Science: Love Seltzer, Champagne, or Soda? We Explain Carbonation & Bubbles in Fizzy Beverages

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We take a closer look at carbonated beverages, from seltzer to sparkling wine, and find out what makes them bubbly—and what makes them go flat.

RELATED: Is a tall, narrow flute better for drinking champagne than a wide, shallow goblet, or is it just a matter of aesthetics? The answer:

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46 Comments

  20. I was sitting here drinking a carbonated beverage over ice and started thinking about the physics and chemistry of the solution. I assumed that the primary mechanism at play in the fizziness is the temperature differential between the beverage and the vessel. I didnt event think about nucleation sites or the equillibrium between relative co2 concentrations.

    I wonder if the temperature of the co2 being used would effect the effervescence of the seltzer, or if super chilled co2 could be used to cool as well as saturate the liquid as it is carbonated 🤔

  37. Just a point of clarification, equilibrium does not mean that there is no movement of co2 into the liquid or into the air. Equilibrium means that the rate of movement of co2 in and out of the liquid is the same, thus there is no NET movement of CO2 in or out of the liquid.

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