Something for all you technical heads. It's a powerpoint slide that Aussie wine scientist Richard Gibson sent me today (his website is http://www.scorpex.net/). This is the current hot topic of debate in the closures world. I've added below Richard's notes which explain this slide.
•Too little oxygen ingress into the package creates a risk of the formation of reductive characters in susceptible wines
•Too much oxygen ingress into the package will cause oxidation
•The optimum oxygen ingress rate for packaged wine is not yet known
•The optimum ingress rate may vary from wine to wine