The ethanol tolerance of yeasts is strongly dependent on the composition of the medium in which it is evaluated. It is now admitted that the maximal concentration of ethanol that is characteristic of different alcoholic fermentations (for the production of beer, wine, or sake or for large-scale production of ethanol) is more dependent on medium composition than on the intrinsic ethanol tolerance of the industrial strains.
Influence of Calcium Ion on Ethanol Tolerance of Saccharomyces bayanus and Alcoholic Fermentation by Yeasts