I push my beer from the primary to a freshly purged keg with CO2... no air or agitation involved as long as I don't do something stupid. I would think you could do the same with wine.
How do you minimize oxidation? Add a campden before each rack?
Any kind of time frame between rackings? I've got a bottle of apfelwein here I'd like to rack one more time, but it's been awhile since the campden tablet was added...
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