The maximum ethanol yield from sugar fermentation using yeast is typically limited to around 13% due to yeast mortality at high alcohol concentrations. While some resilient bacteria may survive, once the yeast dies, ethanol production ceases. To potentially increase yield, distillation during fermentation can be employed to prevent alcohol buildup. The choice of yeast strain also plays a crucial role, as certain strains can tolerate higher alcohol levels, allowing for yields exceeding 13%.
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