File photo - Bottles of French wine are displayed at the Chateau Bouscaut in Cadaujac, southwestern France, during the start of a week of wine tasting at the chateaux in the Bordeaux region April 4, 2016.
"We can turn water into wine in 15 minutes," New Scientist quotes as saying Ava Winery.
He spent a weekend toying with 15 combinations of ethanol, tannin powder, flavor compounds, and more.
The initial results were "monstrous," with one attempt resembling "melted butter."
But six months later, Ava Winery had a synthetic replication of an Italian Moscato d'Asti.
The big secret here is that most compounds in wine have no perceptible impact on the flavor or the aroma, Lee tells New Scientist.