Can you name one of them? (for control of mold)
The first tool that I would look to is DRIERITE
with an indicator chemical. It is easy to use as a flat layer in a sealed vessel as a drying box or bell jar. It is a non dusty granular. It visually shows when it has picked up humidity and needs to be recharged. It can be heated to force moisture off and then reused. A negative is that if the wine has natural corks and is bleeding H2
O the rate of moisture loss will increase. The inside should be washed to remove organic matter and then could be “killed” as by spraying grain alcohol on the dry surfaces. , , , SILICA gel as the small packets of desiccant in products made in China would also work.
Mold is an occasional industrial problem. Our first line of defense in a walk in cooler is to lower the humidity as cleaning the condensate lines off the chill unit. This would be combined with washing down the walls/ floor/ ceiling and spraying with a general purpose anti-microbial. (For non-food applications a horticultural fungicide might be used.) , , , , Choices are limited if dealing with a “cheese ripening cave” since we need controlled humidity.