Live Yeast and Cellaring Beers

Just a short thought on cellaring beer. I see a lot of people instantly discount the validity of cellaring a beer if it has been sterile filtered or pasteurized in order to remove or kill off an live yeast/bacteria. It seems that this is pretty simplistic view, especially when you look outside the beer world and realize that the majority of wine is stabilized or sterile filtered and typically doesn't contain any live organisms. I'd argue that for wild beers, the live cultures do make a difference since yeast like brettanomyces will continue to work away at long chain dextrins well into the life of the bottle creating not only a drier more effervescent beer, but also changing many of the flavor and aroma compounds. Live yeast also probably plays a small role in scavenging any oxygen and preventing bad oxidation of the beer. I'd argue however that micro-oxidation through air ingress via the cap or cork, the esterification of alcohols, and oxidation of many of the compounds in the beer have a much greater effect on the beer. I'd also note, that the autolysis of live yeast in the bottles can sometimes cause bad meaty/soy flavors in a beer... so maybe it's a bad thing? I think that all of this needs to be considered when discussing the cellarability of a beer...am I completely off my rocker or missing something?