That makes sense to me. I understood the inital post as a 'could' rather than a 'how'. I was considering activation energies as I was writing.
Frankly even after I've racked and stablized, I'd expect yeast, or yeast emzymes to still be in my cider/wine failing a filtering. While some commerical (but not nesc all) are filtered, most homevint isn't, so I'd expect there to be more yeast in home stuff than in comercial. But I'd not rule it out of either. One of the early experiements (about 1900) was taking trub, destroying living objects, and then presenting it to a sugar solution, which feremnted. This lead them to emzynes (literally 'out of yeast' in greek I think). So while the trub had no viable yeast, hit still had working emzymes. I suppose heat could denature/destroy them, but that might also alter the wine.
I would presume that if there was an open o2 source, the wine over time will obtain saturation. I wouldnt' expect it to be instant, but hours? days? weeks?