Wine spoilage can be caused by different genera and types of wild yeast. One of the most harmful microorganisms is the yeast of the genus Brettanomyces/Dekkera. The timely detection and quantification of these microorganisms is essential to prevent wine spoilage. The detection of yeast in the raw wine materials was carried out by classical microbiological methods. The potential of microbiological for wine monitoring has been studied in order to optimize the analysis process. As a result of studies in raw wines produced in the microvinification section of the FTA's Department of Oenology and Chemistry, the advantages and disadvantages of the “gold standard” of microbiology, the cultural method for Brettanomyces/Dekkera yeast, were evaluated.