Yeast poison themselves to death when the concentration of alcohol reaches about 13%. What then would be the maximum concentration of alcohol in beverages that are naturally fermented? How do you think alcoholic beverages of alcohol content greater than thia concentration are obtained?

Dear student,
Maximum concentration of alcohol in naturally fermented beverages is 15-16% not 13% as above this yeast can not survive. The beer with concentration above this is produced either by re-pitching with champagne yeast or by freeze distilling process. 


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