Notably, the higher decrease was observed with the nonflocculent strain A2. Considering that the flocculation of yeasts is an asexual process reversible and calcium dependent, wherein the cells are adhered together to form flocs [29], and that S. cerevisiae is mediated by specific proteins of the cell surface; it can be said that flocculation can act as a protective mechanism in yeast stress conditions, such as acidification, high concentration of sugars, etc. [30]. For these reasons, the results do assume that the flocculent characteristics of strains A10 and A11 would protect a high osmotic pressure generated by high sugar concentration and decreased production of ethanol is lower compared with non-flocculent strain A2.