SC - yeast/alcohol was: small beer?

[Decker, Terry D.]

You are correct.  Modern baker's yeast is cultivated to improve the
carbon-dioxide production and reduce the alcohol production.  It improves
both the rise and flavor of the bread.  It also make the yeast less tolerant
of acid environments.

Bear


 I could be wrong, though, but I 
> seem to recall that 
> the yeast is cultured to enhance its carbon-dioxide 
> production qualities over 
> its alcohol production. Controlled genetic mutation, I think. 
>  I'll search 
> the trunk of my car for the references :)
> 
> Balthazar of Blackmoor