This year I used Bio Diva yeast along with Bravo yeast in my Marquette wine. At harvest I calculated I would end up at about 13.5% alcohol, but the lab result came back at 11.5%. Turns out Bio Diva yeast does not convert sugar to alcohol as efficiently as regular yeast therefore lowering the final abv. I do think my wine has more aromas this year but I’ll wait a few more months to see how it ages. The wine has a VA level of .37 g/l which is pretty good considering I didn’t add so2 until the wine was in barrel for two weeks. Supposedly Bio Diva acts as an antioxidant and anti microbial , seems to work. I would use it again and add some sugar to keep the alcohol level up.
