In beer brewing, it's recommended that one should oxygenate the mash before pitching the yeast. This helps with yeast multiplication and allows the colony to grow. Based on my research, it seems just a stir of the must is fine. My questions are... Would it be ok to oxygenate the wine must before pitching the yeast or should I just stick with stirring? If it's not recommended to oxygenate, is there a reason why? Thanks!