A fellow fermenter:
Bacteria produce mainly lactic acid.
Yeast are responsible for alcohol.
This newspaper article gets this a bit mixed up.
Wines historically were made using the yeast living on the skins -"natural wines". Nowadays one adds cultured yeast as the natural fermentation is unreliable. You can buy special yeasts strains but my experience is that bread yeast is just as good.
Switzerland is great for non- grape "wines". Elderflowers make a great dry floral white, elderberries a strong red -dandelions an interesting brew.
Sauerkraut and yoghourts are made with bacterial cultures. No alcohol is produced.
Gingerbeer is made from a symbiotic mix of bacteria/yeast.