What is the highest concentration of alcohol of which yeast cells poison themselves to death?

13%

The correct answer is Option (3)- 13%

In fermentation, say by yeast, the incomplete oxidation of glucose is achieved under anaerobic conditions by sets of reactions where pyruvic acid is converted to CO2 and ethanol. The enzymes, pyruvic acid decarboxylase and alcohol dehydrogenase catalyse these reactions. Other organisms like some bacteria produce lactic acid from pyruvic acid.

In animal cells also, like muscles during exercise, when oxygen is inadequate for cellular respiration pyruvic acid is reduced to lactic acid by lactate dehydrogenase. The reducing agent is NADH+H⁺ which is reoxidised to NAD⁺ in both the processes .

In both lactic acid and alcohol fermentation not much energy is released; less than seven per cent of the energy in glucose is released and not all of it is trapped as high energy bonds of ATP. Also, the processes are hazardous – either acid or alcohol is produced. 

Yeasts poison themselves to death when the concentration of alcohol reaches about 13 per cent.