Although I like a little vinegar (alcohol + O2 + Brett/Acetobacter = acetic acid = vinegar) in sour beers, like Rodenbach. I really don't like the ethyl acetate (nail polish) (acetic acid + alcohol + Brett? = Ethyl acetate) aroma that often accompanies it. Rodenbach has somehow gotten around the nail polish, while it's pretty strong in other sours (Deschutes Green Monster, Valley Brew Mutha-Pucka, etc.) Because of this, I really try to avoid O2, and rely on sourness from lactic acid bugs.