Why are selected yeasts added?

In many industrial wine productions, the addition of selected yeasts is essential because the grapes from certain cultivation methods simply do not have the necessary yeast asset (weak yeasts or lack of noble yeasts) to allow a rapid and rigorous fermentation without undesirable side effects. These side effects are reflected in an inharmonious way in the taste of the wine (Brett, mouse, volatile acids, exaggerated acetic acid formation, reduction, etc.).