Tingly, effervescent, and fun—who doesn't love the tiny bubbles found in beer, Champagne, and a good ol' G&T? But what are those bubbles, exactly? Today, we look at the science of carbonation.
Kevin Liu is a cocktail nerd and the co-owner of The Tin Pan, The Jasper, and Carytown Cupcakes in Richmond, VA. He is also the author ofTingly, effervescent, and fun—who doesn't love the tiny bubbles found in beer, Champagne, and a good ol' G&T? But whatCarbonation is a solution of carbon dioxide gas in water. The carbon dioxide is generally kept in the water through pressure , and will slowly release once that pressure is relieved, forming bubbles of carbon dioxide gas.
Carbon dioxide can also be forcefully dissolved into water with the aid of pressure. This is the technique most often used with mass-produced sparkling waters, sodas, and even some beers and sparkling wines.Three reasons: first, when carbonated bubbles come out of solution, they tingle the tongue in a pleasant way. Second, carbon dioxide combines with water to form carbonic acid, which gives carbonated beverages a slight acidic bite.
Another thing to keep in mind: carbon dioxide is more soluble in alcohol than it is in water, which means it takes more grams per liter of COto produce the same tingle. Most of the time, you can tell if you've gotten the carbonation levels right by simply tasting it, though the kitchen scale trick I mentioned above can come in handy for some., a mechanism responsible for the detection of general pain.
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