Final answer:
Gibberellic acid application to grapes can lead to richer, sweeter wines, while monitoring radioactivity can verify vintage. Oxidation adversely affects wine taste, and fermentation initiated with grapes and yeast results in wine production.
Step-by-step explanation:
Factors that increase richness, sweetness, and fruitness in wine involve both agricultural techniques and fermentation processes.
The application of gibberellic acid to grape plants can enlarge grape size and reduce cluster density, contributing to richer and potentially sweeter wines due to the larger fruit size and possibly higher sugar content.
The vintage, or the year when the grapes were grown, also plays a critical role in the wine's quality as it can reflect the conditions under which the grapes were cultivated.
Radioactivity measurements can be used to verify the vintage of a wine by comparing levels of certain isotopes known to be present in the atmosphere at different times.
Oxidation is another concern; when wine is exposed to air for too long, it oxidizes and acetic acid is produced, leading to an unpleasant taste. The fundamental recipe for creating wine includes combining grapes with yeast, initiating a natural fermentation process that is essentially anaerobic respiration.