:)

[Trunky]

[steve_flack]

Better chuck out those autoclaves then....

Wine of course, never ever turns to vinegar.

[boingy]

Notably on that link there is lots of emphasis on thorough cleaning and drying so I guess there is nothing for bacteria to chomp on.

In the past I have pondered the anomaly between wine making and beer making. I made some elderflower champagne a few weeks ago. Basically shake off the insects and then just chuck the elderflower heads, stalks and all, into a bucket with sugar, lemon juice and yeast. Out of habit I sanitised the bucket...

I can see how wine's greater alcohol content might protect the finished product but I don't see why the sweet alcohol-free "wort" state of wine (often with bits of tree branches in it) does not attract infection. I guess it is relying on the yeast being more rampant than any of its competitors.

[Wolfy]

He's right and as home brewers we do not sterilise our FV, we simply sanitise them - there is a big difference between the two, and sanitation is not mentioned in the short comment linked above, so it could even be assumed that it's required or achieved with the cleaning process mentioned.
In addition, don't winemakers add sulfates to the must as one of the first steps in wine making?
If so that would make the must sanitary before the yeast is added, so sanitising or sterilising the FV would not be needed.