Oxygenation involves injecting the wort with 99% pure oxygen. Aeration involves injecting the wort with air, of which only 21% (by mole) is oxygen. Both obtain the same end result of supplying the yeast with oxygen. Aeration will take longer and if you are using a small fermenter foaming may be an issue. Budweiser will not use pure oxygen because they feel it "is difficult to be consistent". However you could not get enough oxygen from air to make a Barley Wine.
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