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(D) Yeast carries out fermentation to produce ethanol and $CO_2$ under anaerobic conditions.As the concentration of ethanol increases in the medium,it

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$13 \%$ or more

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(D) Yeast carries out fermentation to produce ethanol and $CO_2$ under anaerobic conditions.As the concentration of ethanol increases in the medium,it becomes toxic to the yeast cells.When the concentration of alcohol reaches approximately $13 \%$,it inhibits the metabolic activities of the yeast,leading to its death.Therefore,$13 \%$ or more concentration of alcohol is toxic to yeast.

Column-$I$ (Production Process)	Column-$II$ (Beverages)
$(A)$ Without distillation	$(1)$ Wine
$(B)$ By distillation	$(2)$ Beer
	$(3)$ Whisky
	$(4)$ Brandy
	$(5)$ Rum

What concentration of alcohol becomes toxic to yeast and causes its death?

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