A team of researchers in South Africa have found that organic and Biodynamic vineyards contain a greater diversity of yeasts, which can affect the flavor and complexity of the wines produced. The study, conducted by Mathabatha Evodia Setati, Daniel Jacobson, Ursula-Claire Andong, Florian Bauer for the Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, Western Cape, South Africa, can be read here, or if research papers are not your thing, here is a brief write-up in the New York Times.