Armageddon… don’t let it happen in your cellar! (Part 2)

(NWWB) - During a recent overseas trip, a colleague of mine once again lamented the joys of travelling. This trip kicked off with a baggage issue that ruined her dinner. Other jolly events included fishing her phone out of a toilet, missing a train, almost being run over by an expressionless Parisian, being kicked by a drunken teenager in Lille and finally a screaming taxi driver in Montpellier. Friendly people… the French. But the inside of a fermenting tank can also be a chaotic and even deadly place for yeast.
Modern winemaking can be very stressful and winemakers are putting increasing pressure on their minuscule friends. No, I’m serous! Pressure can indeed be a limiting factor; especially where low pH and high ethanol is concerned. Trapped carbon dioxide gas not only creates turbulence in a tank, but also contributes to a gradual increase in pressure. Pressures upward of 600 kPa (6 atm) typically stop yeast growth (think secondary fermentation of sparkling wine), but not necessarily alcoholic fermentation. In the book “Wine Science: Principles and Applications” by R.S. Jackson, it is stated that a pressure of 3000 kPa (30 atm) and upwards will completely inhibit alcoholic fermentation! What hardy fellows they are, these yeasts!