DoctorCad is correct, I'm referencing Making wine from fresh grapes and juice buckets.
damdaman, this is a decent overview of those yeasts, Jack Keller is an invaluable resource, but once you get into the premium yeasts, the characteristics that a yeast can bring into, or out of a wine is amazing, for example:
I really enjoy Cabernet Sauvingnon and Bordeaux blends, I usually use BDX (Bordeaux Yeast) this will produce a Cab Sav that is more traditional -Highly Concentrated Fruit, Firm Tannins Full bodied and dense with loads of fruit flavors and ample tannins (aging softens the tannins, and produces nice fruit flavors), this past season on the recommendation of a really good friend and great winemaker, I split 30 gallons of cab into two 15 gallon batches, one fermented with BDX, and the other with RP 15 yeast; the first time that I tasted it was after it fermented dry and Malolactic fermentation completed, before racking it from the demijohn to the barrel, I was extremely surprised to taste an amazing Cab, very much fruit forward, great fruit flavor that jumps out at you, it almost gave me the sensation of natural sweetness (it was fermented to .990), I could have drank it right then and there! The first thing that the few people that have tasted it said was things like "dangerous", "party wine", and they all have wanted some...lol, fast forward approx 2 months in a barrel, and the intense fruit and sweetness has subsided a little, and it remains a great wine, it still has over a year to age, 8 months of that will be in the barrel.
This is just one example of what different yeasts can do, but remember the most important part of any wine is getting the best fruit available.
