Overview

Saccharomyces cerevisiae plays a beneficial role in wine fermentation, in which it is the predominant species. Despite the beneficial role of S. cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. Uncontrolled yeast growth can alter the chemical composition of wine, detracting from its sensory properties of appearance, aroma, and flavour. If these faults are severe, the wine is rejected by consumers. S. cerevisiae contamination is found mainly in sweet wines, where fermentable sugar can support growth, and also in semidry bottled wines. Therefore a rapid and sensitive method to detect S. cerevisiae contamination is required to prevent wine spoilage.

For research use only and NOT intended for in vitro diagnostics.

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Supporting Data

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TaqMan PCR Kit - Figure 1. Example of TaqMan PCR Positive result. Both PCR signals above the baseline from FAM and HEX channel indicate the successful PCR.

TaqMan PCR Kit - Figure 2. Example of TaqMan PCR Negative result. No target DNA was detected in FAM channel but amplification signal from HEX indicates the successful PCR.

TaqMan PCR Kit - Figure 3. Example of TaqMan PCR inhibition result. No signal from both FAM and HEX channel was detected. It is suggested to repeat the sample preparation using recommended kit for DNA purification.

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