Technically, the closure is an integral part of winemaking.
Then I modify my statement to mean decisions other than closure in the winemaking process.
If using Diam reduces, or even eliminates, premox issues without compromising the development of white burgundy in other ways that is clearly a good thing and I'm all for it.
My point would still be that something else changed around 20 years ago and finding better closure solutions is only one piece of the jigsaw
and a reactive one at that.