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Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. 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.

The quality of carbonated beverages including soft drinks, seltzer and beer is affected by the amount of dissolved CO2 (the gas that causes carbonation) and the amount of carbonic acid in the drink.

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 carbonates 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.

In most of the consumer beverages soft drinks (well known examples include 7 Up, Coca-Cola, Pepsi and Fanta), carbonation is used to give “bite”. Contrary to popular belief, the fizzy taste is caused by dilute carbonic acid inducing a slight burning sensation, and is not 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 gives much the same taste, but the bubbles are completely absent.

Carbonation is sometimes used for reasons other than consumption for example: to lower the pH (raise the hydrogen ion concentration) of a water solution, and in the cleaning industry (Chem-Dry and Carbonated Solutions both use carbonated cleaning solutions for carpet cleaning)

In homebrewing, overcarbonation can be dangerous; it can result in bottles gushing or even exploding. 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. Beer may also be force-carbonated using a keg and special bottling equipment so that the carbonation level can be carefully controlled.

Carbonated water, also known as sparkling water, and seltzer, is plain water into which carbon dioxide gas has been dissolved, and is the major and defining component of most “soft drinks”. The process of dissolving carbon dioxide gas is called carbonation. It results in the formation of carbonic acid (which has the chemical formula H2CO3). A large assortment of calorie free flavors to flavor sparkling water to great taste is sold at
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In the past, soda water, also known as club soda, was produced in the home by “charging” a refillable seltzer bottle by filling it with water and then adding carbon dioxide. Club soda may be identical to plain carbonated water or it may contain a small amount of table salt, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium sulfate, or disodium phosphate, depending on the bottler. These additives are added in order to impart slightly salty taste to the homemade soda water. The process can also occur naturally to produce carbonated mineral water, such as in Mihalkovo in the Bulgarian Rhodopes.

Soda water is carbonated water; sometimes referred to as sparkling water, it is water to which carbon dioxide gas has been added. Most “soft drinks” and “pop” have It as the principal ingredient. This process — carbonation — produces carbonic acid, better known as soda pop.

Soda water, or club soda, can be produced at home by using a seltzer bottle filled with water and then “charged” with carbon dioxide. Club soda can be the same as plain carbonated water; however, small amounts of table salts and/or sodium trace minerals might be present. These additives make the slight taste of salt home made soda water. The process also occurs naturally in some areas and produce carbonate mineral water.

It is thought that sparkling mineral water may sometimes cause a little dental decay. The potential problem of sparkling water is slightly greater than “still” water, but the problem remains low. Sparkling water does not cause nearly as much tooth decay as regular soft drinks. The rate is so low that one wonders if carbonated drinks may be little or no factor in causing dental decay.

Water coming from the ground – usually from artesian wells – is often filtered among layers of minerals; these layers contain forms of carbonates, and the water absorbs the carbon dioxide gas released by the carbonates. Natural sparkling water is the resulting substance. If, during filtration, the water picks up enough different minerals to add a flavor to the water, it becomes sparkling mineral water.

Basically, water plus carbon dioxide equals soda water. One natural result of carbonation is sparkling mineral water. In 1794, a device to produce an artificial carbonated mineral water was made by a jeweler.

Perrier, a sparkling natural mineral water, was judged to keep its fizz the longest in a taste test of several carbonated drinks;.

Consumers who believe seltzer to be a bit harsh may find club soda to have a more gentle fizz. During the taste test, club soda seemed to be milder, and a little sweeter, than the standard carbonated water.

Club soda, sparkling mineral water, seltzer, and carbonated water are non-caloric, making them a dieter’s choice over soda pop and tonic water.

The mixture of water, sugar, carbon dioxide and quinine produces a type of carbonated drink called tonic water. Quinine’s first use in tonic water was medicinal — as an additive to help cure or prevent malaria. Today it is often used as a mixer with gin and lemon or lime for an alcoholic drink.

These are some of the basic facts about soda water.