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The parallel I would make is with sourdough bread. Industrial bakers use industrially produced yeasts. Artisan bakers often elect to make sourdough. Anyone who has ever tried to make a sourdough starter by getting a wild yeast to develop from thin air knows the results are much less controllable than using Allinson dried yeast. But when it works the outcome can be sublime.

A closer parallel might be the sourdough of "liquid bread" - the lambic sour beers of Belgium. Thanks to the explosion of all things beery of late, there's been a lot of interest in the effects of different fermenting organisms on beer - and because they're brewing every week rather than once a year, brewers can make a lot more experiments - here's one Kent brewer using different species of Brett : http://gaddsbeershop.blogspot.co.uk/2016/02/beer.html

Spitaels et al (there's an appropriate name!) produced a fascinating paper (summarised here - http://www.garshol.priv.no/blog/317.html ) on the evolution of the "zoo" in a Belgian lambic, I imagine something similar happens in sourdough and to a lesser extent in wild-ferment wine.

That blog also has a good introduction to the microbiology of beer, much of which will be relevant to wine :
Yeast : http://www.garshol.priv.no/blog/332.html
Bacteria : http://www.garshol.priv.no/blog/335.html
Saccharomyces family : http://www.garshol.priv.no/blog/338.html
and less relevant but still interesting, how hops stop beer spoiling : http://www.garshol.priv.no/blog/337.html
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