Thiswork aimed to describe fermentation characteristics of ethanol productivity by the hybrids of baker's yeast. In this study five parental isolates and 15 genotypic hybrids of Saccharomyces cerevisiae derived from three crosses were used for estimating fermentation characteristics during bioethanol production. At 0.02 concentration of sugarcane sub- products the hybrids of P₁ x P₄ increased turbidity and pH value above the mid–parent. In contrast, biomass formation showed decline production. However, at 0.04 and 0.06 sugarcane sub- products some of the hybrids increased significantly pH value above the mid–parent indicating that fermentation profile differs from one concentration of dissolved solids to another. However, ethanol productivity was affected mainly by low pH, high acidity, high alcohol content, high temperature and osmotic pressure. The low pH was the main stress factor on yeast during fermentation. Though, the hybrids derived from the cross between P₂ x P₅ significantly increased pH value above the mid – parent at 0.02 and 0.04 concentration of sugarcane sub–products. The yeast hybrids showed better turbidity and biomass formation at 0.02 concentration if compared with the mid–parents and the higher concentrations of sugarcane sub–products. Most hybrids derived from the cross between P₃ x P₅ showed significant pH values above the mid – parents at all concentrations of sugarcane sub- products. In addition, most hybrids showed significant turbidity above the mid – parents at 0.02 sub–products. However, insignificant differences were shown between yeast genotypes for turbidity and biomass formation at 0.04 and 0.06 concentration of dissolved solids.