Carbonation

Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process is generally represented by the following reaction, where water and gaseous carbon dioxide react to form a dilute solution of carbonic acid.

Related Topics:
Carbon dioxide - Water - Aqueous - Solution - Carbonic acid

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:H2O + CO2 ↔ H2CO3

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This process yields the "fizz" to carbonated water and sparkling mineral water, the head to beer, and the cork pop and bubbles to champagne and sparkling wine. Carbonation is used to improve both the taste and "texture" of the carbonated consumable. Carbonation is sometimes used for reasons other than consumption, to lower the pH (raise the hydrogen ion concentration) of a water solution, for example.

Related Topics:
Carbonated water - Mineral water - Beer - Champagne - Sparkling wine - PH

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Carbonation can occur as a result of natural processes: when yeast ferments dissolved sugars sealed in a pressure-tolerant bottle or keg; when underground volcanic carbon dioxide carbonate well water; or when rainwater passes through limestone into a cave and forms a stalactite. Or it can be done artificially by dissolving carbon dioxide under pressure into the liquid. Sometimes natural carbonation is called conditioning while the term carbonation is reserved for the artificial process.

Related Topics:
Yeast - Ferments - Volcanic

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In homebrewing overcarbonation can be dangerous, resulting in gushing -- or even exploding -- bottles. Adding priming sugar or malt extract at bottling time to beer that has had its fermentable sugar content totally consumed is the safest approach to carbonation. Exceeding recommended levels of priming sugar for a given recipe is dangerous, as is using inappropriate bottles or improper capping methods.

Related Topics:
Homebrewing - Malt

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Effervescence is associated with carbonation.

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