sparklingwater

Sparkling water, also known as carbonated water, is water into which carbon dioxide gas has been dissolved under pressure, creating bubbles. It may be naturally carbonated from mineral springs or produced by injecting CO2 into purified water.

Natural sparkling water contains dissolved minerals; the mineral content contributes to taste and may affect mouthfeel. Common minerals include bicarbonate, sulfate, calcium, magnesium, and sodium. The carbonation level is often described in volumes; typical beverages range from about 2 to 3 volumes of CO2.

In manufacturing, CO2 is added to water at high pressure; when the pressure is released, gas forms bubbles. Seltzer water is plain carbonated water with no added minerals; club soda is carbonated water with minerals such as sodium bicarbonate, sodium chloride, or potassium sulfate to contribute taste. Mineral waters that are naturally carbonated may be bottled as sparkling mineral water; others are carbonated during bottling.

Flavored versions exist, and tonic water adds quinine and sweeteners. Uses include drinking on its own or as a mixer in cocktails.

In history, carbonation was discovered in the 18th century; Joseph Priestley described carbonated water in 1767, and commercial production began with Johann Jacob Schweppe in the 1780s. Health considerations are generally minimal for unsweetened varieties, though sodium content varies by product.

Regulatory terminology differs by region; in the United States, carbonated water and seltzer are common terms, while in the European Union, sparkling water and mineral water have specific definitions related to mineral content and origin.