Saccharomyces cerevisiae has been used to produce various products from fermented beverages to bread, making it a relevant species to study due to its importance in food biotechnology. Due to its high importance across many industries for alcoholic beverage production thanks to its fermentation capacity, and high ethanol tolerance, this is an important species to study to continue improving production methods. The aim of this study was to analyze the growing of Saccharomyces cerevisiae in media with different concentrations of boron to determine the effect and toxicity of this metal ion. The alcohol concentration in the fermentation broths was measured by gas chromatography. Eight different concentrations of boric acid were used to test the growth and fermentation capacity of the strain. In all concentrations, boron showed no toxic or stimulating effect in either process, which proved that this metal ion has no effect on Saccharomyces cerevisiae’s metabolism.