Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process yields the "fizz" to carbonated water, sparkling mineral water, and soft drinks; the head to beer; and the cork pop and bubbles to champagne and sparkling wine.
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The process of carbon dioxide bubbling out of solution is generally represented by the following reaction, where a pressurized dilute solution of carbonic acid in water releases gaseous carbon dioxide at decompression:
In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product.
The quality of carbonated beverages including soft drinks, seltzer and beer is affected by the dissolved CO2 (the gas that causes carbonation) and the amount of carbonic acid in the drink. Carbon dioxide (CO2) has an infrared absorption wavelength of 4.27 micrometers and can be measured online using an infrared carbonation sensor. This is an improvement to the traditional inferred measurement method using temperature and pressure for Henry's Law coefficients because this methodology is influenced by changes in density and alcohol content. Infrared measurements are not affected by changes in density or alcohol content because they are actually measuring the CO2 molecule using the Beer–Lambert law. The amount of carbonation in a beverage is measured in Volumes or grams/liter. This is because introducing CO2 into a beverage will change its weight. An easy experiment to prove this is to take a seltzer bottle and weigh it. Carefully remove the top slowly so no liquid escapes from the bottle as the gas escapes the weight of the bottle of seltzer will go down. Shaking the bottle while closed and then opening it to remove more CO2 will increase this effect. Often, substances are measured for their carbonation against the most carbonated substance in the world, Carbon.
Natural carbonation is the build up of natural gases during fermentation. Forced carbonation is when carbon dioxide is added to the substance under pressure.
In many consumer beverages such as soft drinks, carbonation is used to give "bite." The fizzy taste can be caused by dilute carbonic acid inducing a slight burning sensation, but is never caused by the presence of bubbles. This can be shown by drinking a fizzy drink in a hyperbaric chamber at the same pressure as the beverage. This can give much the same taste as at sea level. In any case, the bubbles will be completely absent during this experience. If you were to taste a flat soda at this pressure, you might experience a much different flavor profile as carbonic acid has a low vapor pressure, and the only "bite" would come from other acids in the soda. However, in the case of Pepsi and Coca-Cola, much of the perceived bite is due to phosphoric acid, an acid not known for fizz or changes in flavor profile due to changes in pressure.
Carbonation is sometimes used for reasons other than taste. For example, carbonation reduces the availability of free oxygen in a soda, and it can reduce the pH of a liquid by a small amount. Some carpet cleaning solutions are carbonated to more effectively dissolve organic material.[citation needed]
Carbonation also has therapeutic applications in particular the delivery of vitamin supplements whereby the carbonation of the active ingredients allows for a faster and more efficient delivery of nutrients. This is achieved in two ways. 1. The solution is activated instantly and once taken orally is absorbed through vessels in the mouth and tongue. 2. The remaining liquid is absorbed much quicker and efficiently in the gut.[citation needed]
Carbonation is a solution that forms when Carbon Dioxide is dissolved in a liquid.
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