These wines are bottled and consumed when they are young, and the effects of the yeast are still noticeable. Under these conditions, subtle flavor and aroma variations can be produced by different strains of yeast. However, these differences relate to properties other than creating wine flavors. Yeast characteristics important to winemakers include speed of fermentation, color extraction, how much alcohol is produced, tendencies to stick, the quantity of foam generated, hydrogen sulfide production, etc. A few wineries use a different type of yeast for each wine produced.
Many smaller wineries ferment all of their wines with only one or two types of yeast.
The research winery at the University of California at Davis uses a single yeast type for all standard fermentations. Smaller wineries and home winemakers often use Prise de Mousse yeast for all their fermentations. Yeast names often mislead and confuse novice winemakers. For example, Pasteur Champagne yeast is not very good for sparkling wine production. California Champagne or Prise de Mousse are better yeasts for the secondary fermentation of sparkling wines.