How much important is the pumping process in aerating the wine?

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During the fermentation process, many wines are pumped in order to improve aeration. The introduction of oxygen causes certain phenolic compounds in the wine to react and cause oxidation.

This process is used primarily for red wines. Over aeration is also a concern, as this will remove some of the fruitiness. Many wines are racked on a very specific timeline in order to control aeration, and pumps are the preferred method for making this process happen.

Has anyone developed a specific timeline for aerating certain varietals? What are some basic rules for aeration that you use for your wines?

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     We have seen an increase in awareness of dissolved oxygen levels in wines with respect to the influence the pump may have. The type of pump you select and the techniques you use can influence this in either direction. 
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