What is the maximium concentration of alcohol in naturally fermented beverages?
How concentrations greater than this are achieved?
Maximum concentration of alcohol in naturally fermented beverages is 15-16%.
Higher level of alcohol (above 16%) is toxic to the yeast hence alcoholic concentration greater than this limit is achieved by fortifying the solution by adding more concentrated alcohol or by distillation.
Higher level of alcohol (above 16%) is toxic to the yeast hence alcoholic concentration greater than this limit is achieved by fortifying the solution by adding more concentrated alcohol or by distillation.