What happens to yeast when alcohol gets to high?

Question

BlackTom AI · Accepted Answer

Question restatement: What happens to yeast when alcohol gets too high?
Option a: 'The start to change and make bread' This option is confusing and poorly phrased. While yeast activity is essential in bread making, the statement does not address what happens when alcohol levels are high; it rather hints at fermentation starting, which is not what occurs at high alcohol concentrations.
Option b: 'They cannot survive' This is the accurate effect at high alcohol concentrations. Ethanol becomes toxic to yeast cells, disrupting membranes and metabolic processes, leading to death or inhibited growth, so yeast viability drops and fermentation slows or stops.
Option c: 'They reproduce at a faster rate' This is contradicted by high alcohol conditions. Alcohol is inhibitory to yeast growth; rather than reproducing faster, yeast would experience stress, slowed metabolism, and possible death, not accelerated reproduction.

Additional context: Yeast ferments sugars to produce alcohol and carbon dioxide, but as alcohol accumulates, it creates a hostile environment for the yeast cells themselves. The more ethanol builds up, the more membrane damage and enzyme inhibition occur, ultimately reducing viability.

In summary, under high alcohol conditions, yeast viability declines and they stop reproducing effectively or die, which aligns with option b. The other options either misstate the process (option a) or describe an opposite effect (option c) that would not occur under high alcohol stress.

HFe1_BEV A HS24_copy_1 Quiz 1

What happens to yeast when alcohol gets to high?

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