This might be a topic more suited for the "Brewing Science" section of the board but my opinion on this is that it is unlikely that caffeine would have much effect for the brewing process.
The life extension referred to in that journal abstract refers to the number of generations that yeast will mitotically divide before they reach senescence (i.e. they become too old to divide).
This really has no practical implications for brewing/homebrewer. Yeast do mitotically divide as part of their life cycle when pitched into a batch of beer, but its a limited amount of divisions. I don't know how many exactly divisions, I would guess between 10-20 divisions before they reach the appropriate density and switch over to anaerobic growth (i.e. Fermentation/alcohol production).
Caffeine may be of use to a company like White Lab/Wyeast, where they deal with yeast strains undergoing many, many, many cycles of mitotic division as part of their yeast propagation scheme.
This is just my spitballing knowing what I know about aging/life extension research and yeast model systems...