There is always oxygen ingress even in a properly sealed bottle, especially one sealed with cork rather than screwcap. Sometimes, there’s quite a bit of it. That’s why some bottles within a batch go over the hill ahead of time.
However, I see no reason why acetobacter should thrive better at really low temperatures (say 10 C) than at somewhat higher ones, as Smith’s statement seems to suggest.
I would also assume the fermenting yeast would out complete any bacteria originally present, and none would survive (or very little). Contamination during bottling is another thing though…
Unless the wine has significant residual sugar and/or is not properly sulfur-treated and/or is brett-infected, I don’t think yeast poses much of a problem with regard to storage temperature or its fluctuation. Can’t recall ever seeing much talk/discussion about yeast as a spoilage factor for bottled wine except in cases where the wine was not properly dealt with prior to bottling.