Yeah, yeast is very responsive to higher temperatures. You can look up this paper:
Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. Torija MJ, Rozes N, Poblet M, Guillamon JM, Mas A.
Int J Food Microbiol. 2003 Jan 15;80(1):47-53.
I copied a link from one of their tables below:
This shows that with increasing temperature, you have a much shorter population density peak (2 days at 35 degrees C vs 6 days at 15C), and a correspondingly higher maximal fermentation rate (70g sugar per day at 35C vs 10g sugar per day at 15C.).
So yeah, temperature is highly correlated with CO2
evolution rates in yeast.