[3] Independently, in 1932, C. J. G. Niehaus described two species of yeasts that possessed spherical ascospores in their holomorphic state.

Kreger-Van Rij could not find any ascospores in Kloeckeraspora osmophila, so they provisionally reclassified it as Kloeckera magna in 1952,[3] but Shehata, et.

al were able to produce abundantly sporulating strains in their laboratory, and preferred to include the yeast in the Hanseniaspora genus, reclassifying both of the species identified by Niehaus as synonyms of H. uvarum in 1955.

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

[1] The species has been identified from locations worldwide, mainly on the bark, flowers, or fruit of plants, or in soil.

[1][8] Apart from unwanted spoilage, this yeast is also present in the fermentation of traditional Italian balsamic vinegar (Zygosaccharomyces rouxii together with Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus, Hanseniaspora valbyensis, Hanseniaspora osmophila, Candida lactis-condensi, Candida stellata, Saccharomycodes ludwigii, Saccharomyces cerevisiae)[9] A study of the fermentation characteristics of H. osmophila in wine must found that it shares many of the characteristics of Saccharomyces ludwigii, a spoilage yeast that has been referred to as the "winemaker's nightmare" due to its ability to outcompete targeted fermentation yeasts.

[10] Due to the production of acetic acid, acetaldehyde, ethyl acetate, and acetoin to concentrations above the taste threshold and the lack of inhibition of growth and fermentation rate with the use of sulfur dioxide, the study concluded that the presence of H. osmophila should be considered detrimental to wine production.