In this work, two cassava varieties were analyzed in relation to their physical-chemical and technological characteristics, with a view to prospecting the fermentative potential of the raw material for fermentation kinetics. The analyzes were carried out after crushing and sieving the raw material, where a residual liquid stored under freezing was obtained. The results showed that both varieties have a content of reducing sugars higher than the values found in the literature, the cultivar SJ de Pirabas and SA do Tauá obtained contents of 7.12% and 9.73%, respectively, which determines a great potential in the fermentation process to obtain ethanol, since the growth of yeasts is proportional to the amount of sugars present in the raw material. Fermentation kinetics occurred at 22°Brix and aliquots were obtained during fermentation times to analyze: temperature, pH, soluble solids, alcohol content, acidity, substrate consumption rate and product formation. The test showed an average alcohol production of 5.89 %v/v, this result is satisfactory according to the literature, however, the residual sugar content was higher than 10°Brix, indicating a low fermentative activity caused by factors of stress that may be related to the concentration of both intra and extracellular alcohol and soluble solids. Therefore, it is necessary to carry out other fermentation tests, both with yeasts and with substrate at different concentrations.