Different extrinsic factors (environmental conditions) significantly impact industrial fermentation processes due to direct effects on yeast performance and morphology. In this study, the effect of extrinsic factors including Free Amino Nitrogen (FAN) concentration, total pressure, and temperature, on the fermentation attributes, yeast morphology, and volatile organic compounds (VOCs) production was assessed. Fermentation attributes including yeast growth, viability, and ethanol production were monitored, yeast morphology was assessed using automated image analysis, and VOCs were quantified using gas chromatography. High FAN fermentations resulted in more yeast in suspension and high viability, faster fermentation rate, larger yeast cross-sectional area (CSA), and more VOCs production compared to low FAN concentrations. Low CO2 pressure (vacuum pressure) resulted in more cells in suspension and high viability, more ethanol production, smaller yeast CSA, and larger vacuolar space in comparison to high (atmospheric) CO2 pressure. Low temperatures fermentations resulted in more cells in suspension and high viability, more ethanol production, smaller yeast CSA, and more VOC production compared to high temperature fermentations. These results can be used to optimize industrial fermentation processes based on the novel understanding of the extrinsic factors studied, especially low (vacuum) CO2 pressure during fermentation.