Karbonointi

Karbonointi is the process of introducing carbon dioxide gas into a liquid to create carbonation. When CO2 dissolves in water, it forms carbonic acid, and the liquid develops bubbles or fizz. The term is commonly used in the beverage industry for items such as soft drinks, mineral waters, beer, and sparkling wines. The level of carbonation affects mouthfeel, taste, and perceived freshness.

Karbonointi can occur in two ways. Natural carbonation happens during fermentation or in geological processes that generate CO2 and trap it in the liquid. Forced carbonation uses pressurized CO2 gas injected into the liquid in a suitable vessel or system. Key factors affecting the amount of dissolved CO2 are temperature and pressure, described by Henry’s law: higher pressure and lower temperature increase CO2 solubility. In industry, carbonation levels are often expressed in volumes of CO2; beverages typically range from about 2 to 4 volumes, depending on the product.

Applications and considerations. In beverages, carbonation provides effervescence, influences texture and flavor, and helps stabilize the product. Beyond drinks, carbonation is used in certain food processing and, in materials science, in processes such as the carbonation of cement-based materials, where CO2 reacts with components to form carbonates. Safety and handling are important: CO2 is denser than air and can displace oxygen in enclosed spaces, so proper ventilation and pressure regulation are essential in industrial settings. The phenomenon of carbonation has a long history, with early experiments in the 18th century and commercial development by manufacturers such as Schweppes.