we know that yeast poison themselves to death when the conc. of alcohol reaches about 13% . what then would be the maximum concentration of alcohol in beverages that are naturally fermented? how do then alcoholic beverages of alcohol content greater than thus conc. are obtained?

The naturally fermented beer has the maximum concentration of alcohol upto 14% not 13%  as above this yeast cannot survive. The beer with concentration above this is produced either by re-pitching with champagne yeast or by the freeze-distilling process.

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