An anonymous reader writes: Apparently someone in Japan seriously think so.
On July 27, 2010, the National Institute for Materials Science (NIMS) of Japan announced that it has created a superconducting material with a critical temperature (Tc) of 8K (–265C) by immersing an inorganic compound into liquor and boiling it for twenty-four hours at about 70C.
Dr. Yoshihiko Takano and his group at NIMS were researching a method of doping solid-phase FeTe1-XSX using oxygen as the carrier, and discovered that while doping was not possible in an oxygen only atmosphere, the material exhibited superconductivity after prolonged exposure in air. This suggested that water (or OH bases) were involved, leading researchers to try immersing materials in various alcohol-water solutions, and investigate the introduction of oxygen ions through chemical reaction.
After a discouraging lack of results, Dr. Youichi Kamihara of the Tokyo Institute of Technology (one of the discoverers of iron-based superconductors, now at Keio University) suggested Dr. Takano trying liquor at a party in laboratory. While he said it half in jest, Takano was astonished to discover that it worked, and worked well.
Of the various liquors they tried, red wine boosted superconductivity the most effectively. As there seems to be no correlation between alcohol concentration and superconductivity, it is thought the result must be due to come component in the wine other than alcohol. Takano commented "FeTe1-XSX is a layered compound, and it is possible that the oxygen ions are diffused between the layers by a chemical reaction. I suspect some component in the wine is acting as a catalyst."