Today's super yeasts are more able to endure higher alcohol levels but I don't believe this argument needs to be about alcohol level. Alcohol is not the problem, drunkeness is.
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Originally Posted by Civbert  The alcohol purifies the water.
BTW. I believe the alcohol content of wine is not simply a function of the amount of sugar. The yeast dies after the alcohol level gets too high for them to survive. The wine can contain more sugar, but the yeast will still die when the alcohol the produce gets too concentrated. ... So I wonder how hardy the yeast was back then? Could it produce the same levels of alcohol as todays commercially cultivated yeast? Maybe todays yeast can produce higher levels of alcohol. |