I understand that disolved oxygen is good for yeast, and aeration is done near the time of pitching in beer making. Does this rule hold true for bottled apple juice as it does for wort? Would apple juice be more prone to becoming stale with aeration than wort, or is it best to completely aerate juice as you would wort?
Edit: The juice I'm talking about would be pasturized, not fresh juice squeezed in the orchard.