One of the major characteristic of the yeast cycle is that its life form can be very well controlled by manufacture, to elaborate from last blog. Saccharomyces cerevisiae exists in haploids two mating types, a-factor and alpha factor with each having chromosome. As haploid they can maintain haploids still, and divide to form a colonies of haploid cells using mitosis. However, a-factor and alpha-factor parents can mate and reproduce a diploid cell that contains two chromosomes which means it includes both the a-factor and alpha-factor genetic strains. This diploid cell is stable and is capable of growing independently using mitosis like its haploid parents. Yeast can also undergoes meiosis to create gametes called spores. The same diploid cells after meiosis and produces four spores stored in an ascus. The chromosomes as a result of meiosis and crossing over will be 2 recombinant chromosomes, and one of each parental chromosomes.

In its mitotic cell cycle, Saccharomyces cerevisiae uses a process called budding to reproduce. Budding can stop budding if the environment either lacks nutrients or a possible mate is close by. If under harsh environment, proliferation of the yeast cell would cease, and if a mate is available near by sexual production would occur.  Saccharomyces cerevisiae is a heterotroph that eats sucrose, maltose, fructose and glucose. Specifically for healthy fermentation for wine production, fructose and glucose from grapes would be the main source for energy, under anoxic conditions of course.