Effects of Ethanol on the Temperature Relations of Viability and Growth in Yeast

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Abstract
During alcoholic fermentation in batch by Saccharomyces cerevisiae and other yeasts, the increasing concentration of ethanol adversely affects the state and the activities of the yeast population including its specific growth rate, its specific rate of fermentation, and its viability.1“13 With increasing process temperature some of these effects may become more severe.1,8,12,13 The underlying mechanisms are many and include the irreversible denaturation14 and the hyperbolic noncompetitive inhibition15 of glycolytic enzymes, the exponential noncompetitive inhibition of the glucose transport system,16 the depression of the optimum and the maximum temperatures for growth,17 and the enhancement of thermal death.19 Here we'll review the effects of ethanol on the temperature profile of growth and thermal death of S. cerevisiae. (For basic treatments of temperature profiles of yeasts see van Uden and Madeira-Lopes.-20,22)