Natural Yeasts: These are yeasts that occur naturally on the grapes, rather than commercially cultured yeasts; both are used for fermentation. Many feel that the natural yeasts add more complexity to the wine. Large-scale producers shy away from natural yeasts, which can be unreliable since they are less controlled than cultured varieties.

天然酵母：葡萄自身携带的一类酵母，不同于商业酵母；两种酵母都用于发酵。许多人认为天然酵母可增加葡萄酒的复杂性。但由于其不如商业酵母易于控制，大规模生产商多避免使用天然酵母。