"dialface" > wrote in message
oups.com...
> Newbie here but if you follow the postings you get headspace = bad news
> for whites.

That makes it sound OK to leave headspace if you're making red wines. It is
_not_ any more OK to leave headspace over red wines than white. Reds are
susceptible to oxidation and microbial spoilage too. The only difference is
that the effects of oxidation are more _visible_ in white wines.

Tom S