Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-products

•Intracellular redox balance was monitored in S. cerevisiae during alcoholic fermentation.•NADP(H) level and ratio were stable over time in all strains.•NAD(H) concentration was found to decrease over time in a strain-dependent manner.•NAD+/NADH ratio was also found to evolve in a strain-dependent manner.•Redox cofactor management translated into different levels of metabolic end-products.