carbonation

Carbonation is the process of dissolving carbon dioxide gas into a liquid under pressure, producing a fizzy beverage. In water, CO2 reacts to form carbonic acid, which lowers pH slightly and contributes a tangy, refreshing sensation as bubbles form and rise. The amount of dissolved CO2 is commonly described in units called volumes, or in grams per liter for some applications.

Natural carbonation occurs in some mineral waters that have absorbed CO2 from underground sources. Artificial carbonation, used in soft drinks and many beers, injects CO2 under controlled pressure from a gas blend, enabling consistent fizziness and flavor.

Solubility of CO2 in liquid increases with pressure and decreases with temperature, following Henry's law. During production, CO2 is compressed, cooled, and dissolved in the liquid using a carbonation tank or a carbonator. After dissolution, the liquid is sealed to maintain pressure, and bubbles release when the container is opened or poured.

Typical carbonation levels vary by product. Soft drinks commonly exceed 2 volumes of CO2, beer ranges around 2 to 3 volumes, and sparkling wines may reach 4 to 6 volumes. The choice of level affects mouthfeel, aroma perception, and shelf stability.

Practical implementation ranges from dedicated carbonation tops in beverage plants to home soda siphons and carbonation machines. Equipment includes CO2 sources, regulators, carbonation vessels, and methods such as pressure transfer or jet impregnation. Temperature control and cleanliness are important to avoid contamination and off-flavors.

Carbonation has a long history dating to the 18th century, with Joseph Priestley conducting early experiments and commercial development by Jacob Schweppe in the late 1700s.

Safety considerations include the risk of asphyxiation from high CO2 environments and the need for food-grade gas; sealed containers under pressure can pose explosion hazards if damaged. Proper handling and storage preserve quality and safety.