[1][2] The yeast has been observed to form four hat-shaped ascospores when grown for at least seven days on 5% Difco malt extract agar.

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

[4] Strains of the species have been isolated from rot occurring on prickly pear plants in Hawaii as well as on grape berries and wine in Australia, Greece, and China.

[2][4] A 2010 study found that H. opuntiae was the prevalent species involved with the post-harvest fermentation of cocoa beans on a plantation in Malaysia.

Co-fermentation with H. opuntiae increased the production of phenylacetaldehyde, which lends a desirable floral and honey smell in wine.

[4] A different study examining the sequential fermentation of wine with H. opuntiae followed by commercial wine yeast after 7 days found an increase in the production of glycerol, ethyl acetate, several monoterpenes and a decrease in the production of decanoic acid, fatty acid esters, and final alcohol content.