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. Saccharomyces cerevisiae TaqMan PCR Kit, 100 reactions Ready to use format, including Master Mix for the target and PCR control to monitor for PCR inhibition and validate the quality Specific Primer and Probe mix for the pathogen/virus/viroid of interest Positive and negative control to confirm the integrity of the kit reagents Saccharomyces cerevisiae TaqMan PCR Probe/Primer Set and Controls, 100 reactions Specific Primer/Probe mix and Positive Control for the pathogen/virus/viroid of interest Nuclease-free water Can be used together with Norgen’s PCR Master Mix (#28007) or customer supplied master mix For research use only and NOT intended for in vitro diagnostics.