[2] Initially mis-identified as atypical Hanseniaspora guilliermondii strains, further testing revealed that the samples were distinct from H.

Smith in 2003 and given the specific epithet "lachancei" after Marc-André Lachance, the yeast taxonomist and ecologist who collected the original samples.

[1] Colonies that are grown on malt agar for one month at 25 °C appear cream-colored, butyrous, glossy, and smooth.

[1][3] The yeast has been observed to form four hat-shaped ascospores when grown for at least seven days on 5% Difco malt extract agar.

[3] The yeast can ferment glucose and cellobiose, but not galactose, sucrose, maltose, lactose, raffinose or trehalose.