Interesting but IMO strangely unconvincing although it would be surprising if this wasn't followed up by some professionals in closures and wine chemistry like Pascal Chatonnet, Scott Labs, ETS Labs et al. Presumably DIAM themselves would take an interest since they are already defending in the USA against allegations concerning a taste imparted by the glue.
However the interaction between [any] closure and the wine it closes is a key determinant in how the wine finally presents when opened so one might reasonably expect a wine closed by DIAM v natural cork v screwcap v Vinolok v twin top v Ardeaseal v synthetic to all present differently - although depending on the type of wine, winemaking, timing and excepting obvious flaws such as TCA such differences are likely to range from infinitesimal to obvious.
It seems clear that Cordes believes that the DIAM cork, rather like TCA from a natural cork, imparts a chemical or chemicals directly [and quickly] to the liquid [wine or water] that it comes in contact with which, while having a difficult to sense olfactory impact, has a more obvious ATB taste effect. He has then sought to validate his impressions based on personal experience by using 8 wines and one water sample on their own and, separately, in contact with DIAM [how: bobbing around in a flask or in the neck as per a wine bottle, if bobbing, one or more per flask? whole or in pieces?] over varying periods with the longest having only 94 days in contact with most at 3 days and less.
These samples have then been tasted by a group of wine professionals.
However as with the 'glue' allegations I would have though the most effective test would have been a differential chemical analysis using GC-MS to see what chemical/s was/were added [if any] to the samples through the use of DIAM by comparing the with and without samples - and a lot more than 8 with a far greater time range. Of course, if as Cordes seems to claim, ATB can be recognised from all DIAM corks after only a matter of hours then laboratory testing should be able to determine the source and nature fairly quickly just as it can with TCA and other cork-related olfactory and taste affecting compounds.