Thank you, and yes.
Jebus, I make wine (and beer, and mead, and etc.). I talk a big game, but my palate is probably average.
Reducing oxidation in anything 10% or lower is crucial, if you are taking long term storage. A bigger beverage than that? Eh, it wont make that much of a difference. How do I know? Taste testing my own products side by side. Some oxidized, some not. A couple days of deliberate oxidation tastes nice–mostly it blows off harsh armomas, the flavor is the same.
