Why would yeast grow but not produce alcohol?
I think only b.) is true.


a. I cannot find evidence that maltose is toxic to yeasts (and I would hardly believe it, because it is a glucose dimer), however I found evidence, that yeasts might need the presence of oxygen to process maltose.


1977 - The Requirement of Oxygen for the Utilization of Maltose, Cellobiose and D-Galactose by Certain Anaerobically Fermenting Yeasts (Kluyver Effect) 
1994 - Effects of oxygen limitation on sugar metabolism in yeasts: a continuous-culture study of the Kluyver effect.

b. Alcoholic fermentation is an anaerob process, so it won't work in the presence of oxygen.
c. Alcoholic fermentation is for creating energy. Proteins are normally not involved as substrate (maybe by gluconeogenesis, but that's another story). If the yeast grows, then there is enough protein available to build fermentation enzymes as well.
d. I found some articles about the temperature dependency of alcoholic fermentation:


  Juices fermented at 10°C exhibited ethanol concentrations between 7.4
  and 13.4% and populations of K. apiculata, C. stellata and C. krusei
  in the range 106-108 cells/ml.



1988 - The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice



  At low temperatures, alcohol yield was higher. Secondary metabolites
  to alcoholic fermentation increased as the temperature increased.
  Glycerol levels were directly affected by temperature.



2003 - Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae



  The immobilized yeast showed an important operational stability
  without any decrease of its activity even at low temperatures (1−12
  °C). Specifically, at 6 °C the biocatalyst favored wine production
  within 8 days, which is less time than is required for the natural
  fermentation of grape must.



2001 - Wine Production Using Yeast Immobilized on Apple Pieces at Low and Room Temperatures


It seems like low temperature does not necessary have an adverse effect, but this could depend on strain.
e. Just the same as the previous answer. I think the main fermentation products will be always ethanol in the yeasts chosen for alcoholic fermentation (if the other conditions are right), so it is not temperature dependent in this case. A growing yeast will produce alcohol on both low and high temperatures. The ratio of ethanol and the byproducts can depend on the temperature, but not the presence of the ethanol itself. By too low or too high temperature the yeast will die or will stop to grow. (My experience that CO2 production is faster by high temperature, so it is because everything is faster or because the ethanol/CO2 ratio is lower.) An example of temperature dependence by wine making:


  Temperature control is vital in the production of fine table wines as:
  
  
  High temperatures encourage the loss of alcohol and aroma and flavour compounds due to volatilisation. If the temperature goes above
  30 -35ºC, the yeast becomes sluggish and fermentation may stop.
  Low temperatures will lead to a poor extraction of colour and tannins in red wines and can also cause sluggish fermentations and the
  production of high levels of ethyl acetate.
  



Managing the alcoholic fermentation


I think "sluggish" means stop growing in this case, and ofc. stop fermenting due to the death of the yeast cells.