Still yeast. The question is was information added to the genome. Was information lost or is the change a mutation? Without knowing the above particulars, it has no useful meaning.
Agreed.
I’ve attended workshops on microscopic evaluation of wine and evaluating various yeast strains.
Same thing with beer when I was in Belgium. The phenolic compounds generated by various yeasts, when combined with the various adjunct grains can produce some really wild flavors.
I personally get a headache from the alcohol made from rice, whether in Sake or beer, due to the phenolic compounds.
Most mutations involve death to the organism.