The other species, Saccharomycodes sinensis, is known from a single strain that was isolated from soil from a forest on Mount Chienfang on Hainan in China.

[1] The species Saccharomycodes lugwigii is considered a "spoilage" yeast in the winemaking process and is commonly referred to as the "winemaker's nightmare".

[2] It has a high polluting capacity, beginning at one to two cells per liter.

It has a high tolerance for sulfur dioxide, high sugar levels, and pressurized carbon dioxide and is difficult to eradicated from an already contaminated environment.

[3] It produces high levels of secondary metabolites, including isobutanol, amyl alcohol, and isoamyl alcohol.