Page "Yeast" Paragraph 23

Most added wine yeasts are strains of S. cerevisiae, though not all strains of the species are suitable.

Different S. cerevisiae yeast strains have differing physiological and fermentative properties, therefore the actual strain of yeast selected can have a direct impact on the finished wine.

Significant research has been undertaken into the development of novel wine yeast strains that produce atypical flavour profiles or increased complexity in wines.