I read an article about this guy at UPenn who was trying to discern the affect yeast has on the taste of wine (which I'd never considered). He said that most US made wine is supplemented with "industrial strains" that “will produce a marketable wine” while Europe uses yeast strains found in forests and vineyards (i.e. natural fermentation). And to be clear we are not talking about the affect for example that dead yeast cells (i.e on the lees) has on the flavor but what flavors are produced during the fermentation process using certain yeasts. This is such a fundamental part of beer making (ale v. lager) so I'd conclude that it must have an impact on the taste of wine as well right? Yet I never hear much of this discussed.