Investigations aimed at the elaboration of high technologies and equipment for biofuel production are amongst the priority tasks set forth in the policy documents of the Government of the Republic of Moldova. They contribute to the augment of energy consumption from renewable sources and increase energy security. The main technological processes of production of bioethanol from whey comprise partial deproteinization of whey, its fermentation with a mixture of mesophilic lactic acid bacteria and yeasts, then distillation of alcohol and its rectification. The technological scheme of ethanol fermentation of whey includes: heating the deproteinized whey to 93oC to reach pasteurization, the cooling, decantation and fermentation with lactose of the fermenting yeast at the temperature of 32 34 oC. The studies aimed at establishing the optimal starting level for ethanol fermentation of whey have been performed by the authors. Biochemical properties of the cultures are characterized by the fact that besides the main fermentation products - ethanol and carbon dioxide, also fusel oils, aldehydes and esters are accumulated in the liquid medium. The first phase of our research was to obtain yeast, which has a high efficiency of ethanol formation, with a low percentage of fermentation by-products (aldehydes, fusel oils and esters). In addition, it was necessary to provide a minimum duration of fermentation process at the highest possible content of ethanol. We have studied mixtures of yeast species: Saccharomyces and mesophilic culture Lactobest (DLF-N86DI100) Cadorago (Co), Italy, (frozen dried culture for food industry). The starting level has been prepared in pasteurized deproteinized whey (OST 10-02-02-3-870) by introducing bacteria and lactose-fermenting yeast as 10% suspension, then it was subject to cultivation at 34 oC for 1-2 days. Adaptation of the strains was carried out by increasing the content of lactose and alcohol in the medium; thus resistance of culture gradually has been increased and selection of improved variants has been performed. Ferment volume, temperature and fermentation time were widely varying. The analysis of the initial and fermented whey at various stages of fermentation was carried out by nuclear magnetic resonance spectroscopy. It should be noted that pH 4.0 - 4.6 has been set during the fermentation. This pH is considered optimal for the reproduction of yeast. Vigorous stirring for 24 hours creates favorable conditions for the accumulation of the required number of yeast cells and for the intensification of the alcohol production. This method allows for a complete lactose fermentation. The end of alcoholic fermentation is determined by the residual lactose content (%). In some experiments, high levels of lactic acid is obtained, which exceeds the content of ethanol. Further studies of alcoholic fermentation of whey technology are necessary in order to increase the quantity and improve the quality of ethanol.