How Do They Combat Field Oxidation?

Iin-dell's very tricky because of that uneven ripening it really comes down to the wine style and how much kind of triage the winemaking team is doing in terms of separating out those perfectly right versus over right. In what are they doing about avoiding field oxidation so if it is the berry coming off the rake is that is breaking the skin but albeit a tiny amount right? And do they have abilities to put them into an inert vessel on that machine or is it more about doing smaller loads and unloading them faster  for white wine which I would think that's what we worry the most about in the question of oxidation stays depressing when you go in the press