does fermenting sucrose with wine yeast produce the same off flavors that fermenting sucrose with beer yeast does?
Ale yeast? Sucrose?
Off flavor due to using sucrose in
wine? Never heard of such a thing. Curious.
Did you mean to post this on one of the brewing forums? (ah ... yer in the wine forum right now)
You might have your concepts a bit twisted around? ... I'm wondering if you are talking about an issue you heard about with brewing beer?
Fermenting a lot of sugar while brewing, sucrose included, can be an issue.
I suppose there would be your sucrose and there would be your ale yeast.
If you mean a kinda winey/cidery flavor when some beer is brewed; I'm not sure if I'd characterize that as a fault (says the winemaker ;-) ... if that is the effect you are asking about, joking aside, that's not the yeast ... it's using sugar.
Not an issue in wine ... an issue in beer though.
Any straight sugar ... fructose, glucose, sucrose ... will have those slight estery notes if there is not enough malt being fermented to "mask" it. The more malt, and the fresher the malt, the better the masking.
I suppose any yeast that is a better ester producer
in theory runs a bit higher risk; but in general would not think the yeast is of a specific cause-and-effect though. It's the masking effect of the malt or the lack thereof.
For what it's worth,
while I'm all out in left field again (woo-hoo) ... when brewing (that would be beer) with sugar, a high level of a product like Fermaid K might also help avoid the effect (thank you Clayton Cone), allowing a higher percentage of sugar to malt without the development of that flavor profile. I'm just taking the Good Doctor's word on that one.
If in fact you do mean wine though ... then I have no idea. Off hand I can't think of any "off flavors" from, in specific, solely fermenting sucrose.