Carbonation

Carbonation means dissolving carbon dioxide (CO2) in a drink. This is done either technically by introducing gas under pressure, for example for water, lemonade or draught beer, or naturally through a second fermentation in bottle or tank, as with sparkling wine and some beers.

Cold and pressure favour dissolution. When opened, the pressure drops, the gas escapes as bubbles and creates tingle and foam. The amount is given in grams per litre or in volumes. It influences freshness, mouthfeel and the perception of acidity and sweetness.