Acetic acid at concentrations as may occur during vinification and other alcoholic yeast fermentations induced death of glucose-grown cell populations of Saccharomyces cerevisiae IGC 4072 at temperatures at which thermal death was not detectable. The Arrhenius plots of specific death rates with various concentrations of acetic acid (0-2%, w/v) pH 3.3 were linear and could be decomposed into two distinct families of parallel straight lines, indicating that acetic acid induced two types of death: 1) High enthalpy death (HED) predominated at lower acetic acid concentrations (<0.5%, w/v) and higher temperatures; its enthalpy of activation (AH') approached that of thermal death (12.4 x lo4 cal/mol); 2) Low enthalpy death (LED) predominated at higher acetic acid concentrations and lower temperatures with AH' of 3.9 x lo4 cal/mol. While the AH' values for HED induced by acetic acid were similar with those reported earlier for HED induced by other fermentation endproducts, the values for the entropy coefficients were different: 127-168 entropy units mol-'L for acetic acid as compared with 3.6-5.1 entropy units mol-'L for ethanol, which agreed with experimental results indicating that acetic acid is over 30-times more toxic than ethanol with respect to yeast cell viability at high process temperatures.