Effects of super high gravity brewing on the metabolism of Saccharomyces cerevisiae were examined in the present study.The results showed that higher gravity of wort caused significant decreased in utilization efficiency of Saccharomyces cerevisiae for glucose,maltose and maltotriose,particularly for maltose and maltotriose.Ethanol concentration in fermentation broth increased with the consumption of sugar which then decreased the yeast activity and the production rates of ethanol,and consequently slowed down the fermentation process and prolonged the fermentation time.Yeast responded to high osmotic pressure and high-alcohol environment caused by high gravity wort by accumulating trehalose and glycerol in the intracellular.The accumulation of trehalose and glycerol in the intracellular depends on the gravity of wort.