WINE, any connoisseur will tell you, is a living thing. And as with other organisms, for it, too, oxygen is a mixed blessing. The element breathes life, but it—or strictly speaking reactive oxygen species (ROS), the byproducts of the process through which cells extract energy from nutrients—can be toxic. Oxygen plays a role in red wines’ normal ageing process. However, through ROS, it can lay waste whites. Read the rest at The Economist.