Saccharomyces cerevisiae, commonly known as baker's yeast, is an essential microorganism in post-genomic research due to its development of high-throughput techniques, which facilitate global expression. This yeast is a top-fermenting microorganism that carries out fermentative metabolism to produce ethanol and carbon dioxide, the primary fermentation metabolites, under anaerobic conditions. Yeast produces various secondary metabolites, including higher alcohols, esters, carbonyls, and sulfur compounds that affect the final flavor and aroma properties of beverages like beer, wine, whiskey, rum, and brandy. Copper is a crucial metal for plant growth and development, but it is also toxic, and excess copper poses health hazards. Copper is a vital cofactor for several metalloproteins, but excess copper can cause problems, such as inhibiting cell growth and survival rate. The study aimed to understand the impact of copper on cell development, transport, and translocation in woody perennials like grapevines. The experiment used Saccharomyces cerevisiae to examine the effect of heavy metal ions on cell development and the impact of copper on yeast during fermentation. The results indicated that copper had a more toxic effect on cell growth than other metals. High Cu2+ stress inhibited the cell growth and survival rate of Saccharomyces cerevisiae. The study also demonstrated that different copper concentrations affected the cell growth of Saccharomyces cerevisiae differently, with high Cu2+ stress inhibiting fermentation properties, alcohol production, and reducing sugar utilization of yeast in Chardonnay grape must.