Saccharomycodes ludwigii is a yeast species best known for being a contaminant in alcohol and fruit juice production.

[2] It is often referred to as the "winemaker's nightmare," as it contaminates products by outcompeting desirable yeast species.

[8] Saccharomycodes ludwigii commonly contaminates bottled wines and fruit juices due to the higher sulfur dioxide and sugar concentrations.

However, more studies are needed to validate which strain of S. ludwigii is most suitable for the market by accessing the volatile profile of the product which can indicate the flavor quality.

[10] This yeast is also present in the fermentation of traditional Italian balsamic vinegar (Zygosaccharomyces rouxii together with Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus, Hanseniaspora valbyensis, Hanseniaspora osmophila, Candida lactis-condensi, Candida stellata, Saccharomycodes ludwigii, Saccharomyces cerevisiae)[11]