Carbonating

Carbonating is the process of dissolving carbon dioxide gas into a liquid to produce carbonation, giving the liquid bubbles and a distinct tang. It can occur naturally during fermentation or be achieved artificially by injecting CO2 under pressure.

Natural carbonation arises when yeast or other microbes generate CO2 as a byproduct of fermentation, which remains dissolved under the beverage’s sealed container. Forced carbonation uses equipment to dissolve CO2 into the liquid at controlled pressures and temperatures.

Chemically, carbon dioxide dissolves in water according to Henry's law; colder liquids and higher pressures allow more CO2 to stay dissolved. When the pressure is reduced or the liquid is warmed, the dissolved CO2 forms bubbles. Some CO2 forms carbonic acid, imparting a mild acidity that can affect taste and mouthfeel.

Industry measures carbonation as volumes of CO2; common ranges include about 2.2–2.8 volumes for beer and 2.5–3.5 volumes for many soft drinks.

Carbonated liquids are used in soft drinks, beer, sparkling wines, hydrated beverages like carbonated water, and various culinary preparations that require fizz.

Equipment and methods include home carbonation devices using CO2 cylinders, regulators, and carbonation bottles, as well as industrial systems such as carbonation towers and inline carbonators that saturate the liquid in a closed loop.

Safety considerations include the potential asphyxiation risks from high CO2 concentrations and the need for proper ventilation and equipment maintenance; CO2 quality and purity are also monitored in commercial production.