Micro Oxygenation

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OK, my head is spinning. Reading through the threads about bulk aging there are many opinions about oxygen in wine. Some say Pet carboys allow air to enter the wine, some say fill and plug and some leave the air gap inplace. I also understand that aging in oak barrels allows air to enter the wine and is know as micro oxygenation. So I went online an found, like everything else in making wine, there is no known standard as to how much air or oxygen is good and bad. This is what got my head spinning. Any thoughts?:
 

kevinlfifer

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Some say Pet carboys allow air to enter the wine ------- No they don't

fill and plug ------- Clearing and Bulk age stage

leave the air gap inplace ------- Secondary Fermantation

I also understand that aging in oak barrels allows air to enter the wine and is know as micro oxygenation. -------- Usually a short time in home wine making 3 mo or so

So I went online an found, like everything else in making wine, there is no known standard as to how much air or oxygen is good and bad.

This is what got my

head spinning. Any thoughts?: -------- Drink some wine till it stops spinning
 
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