In the present work, the influence of the amount of nitrogen and phosphorus and degrees Brix on the yield and productivity of alcoholic fermentation has been evaluated. The methodology used was factorial design and response surface analysis. Within the range studied only for phosphorus a statistically significant effect was observed. The broth of sugar cane of the CB 453 variety already possessed enough nitrogen for the fermentation. The mathematical and empirical model was validated for productivity and not for yield. The concentration of alcohol produced in the fermentation was not enough to cause cellular growth inhibition.
factorial design; productivity; ethanol
