Yeasts create the panorama of aromas. Natural wine is the result of spontaneous fermentation by indigenous yeasts. Indigenous yeasts are nature's gift to the grape itself. There are dozens of more or less noble yeasts that are necessary and responsible for the fermentation of natural wine. These can lead to a broad spectrum of aromas. In conventional wine, on the other hand, a single yeast, called selected yeast, is used in an industrialized, temperature-controlled fermentation process for wines destined to be increased in quantity. With a single, isolated, lab-grown yeast (similar to baking powder in a pastry shop), the wine can only get a very simple, pleasing, contrived taste.
Spontaneous fermentation Thermocontrolled fermentation