 The results of this study show that the selected yeast strain SAF, instant produced more ethanol than the mutant strain ethanol red, when fermented under the same conditions. This suggests that the selected yeast strain has greater potential for ethanol production. Additionally, the optimized fermentation parameters resulted in increased ethanol yields and reduced by-product concentrations. Therefore, these findings suggest that the selected yeast strain and optimized fermentation parameters could lead to improved economic outcomes from the fermentation process. This article was authored by K. Maktar, M. Asghar, S. Afghan, and others.