1. What you call industrial yeast are simply isolated yeast strains used because of their favorable characteristics like quick fermentation or the creation of secondary flavors and aroma's. The alternative is spontaneous fermentation by whatever is already on the grapes or in the barrels, in which case you're going to have a bunch of different kinds of yeast and the end product is less predictable. But isolated strains of yeast and wild yeast are all just yeast. In beer brewing, almost all yeast comes from isolated strains, except for some unique sour styles like Belgian Lambic. Picking the right yeast for a particular kind of grape or a particular kind of wort is an art form and there is nothing industrial about it. We could call wheat "industrialized grass", but is that really more informative?
2. Oak flakes are sometimes added to fake oak cask maturing, but really only in cheap wine, and ultimately you have to ask yourself: do I enjoy the flavor or not? Barrels certainly have that warm fuzzy "authentic" and "artisanal" thing going for them, but using flakes, extracts and what-not can often be used to make a product that's almost as good at a fraction of the price, and that's great because it means more people get to enjoy good wine (maybe not great, but good and predictable, e.g. Jacob's Creek). Adding actual fruit flavorings is very rare and generally not allowed in the EU.
3. The list of 60 approved ingredients contains mostly preservatives like sulfites, without which it is very hard to keep the wine stable (I enjoy natural wines very much but every bottle is different), or finings like isinglass, gelatine or egg white to get the yeast and other particles to drop out of the wine and of which trace amounts might make it to the bottle.
Buy what you like, don't let your purchasing decisions be influenced by FUD.