Affiliate Marketing Secrets

So i read that that in wine fermentations yeasts prefrentially produce ethanol (ie anaerobic fermentation) even when oxygen is present to inhibit the growth of other resident yeast that might compete.
however this would not be true since Saccharomyces still produces ethanol when no other microorganisms are around. So much for niche specialisation and competition
So where does that leave us now? im so confused and i have an exam in 3 days oO