If that is in fact a thing, it’s marketing and fermentation doesn’t work that way. And raises a lot of interesting question about how they manage to clear FDA guidelines. I wonder if their candida is isolated and propagated in controlled conditions? More likely it’s a lie.

The yeast that colonizes humans is a different species altogether and doesn’t produce alcohol, at least not in concentrations high enough to make wine. Actually would love an expert to come in on this, I learned about it long ago but have forgotten the details.

Anyway, I know enough to say they could add their natural spice to the mix, but they need wine yeast to make the alcohol which will quickly out-compete whatever strains they’re shlipping in there.