Biology · Microbiology
Why can yeast not produce alcoholic beverages with an alcohol content higher than ~13% naturally?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1NADH depletion stops fermentation.
- 2Alcohol evaporates beyond 13%.
- 3Oxygen requirement increases after 13%.
- 4High alcohol concentration becomes toxic to yeast cells.✓
Correct answer
High alcohol concentration becomes toxic to yeast cells.
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