Your white page subject on oxygen prompted the question. Seems the bottles corked with #8 corks smooth quicker than the bottles corked with #9 corks. Also the #8's will have a wet line up the sides of the cork a 1/4 to 1/2 inch where the #9's will not have any wet on the sides when pulled. The wines under the #9's taste like they are still green.
If wine is showing evidence of going 1/4" to 1/2" up the cork, the cork is too small. The most likely reason the wine is aging faster is because it's getting O2.
If you're drinking the wine relatively quickly, say within 6 to 12 months of bottling, it's
probably fine. I say "probably" because there is no guarantee. The longer the wine ages, the higher the likelihood that oxidation will ruin the wine.
Time is always a factor in winemaking. I make some whites, which age faster and are used up faster. I make occasional lighter reds for quicker consumption. Most of my production is heavy reds, which are bottled at 12+ months, and often need a year in the bottle for good aging.
A while back one of our members stated something like, "we are always making wine for the future." I wish I could remember who said it, as it's true.
The one good solution to your aging problem? Make more wine and have patience. Make more than you can drink, and make some early aging wines, which gives the others time to age.