Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years.

Yacold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program.

To learn more about Yachtolt, visit yawcult.co.

.jp.j. That's y-A-K-U-Lt.c-O.jp. When it comes to a guide for your gut, count on Yacolt.

This is Scientific Americans, 60-second science. I'm Steve Merski.

In general public, if you look at the broad numbers,

it's like 60% of vineyards around the world and the new world have been planted

with just five or six varieties of grapes in the last 10 or 20 years,

from the Australians to New Zealand to, of course, all of California.

Science journalist Kevin Begos, the author of the new book,

Tasting the Past, the Science of Flavor and the Search for the Origins of Wine.

He spoke in June at Astor Wines and Spirits in Manhattan.

At one point, he talked about disease threats to wine grapes.

So the scientists are starting to get really concerned that this is said, At one point, he talked about disease threats to wine grapes.

So the scientists are starting to get really concerned that this is setting up a perfect scenario for a great pandemic, which would seem a little far-fetched, except we all know

that grapes are being reproduced by cuttings, you know, not by seed, you know, to keep the flavor

qualities.

What that means is they haven't been evolving for hundreds or thousands of years. You know,

Pino is 2,000 years old, which is kind of the general estimate. Since we've been cloning it

to keep the flavors for roughly 2,000 years, all the insects and pathogens and mildews that attack

grape vines have been evolving that whole time. They always figure out new ways to attack

...