Right now my wine is in the primary fermentation stage. Here the yeast are undergoing aerobic respiration [bringing me back to my days of Medical Microbiology & Immunology]. Aerobic respiration is the phase where the yeast are utilizing oxygen and the sugars to rapidly reproduce. At the top of my primary fermentation container is an air gap. That serves two purposes, 1) to prevent unwanted things, especially bacteria and other fungi, from entering the container while 2) allowing gas to escape from the container without allowing more oxygen in. Slowly the oxygen will be depleted forcing the yeast to undergo anaerobic respiration - the secondary fermentation stage - which utilizes a different fermenting container.
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