Luk > wrote:

>>> The refrigerator, as Mark will confirm, will increase the
>>> oxidation risk.

>> Sorry Mike, but this is contrary to common wisdom, my
>> experience, and chemistry. Cool temperatures slows down
>> oxidation.

> It results that at 5 °C the oxigen content into water (or wine)
> is twice than at 20°C

So what? Oxidation is the reaction of wine with oxigen, not
the content in itself. Reaction *is* much slower at cooler
temperatures.

M.