求翻译：法国及欧洲许多具有悠久制酒传统的酒厂，在制酒时强调不使用人工培养的菌种。每年制酒时将葡萄放入酿酒槽中，加入前一年制酒时留下来的葡萄酒槽，酒槽中含有大量的酵母孢子，当这些孢子进到葡萄汁之后，就会停止休眠而发芽生长，引发酒精发酵。由於这种菌种最初来自野生酵母菌种所引起的自发性酒精发酵，所以被称为天然菌种。每一家酒庄所使用的天然菌种的组成都不同，更增添了各家酒厂风味的差别性。是什么意思？

France and many in Europe has a long wine tradition of Brewery, distillery, stressed that without using the artificial cultivation of strains. Every year when the distillery in wine grapes into the slot, joining previous-year wine left over wine slot, slot contains a lot of wine yeast spores, after when these spores into grape juice, it will stop the growth of dormancy and germination, alcoholic fermentation is thrown. Due to this bacteria originally came from a wild yeast strain caused by spontaneous fermentation, so called natural strain. Every Winery in the use of natural strains of the composition is different, adding to the individual Winery of difference in flavor.