Beer brewing and wine making produce diverse and complex products from a few relatively simple starting ingredients: grapes for wine , and barely and hops for beer . While these ingredients are key in determining the characteristics of the end product, the yeast strain used have a critical impact on the style, flavour, aroma, and other sensory characteristics of the final product . Modern beer production predominantly uses domesticated Saccharomyces cerevisiae (for ales) or S. pastorianus (for lagers) due to their efficient growth on maltose, high ethanol production, attractive flavour profiles , and efficient flocculation . In contrast to beer production, modern wine production still largely relies on the autochthonous (indigenous) yeast present on grapes to carry out fermentation, with the addition of S. cerevisiae ensuring efficient fermentation and consistent final products .