Final answer:
The impact of enzyme discoveries in the 19th century on brewing and distilling was all-encompassing, leading to increased efficiency, reduced costs, and improved quality within the industry, influenced by biotechnological advances such as Louis Pasteur's development of a reliable brewer's yeast strain.
Step-by-step explanation:
In the 19th century, the discoveries about enzymes had a significant impact on the brewing and distilling industries. The major impact of these discoveries was d) All of the above, which includes increased efficiency, reduced costs, and improved quality. Enzymes such as amylases, which help break down starches into sugars, played a crucial role in the production of alcoholic beverages. The use of microbial enzymes allowed for a more controllable and predictable fermentation process. This led to more consistent product quality, higher productivity, and consequently lower production costs. It also contributed to improvements in the taste and shelf-life of brewed and distilled products.
Louis Pasteur's development of a reliable strain of brewer's yeast is a notable example of the era's biotechnological advances, which ultimately revolutionized industrial fermentation technology. This advancement, alongside others, enabled the mass production of various products including wine, beer, and cheese, which enriched the industrial landscape of the time.