Winemaking is done at low temperatures, so there is a need to sanitize anything coming into contact with the wine after primary fermentation. Starsan, or similar products, insure no bugs get transferred to the wine during processing. I've never had an issue with contaminated wine when properly using these agents.
I agree with above that the heat of bottling at 180 is going to kill any known bug, and using that alone to sanitize my containers and lids has worked without fail since I restarted my maple production in 2014.
Gary / Zena Crossroads / 42˚ 00' 24" N / Hobby in Early '70s, Addiction since 2014
175+ taps on 3/16 (60 of which are on two Lunchbox Vac/Releasers)
12x34 timber framed sap house w/attached 10x34 shed roof for storage
2 x 6 Smoky Lake hybrid pan on Corsair arch with AUF/steam hood/preheater/concentric exhaust
7.0 KW Sun Power PV System, Smokey Lake Filter Press/Steam Bottler, Modified NGMP RO - 2 4x40 posts 200 gph