Published literature has shown conflicting results regarding the effects of magnetic fields on the fer-mentation kinetics or cellular growth of various Sac-charomyces cerevisiae strains. Here, two sets of ex-periments were conducted to characterize the role of magnetic fields on cell growth and ethanol produc-tion during fermentation. The first experiment was completed for 25 h at a 2% dextrose loading rate un-der influence of homogeneous and non-homogeneous static magnetic fields on the order of 100 and 200 mT, respectively. The second experiment was completed for 30 h at a 6% dextrose loading rate under the in-fluence of a non-homogeneous static magnetic field on the order of 200 mT. It was found that homoge-neous magnetic fields have no significant effect on the yeast cell growth, while non-homogeneous static mag- netic fields produced an increase (~8% over the con-trol) in peak ethanol concentration with 2% dextrose loading.