The review comprehensively illuminated the main factors affecting the wine quality safety and prevention and control measures. The pesticide residues and heavy metals caused by insecticides or environmental pollution could be controled by selection of suitable eco-environment vineyard and cultivation and management techniques. Sulfur dioxide used in wine brewing process as a preservative can be reduced by using fresh grape, strict enological practices, enhancing sanitation in winery, and be replaced by other additives. Microorganism or ochratoxin A, ethyl carbamate, and biogenic amines obtained from microbial metabolism could be reduced by selection of microbial starter cultures and improving enological technologies. More attentions should be paid to the potential hazard in grape cultivation and wine production while more precise and sensitive methods should be used to detect the risk factors.