I’ve become much more interested in yeast varieties recently, prompted by my desire to become better at the finer points of wine/beer brewing.  I’ve found this site has a pretty good explanation of Lalvin-brand yeasts, one of which I’ve gotten from Thomas Creek recently (K1-V1116):


Another good site with some general explanations of a variety of wine yeasts is here:


Lastly, in my research I found that the name given to the primary genus of most yeast strains is “saccharomyces”, which comes from the Greek words for sugar (sacchar) and fungus (myces).  I may begin calling yeast “sugar fungus” from now on.