2025-07-102025-07-102022https://repositorio.ifal.edu.br/handle/123456789/1064Alcoholic fermentation, a biochemical process used to produce ethanol, is carried out mainly by Saccharomyces Cerevisiae (Yeast), where under anaerobic conditions sugars such as glucose and fructose (which come from sugarcane juice or from hydrolysis sucrose) are converted by a process called glycolysis. In this context, the work aims to evaluate the fermentation parameters in a distillery in Alagoas through data obtained from a sugar and alcohol plant located in the Baixo São Francisco region. The data obtained in the 2020/2021 crop year were tabulated and studied, comparing them with the parameters found in articles and books. In general, the analyzed parameters are consistent with literature data promoting an efficient fermentation process for ethanol production. In addition, it was observed that the values of the parameters studied vary throughout the season, requiring efficient monitoring to avoid problems in the fermentation medium.ptParâmetros 1Fermentação Alcoólica 2Etanol 3Destilaria 4.Trabalho de Conclusão de CursoENGENHARIAS::ENGENHARIA QUIMICA