells can no longer survive. The limiting factor to yeast growth in this example is the

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The limiting factor to yeast growth in wine-making is the production of waste products, specifically alcohol, which becomes toxic to the yeast cells at a certain concentration, inhibiting their survival and growth.

During Wine-Making, Yeast Cells Obtain Energy by Fermenting Sugar