Four hybrids of Saccharomyces cerevisiae with Saccharomyces and non-Saccharomyces (2 of each) were studied in order to investigate their oenological features, stress adaptability and efficiency compared to the parental strains in different environments. The strains studied: Saccharomyces cerevisiae ✕ Saccharomyces bayanus var. Uvarum, Saccharomyces cerevisiae ✕ Torulaspora delbrueckii, Saccharomyces cerevisiae ✕ Kluyveromyces marxianus, Saccharomyces cerevisiae ✕ Saccharomyces kudriavzevii, have proven to be highly efficient yeasts, at time revolutionary for both the winemaking industry as well as the alcohol manufacturing industry due to their cryophilic or thermophilic features. The hybrids were also studied from an environmental standpoint in order to prove their role in building a more sustainable winemaking process during climate change.