What best describes the condition of yeast during dormancy?

The condition of yeast during dormancy is best described as inactive. During this state, yeast cells are not undergoing active fermentation or metabolic processes. Instead, they enter a quiescent phase where their metabolic activity is significantly reduced, and they conserve energy. This dormancy can occur under various conditions, such as when temperatures drop or in the absence of fermentable sugars, which leads to a halt in their growth and reproduction.

In terms of metabolic activity, while yeast may exhibit some minimal biochemical processes even during dormancy, these are not characteristically indicative of active or high fermentation activity. Thus, the term inactive accurately captures the essence of yeast in its dormant state.