] "All over the world, molecular biologists are tinkering
] with DNA to find ways to improve the quality of wine.
] Already they can do wonders, conjuring up rare but
] desirable flavours and aromas, and adding body and
] complexity to bog-standard plonk. Gene technology can
] also eliminate the spoilage compounds that can make wine
] taste like sweaty socks, and even get rid of those
] nasties that give you a bad head in the morning."