Biology, asked by Samarth3625, 1 year ago

yeast poisons them to death when conc. of alcohol reaches above 13 %.
but wikkipedia says that maximum conc. of alcohol in naturally fermented beverages is 13- 16%. HOW?

Answers

Answered by Anonymous
0

the concentration of alcohol is increased from 13 to higher percentages by the method of removing extra/excess water that is present in the ferment. the method is called distillation of alcohol .

distillation is of many types and each type has its own capacity to dehydrate the alcohol.

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