fizzes

Fizzes refers to the rapid formation of bubbles or the release of gas from a liquid, producing an audible hissing and a characteristic bubbly texture. The term is commonly used to describe effervescence in beverages but also to describe gas evolution in chemical reactions.

In beverages, fizz is typically caused by dissolved carbon dioxide. CO2 is added under pressure during production; when the liquid is opened or warmed, the pressure drop allows CO2 to escape, forming bubbles. Methods include forced carbonation and natural fermentation, as in some sparkling wines or ales. The degree of fizziness depends on temperature, pressure, and the presence of nucleation sites on surfaces or in particulates that help bubble formation.

In chemistry and physics, fizzing describes gas evolution from a liquid when a reaction produces a gaseous product or when a supersaturated solution is disturbed. Common examples include acid–metal reactions releasing hydrogen or bicarbonate–acid reactions releasing carbon dioxide. Factors such as temperature, agitation, and surface roughness influence bubble formation. Fizzing also occurs in carbonated liquids as bubbles rise and pop at the surface.

Uses and products include carbonated soft drinks, beer, sparkling wines, and effervescent tablets that release CO2 when dissolved. Industrially, carbonation is used to preserve beverages, adjust texture and mouthfeel, and create a refreshed sensory experience. The sensation of fizz is influenced by bubble size, persistence, and the rate at which CO2 escapes.

Safety and health considerations are generally minimal, though excessive carbonation can cause bloating or discomfort in some individuals. The term fizz has historical associations with the development of carbonated waters and the characteristic sound of bubbles.