Unicellular Fungus, a type of yeast widely used for fabrication of bread, beer and wine in food industry. Despite being considered safety for consuming, recent studies have cataloged an “Emergent opportunist Pathogen” even may cause infections in inmunodepressed persons. Also, despite the beneficial role of S. cerevisiae in the food industry, 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. Therefore a rapid and sensitive method to detect S. cerevisiae contamination is required to prevent wine spoilage.