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Oxidation in fortified wines

I’ve been bartending now for over 17 years. In my industry it is generally accepted that fortified wines like sherry, port, and vermouth were created as a way to have shelf stable “wines” that wouldn’t change in color or flavor. To do so producers add neutral spirits or brandies as well as sugars to “preserve” the wine. While I understand how alcohol and sugar can prevent microbial growth I was wondering how either alcohol or sugar or both prevented oxidation of the “wines”. Thanks!

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