The evolution of alcohol fermentation in ten successive batches was analysed using three distinct media, all containing commercial sucrose as substrate. The first medium contained mineral salts and yeast extract, the second contained only soy flour as the nutrient source and the third only com flour. The alcohol contents and yeast viabilities were determined during ten successive batches with each medium. There was no significant differentiation in ethanol yield during the total period of tests (60 h with each medium). However, the medium containing soy flour showed the best evolution of yeast viability. The best specific productivity of ethanol was obtained with the medium containing corn flour, which justifies the traditional and empirical use of the component in the fermentation step by the small producers of sugar cane spirits in Brazil.