"Alfonse" > wrote in message
.. .
> Once your fermentation is complete and you are aging your wine, there will
> be little, if any, co2 produced by the yeast, therefore you will get
oxygen
> in the headspace to oxidize the wine.
>
> Al

Al,

Are you assuming that the carboy will be opened a few times? I do try to
age in carboys of an appropriate size to allow me to leave only an inch or
so of headspace in the neck, but there have been times when I simply didn't
have an available containers of the correct size. In that case, I just
leave the wine be, properly sulfited, until I can rack it into a carboy of a
better fit. With the headspace filled with CO2 and an airlock affixed,
there should be no worries about oxygen entering the carboy or oxidizing the
wine.


--
Cheers,
Ken