Well, I'm not an evolutionary scientist so I was going with what I heard from yeast producers.
You don't have to be an evolutionary scientist. The average temperature at the Earth's surface wasn't all that different 5000 years ago. There would be no need for the yeast to evolve in order to adapt to climate changes.
Notice also that they crush the grapes. [...] And again, during grape wine making you are taking a grape and crushing it.
To the best of my knowledge that's the only way to make wine. If there was a way to make wine without crushing grapes, there would be a patent on the process for sure.
Of course you want fermentation to occur, and one and only one aeration step is for a healthy fermentation with less stressed yeast. After that you do not want oxygen to touch it at all. This can cause problems such as the oxidative stress you are talking about.
So by your own admission then, it would not be advisable to "whip" the wine, or in this case, tomato sauce in order to aerate it, because after crushing the tomato you don't want "oxygen to touch it at all."
Are you implying that what I stated was that fermentation shouldn't happen?
What you stated was, 'You also might want to try "whipping" your sauce a bit.. use a whisk or some other device and introduce air into the tomato sauce. Yeast need oxygen just like we do for healthy fermentation.'
which seemingly communicates that yeast need atmospheric oxygen for fermentation, when in fact that technically isn't fermentation at all.
And speaking of oxidative stress... you need to put a LOT of oxygen in the must for that to occur.
Did you read the document I linked to? Yeast can experience oxidative stress (in addition to osmotic stress) just from the addition of a lot of sugar under complete anaerobic conditions. 2 millimoles (0.0682 grams) of hydrogen peroxide, which is equivalent to 0.032 grams of free oxygen, or 22.4525409 cubic cm per two liters of 1% yeast, will also cause oxidative stress. That's not
a LOT of oxygen.