Original: Either way, they say, each wine will taste a lot more different than the way it did the year before, and each vineyard will produce it's own unique flavors, satisfying palettes yearning for uniqueness.

Edit: Either way, they say, each wine will show greater differences from year to year, and each vineyard will produce its own unique flavors, satisfying palates yearning for something different.

Original: They say the natural yeasts add another element individuality and terroir to the wine. Sometimes their wines might turn out a little funky in a bad year this way, but other times they might produce something totally amazing.

Edit: They say the natural yeasts add another element of individuality and terroir to the wine. Sometimes their wines might turn out a little funky in a bad year if they're made this way, but other times they might produce something totally amazing.

Original: If you talk to most natural winemakers and enthusiasts though, they'll tell you that making wine is not a science, it's really an art, and the winemaker needs to be willing to step out of the way and let nature do its thing, to make some really amazing wine with special terroir.

Edit: If you talk to most natural winemakers and enthusiasts, though, they'll tell you that making wine is not a science, but an art. The winemaker needs to be willing to step out of the way and let nature do its thing, to make some really amazing wine with special terroir.

Original: In fact there are many many different synthetic yeasts developed for this purpose, each one subtly changing the flavor of the resulting wine. It used to be quite popular for beaujolais nouveau winemakers to use a certain strain that gave the wine flavors of bubble gum and bananas, for example.

Edit: In fact, there are many many different synthetic yeasts developed for this purpose, each one subtly changing the flavor of the resulting wine. It used to be quite popular for Beaujolais nouveau winemakers to use a certain strain that gave the wine flavors of bubble gum and bananas, for example.

Original: The key question at this point, is why?

Edit: The key question at this point is: why?

Original: The winemaker then ads a synthetically produced strain of yeast to the vat, and lets it do the job of fermentation.

Edit: The winemaker then adds a synthetically produced strain of yeast to the vat and lets it do the job of fermentation.

Original: My answer to this question basically is, it depends. It's not a simple question, so naturally the answer won't be simple.

Edit: My answer to this question basically is: it depends. It's not a simple question, so naturally the answer won't be simple.

Original: On the other hand there is also a very small niche of the wine world that talks about "spoofulated" mass market wines that all taste the same and don't display any real terroir.

Edit: On the other hand, there is also a very small niche of the wine world that talks about "spoofulated" mass-market wines that all taste the same and don't display any real terroir.