When it does so, it disturbs the action of the
membrane proteins. A high enough
concentration of alcohol will cause such a
disturbance that this critical boundary
between cell and environment fails, and the
cell dies. The yeasts that produce alcohol can
tolerate a concentration of about 20%, and
most other microbes are killed by much less.
When the solution also contains acid or sugar,
as in wines, alcohol is an even more effective
microbial poison. This is why, unlike beer and
wine, distilled spirits and such alcohol-
fortified wines as sherry and port don’t spoil
after they’re opened.
Our own pleasant inebriation when we
drink alcohol is in part a symptom of mild
membrane and protein disturbance throughout
our nervous system.
Alcohol as a Drug: Intoxication
Alcohol is a drug: it alters the operation of the