I read the article with suspicion. I am not a wine judge nor am I a beginner in wine circles. I have often blind tasted wines. The differences are worlds apart, between whites and reds, old or young. It becomes difficult when the wines are very similar. Particularly if you allow the olfactory senses to become saturated. That is when mistakes occur. After a few glasses similar wines taste the same and lose their zap.
Discriminating subtle differences is just too hard but red to white? I'd have to be unable to stand before a white can pass as a red.
I do not believe that seasoned tasters can be fooled so easily, regarding colouring white wine.
Much of that article IMHO appears to be bovine fertilizer.
The "researcher may have stumbled on a few incompetent tasters who had too much and drawn conclusions from them alone.
Good wines are distinctly, that,.. Good. If you have never tried a good wine and only drink cheap, you can not judge.
Life is too short to drink bad wine.
Cheers