There are as many techniques and preferences to wine making as there are wines themselves. Yeast needs Oxygen to develop aerobically (Reproduce) once the colony is strong, being deprived of Oxygen forces the yeast to develop anaerobically (Produce alcohol) In theory even must being stired will develop alcohol as stirring cannot introduce sufficient alcohol to fuel the entire colony within a strong ferment.
Some prefer to build a strong colony, by stirring a day or two, then force the yeast to go Anaerobic.
Both measures work fine , However, to truly understand which measure is best one must understand the yeast, and other variables. The desired results can also play a role. as well as the medium being used.
The only wrong way to make wine is the one that does not work at all. It is all subjective and a personal choice. Half the fun in wine making is the learning, and the experimentation. I often Drink My Mistakes!