Hi all, I am a coffee farmer from Brazil. I have planted some grapes trees and will make my first wine soon. I am a beer homebrewer so I understand some about fermentation, equipment, pumps, airlock. I have read and watched some videos. In beer brewing, we only want oxygen in the beggining of fermentation, for celular reproduction of yeast. The main doubt I have so far in wine brewing is aeration during the many fermentations and laggering (?! is the same term as in brewing?). Do you aerate (want oxygen) even after you have separated the liquid from the peel and seeds? Thanks in advance, and sorry if there is another apropriate area in the forum for this discussion.