You might want to go back and do your homework. Natural yeast consumes the oxygen and the sugars in the fruit juice to produce carbon dioxide and alcohol. When all the oxygen and sugars have been consumed, the yeast dies and falls to the bottom of the vessel (the lees). That is how a dry wine is produced. A sweet wine simply means the fermentation was halted before all the sugar was consumed, either by removing all the oxygen or removing the biologicals.
Some people add yeast from other sources for a more controlled biochemical reaction.
If the person who created the biologicals, allowed them to serve Him in their natural function, why would we call that vile? Reminds me of the dream of Acts 10:15.
Act 10:15
(15) And the voice spake unto him again the second time, What God hath cleansed, that call not thou common.
I don't think you described the well-known chemistry of fermenting sugars to ethanol. You might want to do your own checking, and revise your assessment of contradicting me. Here's aan excerpt of a fuller article that repeats what I wrote earlier in this thread:
(excerpt)
Alcoholic fermentation, also referred to as ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.