In general, the presence of oxygen is potentially linked to wine alterations. In wine, oxidation depends on the oxygen concentration and on the time of enrichment. In general in enology, a forced oxidation is more unfavorable than a slow and continuous dissolution of oxygen that usually plays a positive role on the wine evolution.
The relationship between the oxygen and the grape must, the oxygen and the fermentation, and between the oxygen and the wine can’t be considered in the same way, because the mechanisms involved in the oxygen consumption are different. On the other hand, the exchanges of oxygen between these different media are all governed by the same gas law.
This presentation is focused only on the status of the oxygen dissolved into the wine in order to question on the interest and on the expected consequences of the measure of dissolved oxygen during the process of making wine.