A grape-free wine made by cloning hundreds of the chemical compounds found in wine has been developed by scientists in a warehouse in San Francisco.
Josh Decolongon, one of the three founders of Ava Winery
Biochemists Alec Lee, Mardonn Chua and Josh Decolongon have created a synthetic Moscato d’Asti at their lab in the San Francisco borough of Dogpatch.
The team are currently working on a Pinot Noir, which, like the Moscato, is made from a combination of ethanol, water, sugar, amino acids and an array of chemical compounds that give a wine its taste, aroma and body.
When is a Moscato not a Moscato?
Among the compounds they’re working with are ethyl butyrate, which gives a pineapple aroma, sotolon, which….
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