Yeast are exposed to various stresses during ethanol fermentation. Among the stresses, ethanol is considered to be major stress responsible for decrease ethanol production. At concentration in excess 8% (v/v) ethanol cause the phospholipid of the lipid bilayer of cell membrane and organelles become more permeable to small molecules and ions, the perturbation of cell homeostatis impacts on several cellular metabolic pathway. This study was aimed to the increasing in ethanol tolerance of Flocculant Saccharomy