Originally Posted by tackett
There is absolutely no way you are going to oxygenate a liquid, simply by exposing it.
Well, maybe you won't "oxygenate" it, but you can certainly ruin it by oxidation, simply by exposing it to oxygen.
Try it. Take two bottles of wine. Open then. Leave it open overnight. Don't agitate it, or anything to "oxygenate it". Taste it the next day. Not too bad, but not too good. Taste the other one in a week. Boom- oxidized wine. I promise. (Cover with cheesecloth or something to prevent fruitflies and the like.) If you want really really oxidized wine, move the bottle around so it increased the oxygen uptake. It'll get worse, faster. But even without splashing or moving it, you will get oxidation. That's why winemakers (and brewers who age long term in a carboy) use a carboy and top up to the narrowest part of the carboy, and/or purge with inert gas.
It's not "oxygenation" that would do it, but instead, it's "oxidation".
Heat and movement will accelerate oxidation, but it's certainly not required. Oxidation can happen in a perfectly still environment whenever there is oxygen present.