Various techniques that range from "controlled supply of oxygen" to the total opposite "prevention of oxygen influence" in winemaking. Oxygen uptake takes place when the surface of the must/wine comes into contact with air. These are especially all activities where mechanical movement takes place, such as pressing, fining, filtration, deacidification, overpumping and bottling. But also during barrel ageing, a small supply of oxygen takes place through the vessel cavities in the wood, as well as during bottle ageing through oxygen-permeable closure types. The latter is also consciously controlled. Uptake is favoured by large liquid surfaces, such as those found in tanks or barrels or in turbulent flow behaviour. Likewise, absorption is enhanced by low temperatures.