Re-Aerate When Pitching New Yeast & Adding Fruit (Lambic)

Ok, so I am "attempting" my first Lambic. I brewed it up this morning and pitched US-05 for the first phase of fermentation. After that has completed I will be racking onto 46oz of Raspberry Puree and my pitching Belgian Lambic Blend Yeast (wyeast).

My question is... Is it ok to re-aerate after racking onto the raspberries and pitching my liquid yeast? I believe that it would be OK because the new yeast/bacteria will go through there own fermentation cycle and will need available oxygen to do so...and will ultimately purge the carboy of all oxygen. Is this correct?

I didn't bother to aerate for the lambic yeast when I did this. I basically didn't worry about how much 'splashing' when I racked also.

Don't aerate. The sour bugs in that mix don't like oxygen, and may even be killed by it.