Fermentation, aerobic/anaerobic

I’ve been​ making wine for a couple decades, and we start fermentation with must open to oxygen (aerobic) until that slows down, then airlock and the secondary fermentation takes place.

New to distilling, due to inheriting a pot still.

Virtually all distilling recipes and directions specify pitching yeast and going directly to an airlock fermentation, then cooking off in still.

Is there reasoning/logic for this?

Thanks for any help