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any body has an ideal about it how good it is for making alchohol.

According to Google. e491 is not a type of yeast, but an additive TO yeast.
An emulsifier,sorbitan monostearate, which helps rehydrate the dry yeast, apparently.

I see it listed in both baking yeasts, and Red Star Whiskey yeast!

If any one is still wondering, this yeast is used for saki, but is a wine yeast, can tollerate high alcohol levels and low ph levels, cheap compared to other wine yeasts, using it now, and seems to be going well