Going beyond food coloring, here&#x27;s an interesting recent attempt to create a synthetic Chardonnay from Tartaric acid, Malic acid, Tannin powder, Vegetable glycerin, Ethanol (Everclear), Sucrose, Ethyl hexanoate (smells like pineapple), Butanoate (strong scent of grape juice), Limonene (citrus&#x2F;lime), and Acetoin (rich butter smell — like popcorn at the movies): <a href="https:&#x2F;&#x2F;medium.com&#x2F;@mardonn&#x2F;hacking-wine-e5ed219f3605" rel="nofollow">https:&#x2F;&#x2F;medium.com&#x2F;@mardonn&#x2F;hacking-wine-e5ed219f3605</a>