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SummaryThe inhibitory effect of ethanol is studied during alcoholic fermentation in strict anaerobiosis (initial dissolved oxygen stripped by gasing pure nitrogen). It is demonstrated that the ethanol produced during the batch fermentation is more inhibitory than the added ethanol (in the range of 0 to 72.6 ghter). By analogy with noncompetitive enzyme kinetic inhibition, the inhibition constant for added ethanol is 105.2 g/liter, and 3.8 g/liter for produced ethanol, which exhibits the same inhibition effects in all experiments where ethanol was added. The measurement of the intracellular alcohol concentration can explain the dual inhibitory effects of ethanol.