Biology :- Explain why the action of yeast appears to slow down after some time during alcoholic fermentation.
Answers
Explanation:
Yeast ferment malt sugars, creating carbon dioxide and alcohol as by-products. During fermentation, yeast produce a whole range of flavoring compounds, including esters, phenols, and a large variety of other chemicals.
Explanation:
The ability of yeast cells to convert sugar into Carbon dioxide and Alcohol is down to enzymes. Several enzymes are involved each does its step in the process. The final step is Zymase reduction which takes the end product of the other enzymes (acetaldehyde/glycerol), and turns this into good old ethyl alcohol. Sadly high concentrations alcohol actually destroys enzymes and kills the yeast cell. Different strains of yeast can tolerate different concentrations of alcohol.. Brewers yeast cannot withstand much beyond 5 or 6% Alcohol by volume. Wine yeast is more tolerant at a range of 10-15%
Specially cultured strains of yeast with the correct environment can withstand alcohol levels up to 21% alcohol.