Description
Carbonation is the dissolution of CO₂ gas into a liquid under pressure.
Technical
The process follows Henry’s law, where CO₂ solubility increases as pressure rises and temperature falls. In beverages, CO₂ is introduced at 5–10 °C and 3–4 atm to achieve 2.5–3.5 volumes of gas. Chemical carbonation can also be achieved by reacting NaHCO₃ with H₂SO₄ to liberate CO₂, Na₂SO₄, and H₂O.
Science
Primary Reaction
CO₂(g) ↔ CO₂(aq)
Sensory Profile
Aroma ()
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