Going beyond food coloring, here'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/lime), and Acetoin (rich butter smell — like popcorn at the movies):
https://medium.com/@mardonn/hacking-wine-e5ed219f3605