Yes bottle conditioning will impart yeasty emissions from both ends.
Longer aging, better flocculating yeast, and careful pouring all help, but there will always be yeast in the glass.
My stomach was really messed up tasting wines as they fermented, so I had to give that up and rely on my nose to know how the ferment was going.
It's not too bad for me with bottled stuff as I only have 1 or 2 over the weekend.
I used to have a six-pack, but now I have a keg.