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Hyper Oxidation or Macro Oxidation is one of, if not the craziest winemaking technique that I know of. This is the process of intentionally browning a wine to oxidize flavonoid phenols, which allows them to precipitate out of the wine as brown insoluble pigments. Once precipitated, these flavonoid phenols are no longer available in the wine to be oxidized later on which allows for you to use much less sulfur dioxide or sulfite. Since Yeast is very reductive, it consumes oxygen and brings the wine back to equilibrium after this oxidation process. Yeast also contributes to the elimination of this browning of the wine or brown pigment by adsorbing much of the browned pigment. This really is the scariest winemaking technique. When a wine browns or oxidizes after putting so much effort into cultivating the grapes, it can be very concerning. But low and behold, the wine will come right back and perhaps even be better than ever.