Adam,

As others have pointed out, oxidation is different to acetification. To
really experience oxidation, take some commercial wine of decent
quality and leave some out in a glass overnight. The aroma should then
smell oxidised (i.e., acetaldehyde, like a Sherry). This is clearly
different to the smell of vinegar (e.g. ethyl acetate, like in nail
polish).

As for bottling: if you are not bottling under protective atmosphere
(i.e., your wine is exposed to air during bottling) then the primary
source of oxygen uptake is through contact with air during *transfer*,
not during the time while the wine is in bottle and waiting to be
corked. Even bottling with O2 exposure shouldn't cause oxidation to the
equivalent of the glass left out overnight, however. I would recommend
you check you SO2 levels and ensure in future that they are sufficient,
and be sure that your wine is not exposed to air significantly during
storage (e.g. the bung popping out of your carboy).

HTH,
Ben