Types of active dry yeasts for winemaking

1) Saccharomyces cerevisiae: is the yeast normally used for primary fermentation of must. Saccharomyces is the genus or family name; cerevisiae is the name of the species, within which there are many different strains having slightly different characteristics (tolerance to alcohol, sugar and SO2; temperature range for fermentation; nature of volatile compounds formed; sugar-to-alcohol yield; ease of coagulation; etc):-

for white wines:-
Erbsloh Oenoferm Klosterneuberg: for high quality white wines.
IOC B-2000: recommended for aromatic white wines; Bacchus, Schonburger, Ortega,
    Siegerrebe, Huxelrebe, Muller-Thurgau, Scheurebe etc. 
IOC BR-8000: produces a high level of glycerol and good length of flavour.
Lalvin 1116:
Lalvin B:
Uvaferm CEG: for high quality white wines, red wines; short lag time,
    good at low temperature 8 - 15 °C, gentle fermentation, non-foaming (high protease
    activity), good sedimentation/quick clarification.
Uvaferm CS2: for quality white wines (8 - 15 °C), red wines and rediluted concentrates
    (15 - 25 °C); exceptionally good at low temperature, medium lag time and speed
    of fermentation, non-foaming.
SIHA 3: strain WET136:
Gervin B: CC: low temperature (10 °C).
Gervin 7: GE: 12 °C.
Gervin 5: GVN: 12 °C.
Gervin 1: Narbonne 7013: general purpose, good settling.

for red wines:-
Erbsloh Oenoferm Rouge: for high quality red wines.
IOC R-9001: for fruity early drinking light red wines.
IOC R-9002: for darker red wines of good structure and potential for bottle age.
    Assists colour stabilitry.
Uvaferm CM: basic general purpose, particularly for red wines (15 - 35 °C), short lag time,
    fast fermentation, average foaming.
Gervin 2: Davis 522 (Montrachet): for red Burgundy, rapid fermentation.
Gervin A: SF: for red Bordeaux.