Hyperoxidative. Hyperreductive. Use of sulfur dioxide, copper, and/or lees. Have you ever wondered about how these practices and others affect the resulting wine in bottle? In part one of this two part series on oxygen in winemaking, Dr. Gavin Sacks, Professor of Food Science at Cornell University, will delve into the chemistry of how oxygen reacts with other compounds in juice and wine, giving us insight into how our use of oxygen contributes to the style of the wines we make.