Pressurization & Maturation

[Grog]

Does pressurization with CO2 speed maturation?

[HogieWan]

As I understand it, maturation is the sum of two processes.

One is the yeast "cleaning" up fermentation byproducts. They can still use some of the compounds that we find undesirable as food and break them down into ethanol or other more desirable compounds.

Two is the settling of suspended particles that affect the flavor.

Whether pressure or CO2 changes the time table on either of these I don't know. So what I'm really doing here is writing a lot of text when I could have typed "I don't know" or nothing at all.