Carbonated Beverages

beverages saturated with carbon dioxide gas. They are characterized by a uniquely pleasant taste, refreshing properties, and so-called sparkle (vigorous and prolonged liberation of gas bubbles). The preservative properties of carbon dioxide gas lengthen the storage life of the beverages.

Aeration is achieved by the mechanical introduction and dissolution of carbon dioxide gas in the liquid (fruit drinks and mineral water, carbonated or sparkling wines and water) or by natural saturation of the beverage with carbon dioxide gas, which is liberated during fermentation (champagne fermented in the bottle or in a bulk champagnizer, sparkling wines, cider, beer, or grain kvass). In the first method the beverages are carbonated in special machines called saturators, bulk champagnizers, or metal tanks under pressure, with preliminary cooling of the liquid and removal of the air. The beverages are saturated with 5-10 g of carbon dioxide gas per liter.