How does alcohol concentration effect yeast fermentation?

THis is quite a common homework question, particularly in Northern Ireland.

The growth of ethanol-producing yeasts is self-limiting because when the
concentration of ethanol reaches about 14% it becomes toxic to the yeast
cells.

In some sweet Madeira they kill the yeast by adding brandy. The wine is fortified with distilled alcohol, supposedly to stop fermentation of sugars when the sugar is at an elevated concentration.

A Salute to Fortified Wine



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