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Why can't Fermentation produce an alcohol content above fifthteen percent?
Wiki User
∙ 14y ago
Yeast cells are living organisms and therefore are killed off by the increasing levels of alcohol during fermentation. Some super yeast strains exist which can tolerate higher levels of alcohol but are rare.
As fermentation proceeds and alcohol levels increase the yeast gets stressed out and can produce unwanted flavour compounds. Eg. Higher levels of esters found during high gravity fermentation's.
Be nice to your yeast.
Wiki User
∙ 14y ago
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An alcoholic product of fermentation can not be produced if the alcohol percent is above?
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