Bioprotection in the wine sector is a strategy for protecting grape musts that have been used for a few years now. Bioprotection is intended to be a partial or total alternative to the use of sulfites. The principle of bioprotection consists in providing, from the harvest, on the grapes or on the grape must, yeast biomass, which, by its action, will limit the development of the native microbial flora and consequently avoid microbiological alterations at the early stages of the winemaking process. Most often, the biomasses studied are selected strains of non-Saccharomyces such as Torulaspora delbrueckii or Metschnikowia pulcherrima, but the Saccharomyces cerevisiae species can also be used. We propose to present the results of bioprotection used in white and red wine processes obtained in recent years and to underline the limits of this technique. Finally, a section will be devoted to describing proven or potential mechanisms that may explain how the biomass provided limits the development of native flora. Finally, the perspectives on the use of bioprotection in must and wine will be discussed.