Question

What would be the maximum concentration of alcohol in beverages that are naturally fermented?

Answer 1

Part 1: Introduction
Cellular Respiration - It is a stepwise chain of enzymatic reactions in which bonds of complex compounds of nutrients are broken down by oxidation within the cells. It is an important process to fulfill the energy requirement for various mechanical and physiological processes of the cells.

Part 2: Types of respiration
On the basis of availability of oxygen respiration is of 2 types: 1.Aerobic respiration
2.Anaerobic respiration

Part 3: Definition
Aerobic respiration - It is the process of complete oxidation of organic substances to release $C{O}_2$, water and a large amount of energy present in the substrate. Fermentation - It is incomplete oxidation of glucose, under anaerobic conditions, through a series of reactions where pyruvic acid is converted to $C{O}_2$, ethanol and a small amount of energy.This reaction occurs only in the cytoplasm of a cell.It is carried by bacterial cells, Yeast, muscle cells(under special conditions) and red blood cells. In muscle cells lactic acid is formed instead of ethanol and no carbon dioxide is evolved in this case.

Part4:Alcoholic fermentation
Alcoholic fermentation is a biological process in which sugars like glucose,sucrose and fructose are converted into cellular energy with production of ethanol and $C{O}_2$ as by-products.

Part 5:Alcohol concentration in natural fermented beverages Concentration of alcohol in natural fermented beverages is less than 13% because more than 13% alcohol is toxic to the yeast and it kills yeast and the process will stop.