2007-04-14 05:20:30 · 2 answers · asked by Anonymous in Science & Mathematics ➔ Chemistry
hi i wanna konw. How do yeast survive in low PH in beer and how do they live with acids from the hop in the beer?
2007-04-14 05:33:19 · update #1
The do not survive in low pH. They digest the sugars to produce alcohol and CO2. The CO2 does make the mix slightly acid but carbonic acid is not strong. Hops does not make it that strong either. Fruit acids are not that strong and wine is made. In wine they can produce up to about 18% alcohol before they die off. Stronger beverages are distilled. If bacteria get into the mix they break down the alcohol into the acids of vinegar.
2007-04-14 05:52:36 · answer #1 · answered by science teacher 7 · 1⤊ 0⤋
They dont! As yeast ferment the beer mixture they cause the pH to drop (because they generate CO2 which dissolves in water to form carbonic acid) and I think they concume all the oxygen and start carrying out anerobic respiration. The result is, after a certain point they all die. This is the reason why to produce higher strength alcoholic beverages you have to use distilation, after a while you fermenting mix just wont get any stronger!
hope this helps
2007-04-14 12:37:14 · answer #2 · answered by impeachrob 3 · 0⤊ 0⤋