Functional relationship between the Fermentation characteristics of Functional relationship between the Fermentation characteristics of S. cerevisiae SIV-89 and the fermentation time was investigated. According to the increase in the initial sugar cone. from 50g/L to 80 g/L, maximum specific growth rate and maximum specific alcohol production rate were increased until 0.35 and 1.98. But the two values were decreased with increase of initial sugar cone. in the region of more that 80 g/L. Maximum alcohol yield and biomass yield were 0.45 and 0.15 respectively. However those vlaue were found to be reduced with the argument of initial sugar concentration. Sugar conversion was decreased with sugar concentration. When the sugar concentration was more than 190 g/L, the conversion was dropped below 70%. The increase of alcohol concentration in the fermentation broth induced the phenomenon of decline of metabolism. In case of more than 80 g/L of alcohol conc., biomass growth and alcohol production were completely stopped regardless of remaining sugar concentration.