In the enzymatic reduction of methyl acetoacetate when the yeast was fermented in aerobic condition, what happens to the intensity of red color, will it increase or decrease ?

Chemistry for Today: General, Organic, and Biochemistry
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Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
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Chapter23: Carbohydrate Metabolism
Section: Chapter Questions
Problem 23.75E
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In the enzymatic reduction of methyl acetoacetate when the yeast was fermented in aerobic condition, what happens to the intensity of red color, will it increase or decrease ?

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