Following on from our previous entry about Alcosynth and Chaperone, here's an article recently featured in Huffington Post along similar lines. The article discusses the possibility of creating hangover-free wine and how it could be a reality soon.
Within the article there is an interesting point about malolactic fermentation. Using a 'genome knife' it's possible to clone the enzyme responsible for the secondary fermentation which gives certain wines their smoothness - that characteristic buttery taste present in some wines (e.g. Chardonnay) and beers (e.g. IPA).