The aqueous phase mass transfer coefficient (Kaq) for ethanol transfer to the organic phase during fermentation has been successfully correlated with various system parameters in the presence of suspended yeast flocs under agitated conditions. In particular, a semi-empirical correlation of Kaq with the rpm of the stirrer, the void space in the broth, and the surface area of dead cells has been developed. In general, it has been found that Kaq increases with the rpm of the stirrer and the ratio of the void volume to the dead cell surface area. Kaq' increases marginally though with higher incubation time at a given rpm of stirrer. The correlation is valid within a period of 12 to 30 hours of incubation time. The RPM range is 200 to 300 and the ratio of void volume to dead cell surface area ratio ranged from 3.86×10-4 to 1.69×10-3 meter. The fermentation time required was only 25 to 30 hours compared to conventional fermentation systems, where it takes a minimum of 40 to 48 hours. The organic phase mass transfer coefficient (Korg) is 300 to 500 times higher than Kaq. This is due to the drag of the yeast floc surfaces to the ethanol transferring eddies from the bulk to the interface.