Wayne D. status educator age 50s Question - Carbon dioxide is made by yeast and other microorganisms.
Beer fermentation is a good example.
My guess is that dissolved carbonic acid will be the agent that inhibits the enzymes and the pressure per say is not the issue. I suspect you are correct. The pH of water saturated with CO2 is about 3.8. Tap water is between 6.5 and 8.0 depending upon what salts etc. are present. The pH of wines varies between 2.8 and 3.8 depending upon what other acids are present, e.g. tartaric acid is a common acid found in wines.