Seitz-Bohi process

This so-called Seitz-Bohi process was in great vogue in the 1930s. The juice was covered with carhon dioxide in pressurized tanks. Carhon dioxide was pumped into the tanks until the pressure was well above atmospheric, thus preventing fermentation. It was not possible to inactivate all microorganisms with the overpressures used. The fruit juices changed, and many of them suffered spoilage as a result. For this reason the Seitz-Bohi process never became very important. 

THE PRESSURIZED VAT. The idea underlying the pressurized vat is based on a principle similar to the Seitz-Bohi process. Carbon dioxide produced by fermentation is supposed to build up an overpressure which prevents further fermentation in the tank. Pressure-tolerant yeast strains, however, can survive several bars of overpressure and produce much more than 0.5% by volume of alcohol before fermentation stops. Prolonged storage is only possible with clarified juices at low temperatures. 

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See also in sourсe #XX -- [ ]

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