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 Yachtold, visit yawcult.co.com.

That's Y-A-K-U-L-T dot CO.JP. When it comes to a guide for your gut, count on Yacolt.

This is Scientific American 60-second science. I'm Cynthia Graber. Got a minute?

What's better than old wine and new bottles? For scientists, old wine and old bottles preserved 150 feet down at the bottom of the sea.

In 2010, divers were exploring a shipwreck in the Baltic when they discovered 168 bottles of what appeared to be wine. A quick swig from one of the long submerged bottles revealed that the liquid within was actually champagne. The labels were long gone, but the brandings on the corks revealed the producers to be storied champagne houses, including Vuve Clico-Ponsordin. The brandings, along with the age of the boat and other items on board, helped researchers determine

that the champagne was about 170 years old. Now scientists have analyzed the contents of the bottles

and compared them to modern champagne. They found the 19th century bubbly had lower levels of alcohol.

According to historical records, the fermentation happened later in the year than it does now,

so the colder temperatures, along with the native yeast used, would have led to a less

efficient alcohol conversion. And the old wine had significantly higher sugar content. The research

team determined that the extra sweetness likely came from grape syrup added to the champagne

before corking. The work is in the journal Proceedings of the

National Academy of Sciences. The scientists say these still marine waters are an excellent environment

for wine storage. That is, if you don't mind a deep dive before serving. Thanks for the

minute. For Scientific American 60 Second Science, I'm Cynthia Graver.