As a wine maker, I feel confident that my fermenting wine is protected from oxidation by the heavy production of CO2 and the continued release of CO2 from the wine even after fermentation is complete. I pressure ferment beer using a corny keg in primary (actually after SG gets below 1.030 so technically secondary). I connect gas line of primary to liquid line of serving keg, add a spunding valve to the serving keg set at 12 psi, and let the co2 purge the serving keg. After 10 days of conditioning I cold crash the kegged beer, at which point the pressure drops maybe from 12 psi to 8 psi upon full CO2 absorption at low temp. I would have thought that the now fully carbonated beer, similar to the fermenting wine, would be fairly well protected from oxidation (assuming I then opened the keg and exposed the beer to oxygen for whatever reason), but I could find zero articles on the subject. What do you think?