What is the Crabtree effect as it applies to Saccharomyces cerevisiae in a brewing context?
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A
Yeast's ability to survive and ferment at high alcohol concentrations above 10% ABV
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B
The phenomenon where yeast preferentially ferments glucose via anaerobic glycolysis even in the presence of oxygen when sugar concentrations are high
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C
The inhibition of yeast flocculation caused by hop iso-alpha acids
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D
The tendency of yeast to produce more esters at higher fermentation temperatures