Yeast flocculation is a complex phenomenon. The present work concerns the effect of different factors on the focculation dispersion of Kluyveromyces lactis. This study employs mother and hybrid strains, the latter being obtained by mating a flocculent and a non-flocculent mother strain. The optimum pH of flocculation was around 4.5, Flocculation dispersion depends upon the nature of carbohydrate present, galactose being the most effective. Pretense action depends upon both strains and enzymes. Data analysis of the influence of temperature shows identical values for activation energies of the flocculation dispersion reactions. These results lead to a biochemical flocculation mechanism which involves the binding of a surface lectin to carbohydrate receptors.