Over the years, winemaking techniques have evolved. The first, primitive "natural wine" or "authentic wine" was most likely the result of crushed grapes being forgotten while stored in a container. The process of allowing wild yeast found on the surface of the grape conduct fermentation in an uncontrolled environment creates a very crude style of wine that may not be palatable to many people, hence the development of various techniques and practices designed to improve the quality of the wine but which could be viewed as "manipulating" or "adulterating" the wine from its natural or "authentic state". At various points in history, these techniques may be considered “too much” manipulation, more than what a consumer would likely expect, and thus labeled as "fraud". However as these techniques became more common place in the wine industry, they gained an air of acceptability and eventually became just another tool in the winemaker's tool box to help craft good-quality wine.