The yeast has a long history as a well-known spoilage yeast within the food industry, because several species in this genus are significantly resistant to many of the common food preservation methods. For example, the biochemical properties Z. bailii possesses to achieve this includes high sugar tolerance (50-60%), high ethanol tolerance (up to 18%), high acetic acid tolerance (2.0-2.5%), very high sorbic and benzoic acid tolerance (up to 800–1000 mg/L), high molecular SO2 tolerance (greater than 3 mg/L), and high xerotolerance.
The yeast *Z. bailii* has a long history as a spoilage yeast in the food industry due to its resistance to various food preservation techniques. This includes high tolerance for sugar, ethanol, acetic acid, sorbic and benzoic acids, and high molecular SO2.