My guess would be that osmotic concentration of the sugar gets so great that the yeast is unable to get enough water for growth.
Directly regulated by sugar and salt. Sugar cuases yeast growth, salt slows. Environmental factors such as moisture, heat and acidity also affect yeast growth.
Yeast can use oxygen to release the energy from sugar (like you can) in the process called respiration. So, the more sugar there is, the more active the yeast will be and the faster its growth (up to a certain point - even yeast cannot grow in very strong sugar - such as honey).
temperature (30 degrees celcius is the optimum temp for yeast growth), nutrients (e.g. sucrose, fructose, glucose, lactose - (does not affect yeast growth), pH level (5 - 6 is the optimum pH level for growth)
Yes.
Temperature of its environment, amount of sugar, type of sugar, and acidity.
Yeast is a bacteria that feeds on sugar, which causes the fermentation process. In the process of wine making, grapes have yeast in the skin and sugar in the flesh of the fruit, the yeast then feeds on the sugar in the flesh fermenting the juice and making the wine.
Yes, because the yeast feeds on sugar. Fermentation cannot continue if there is not sugar as the yeast will not be able to convert it to alcohol and carbon dioxide.
Yes.
Yeast grows fastest with sugar because it is a simple carbohydrate that can be easily metabolized by the yeast for energy. Honey and syrup may contain other components that could possibly slow down the growth of yeast compared to pure sugar.
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
Yeast does not require sunlight for growth as it does not photosynthesize. Yeast grows best in a dark, warm, and moist environment with a source of sugar for fermentation. While sunlight won't harm yeast, it is not necessary for its growth and reproduction.
This is actually not a chemical reaction. Yeast are living organisms and they use sugar as an energy source, so if you put yeast and sugar together the yeast will consume the sugar and give off carbon dioxide. This is why breads made with yeast rise and have small holes in the bread after it is baked - the holes are where small bubbles of carbon dioxide were trapped.