- #1
Orlando
- 26
- 0
I am conducting a wine analysis experiment for my undergraduate biochemistry course and am a bit stuck on the influence of pH on yeast function. Why does a high H(+) concentration kill the yeast or inhibit its growth/metabolisation of the glucose? I am guessing that the hydrogen ions somehow break down the enzymes within the cell that catalyse the fermentation process? If anyone knows what's going on I would greatly appreciate the help.