hist-brewing: Re- oxygen

[Jeffry D Luck]

This isn't exactly a beer question, but given the recent
oxygen thread I figured I would throw it out.  I have a 5
gallon batch of last years wine that has, I think, oxydized.

Is there anything I can do to save it or reverse the process?
I've considered adding fresh juice (and yeast if needed)
to re-start the ferment process -- would that help?

Thanks all,
-JL