So I guess you're looking for a good fermentor of fruit juice. As you know, wine is one of the most studied alcoholic yeast fermented beverages, so I'd take a look at this:

http://onlinelibrary.wiley.com/doi/10.1002/yea.1809/full

There is a wide range of ethanol tolerance and production within S. cerevisiae species, and I think wine-related yeasts are the most suitable for your purpose. But you also could look for some bioethanol yeast producer from glucose or fructose.

Wine yeasts are routinely used for fermentation of apple and pear juice in the production of cider and perry.  High alcohol producing strains are generally available from yeast culture collections but the productivity will depend both on the substrate used (pH,sugar content, etc) and on the conditions of fermentation (temperature/time/ etc) and these parameters need to be evaluated for any strain intended for use.  Generally, higher alcohol content is produced at temperatures below the optimum for growth - for example, it is better to ferment at 15 or 18C than at 25C.  It is also necessary to control the temperature carefully as during fermentation it can rise significantly leading to a loss of alcohol productivity.  In addition to the on-line reference suggested by del Real, you could read my chapter on Cider and Perry production in Encyclopaedia of Food Microbiology which is accessible on Research Gate.

Hello Javier

I used a S. cereviesiae  for  cassava starch fermentation whit high ethanol concentration 15 % v/v . Basil is right,  the yield depen on many factors ( pH, substrate concentration, kind of substrate, formulation medium, T , etc).

The yeast is sell by Fermentis , and  the  yeast name is Ethanol Red.

Bye

 Hi Solomon: May be you would like to use authochtonous yeasts, so I would suggest to sample the fruit and the fruit juice under spontaneous fermentation in the search of local yeast strains that will surely be more adapted to the particular conditions of the product, soil composition, climate, etc. Once you have identified and selected those strains with the highest fermentative potential you could perform an assay of ethanol tolerance. I am enclosing a link for you to see how to do it:

http://onlinelibrary.wiley.com/doi/10.1002/yea.1809/full

If this strategy is not succesfull you can always get/borrow/buy another ethanol-resistant strain from elsewhere.

Best regards

The best thing in this kind of situation is to investigate. Screening is the best option

Dear Maurice,

Thank you very much