Sozzled superconductors sizzle with speed - physics-math - 03 January 2011 - New Scientist: "Takano cannot yet explain why being mulled in red wine should turn iron tellurium sulphur into a superconductor. He suspects it is something to do with antioxidant molecules called polyphenols, which are abundant in red wine. Beyond that he is stumped.
His team is now gearing up to study the crystal structure of iron tellurium sulphur before and after it is immersed in red wine. They hope to discover the mechanism that induces superconductivity and perhaps find some clues that could help us finally get to grips with high-temperature superconductors."