The rate of cane sugar fermentation with Saccharomyces cerevisiae was studied at temperatures between 30°C and 42°C in order to characterize the process using thermodynamic parameters such as enthalpy (ΔH^*), activation energy (ΔE^*), entropy (ΔS^*), Gibbs free energy (ΔG^*) and equilibrium constant (K). The parameters were evaluated on the basis of a consideration of Arrhenius, Eyring and Van’t Hoff’s equations. The results obtained are ΔH^*, 91.85 KJ·mol^-1; ΔE^*, 91.85 KJ·mol^-1, ΔS^*, 2763 J·mol^-1K^-1; ΔG^*, -762.09 KJ·mol^-1, and equilibrium constant, K, 1.34 dm³·mol^-1. These values were subsequently used to obtain by calculation the rate constant of the fermentation k, 1.43 × 10¹¹ min^-1, Arrhenius constant A (pre-exponential or frequency factor), 4.79 × 10²⁶ min^-1, orientation parameter, P, 4.48 × 10¹⁵ and the collision frequency Z, 1.07 × 10¹¹ min^-1. Finally the fermentation efficiency calculated on the basis of a complete combustion of glucose is 377.8%. The results showed that though the fermentation process is kinetically controlled, it is suggested that the positive impact of the feasible thermodynamics is limited by other process variables.