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This is Scientific American's 60-second science. I'm Christopher in Taliatta.

When it comes to wine, the concept of terroir is sort of a nebulous thing.

Terroir is sometimes translated as the wine's character.

Here's how my friend Valerie, a wine importer, explained it.

I would say terroir is a specific set of natural elements that all come together in harmony to produce

a very specific outcome with, say, the soil and the exposure to the sun, the drainage, the proximity

to water, the fog.

All of these things, they all come together in an expression that we find

beautifully in the grape. Some of those factors might be hard to measure, but here's a new one

that might contribute a quantifiable essence to terroir, the grape's microbiome. It certainly could be

that the house microbiome influences the wines in overt or subtle ways that

we just don't understand yet. David Mills, a microbiologist at UC Davis. Mills worked with the

Farniente and Nickel and Nickel wineries in California's Napa Valley. The winemakers there took

five samples of chardonet and Cabernet Sauvignon fermentations, as the juice transformed to wine.

Then Mills and his colleagues ran microbial and chemical tests on those time-dependent samples.

They found that the bacterial and fungal species on the grapes corresponded to a certain chemical fingerprint,

a mix of metabolites in the finished wines.

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