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Background: The increase in demand for fuels has intensified the search for renewable energy sources, mainly biomass, with sugarcane being the most important factor in the production of bioethanol. In addition, sorghum cultivation presents high potential mainly for using the same industrial production complex and being processed in the off-season of sugarcane. However, information on the chemical and technological characteristics of sweet sorghum in the national literature is scarce. These are of extreme importance considering the preparation and adaptation stages of musts and yeasts, preceding the process of ethanolic fermentation. The objective of this research was to evaluate the fermentation process of the CVSW80007 genotypes; CVWS80147 and BRS610 in laboratory scale, evaluating the performance of CAT-1 and PEDRA-2 yeasts by determining yields and fermentative efficiencies and alcohol production (L.ha-1 and L.t-1). Results: The experimental design was the randomized blocks in a 3x2x6 Factorial model in the fermentation process (for each of the yeasts studied). The results indicated that CAT-1 and PEDRA-2 yeasts demonstrate similar behavior, being efficient in the fermentation process. The fermentation of must was prepared from stalks with leaves and without leaves (135 days after sowing) of the three genotypes, results in 47.0 and 39.8 L.t-1 ethanol, respectively, using sweet sorghum.Conclusions: The conditions studied on a laboratory scale demonstrate that the different sweet sorghum genotypes have potential for ethanol production, with the stalks with leaves and panicles increasing the alcohol content and fermentative efficiency.

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