Reductive ageing of cellared wine

I would like to clarify an issue about bottle ageing of wine.

A corked wine lad don for bottle maturation has micro amounts of oxygen entering the buttle owing to the porosity of the cork (apart from the oxygen in the ullage when the bottle is corked) ..... so why is it widely written that the changes that occur during bottle maturation are reductive in nature implying changes and chemical reactions that occur in the absence of oxygen?

10/31/227:38 AM

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