First ... thanks for the corrections, I didn't take my time at that.

So really, the only reason to do it is for the "quality" thing. You
are still gonna make wine but not good enough for the connoisseur.
Maybe just lowley fruit alcohol ...and if it will be consumed
relatively quickly .. no worry about preservation, right? The alcohol
itself should be a good preservative?

Why should the head space cause oxidation? That fills up with CO2, and
many many volumes of the headspace are replenished during
fermentation..... there should be no O2 left in there. Right?