Genetically engineered yeast can produce hop like flavours in wine

Are we at the beginning of the genetic engineering of wine? For the first time a yeast has been genetically engineered to produce hop like flavours found in beer. According to research hops' flavours are mainly terpene based, and so the yeast developed at UC Berkeley was edited to create more terpene flavours. In particular the Linalool and Geraniol flavour molecules. Linalool is thought of as floral, with a touch of spiciness while Geraniol is a rose like scent and often found in perfumes.

In a blind tasting with Lagunitas Brewing Company in Petaluma, California, the yeast produced an un-hopped beer that tasted more hoppy than a similar beer made with normal yeast and hops.