It can only detect infections from specific microorganisms (currently just Brett, but I'm sure they can add others in the future), and roughly the level of infection. It looks like it is mostly aimed at the winery industry, where infections are more common and a bigger problem. This device won't help with shelf stability/staling/oxidation.
Very interesting though. It's the same technology that is being used in hospitals to detect infections in people.
Correction: they have a Pediococcus and Lactobacillus assay as well, and that one would be aimed primarily at the beer industry.