I reckon, you'll be fine. If youve come from a beer brewing background your used to MUCH higher standards of hygeine than the average winery requires (not to say you can slack off totally). The lower pH in fruit juice and higher Alcohol levels in finished wine make it less susceptible to microbial activity than beer. Many commercial wineries ferment using only the yeasts indigenous to the winery/vineyard.
>25 harvests in 4 continents and counting!