Carbonation for beverages

Beer brewing is a meticulous process involving various ingredients and techniques.

CO₂  is essential in brewing as it contributes to beer’s characteristic fizzy texture and mouthfeel. It is added during carbonation to create the desired bubbles and effervescence.

Lighter styles like lagers usually have higher carbonation levels to create a crisp and refreshing mouthfeel. Meanwhile, beers like stouts and porters might have lower carbonation to enhance their smooth and creamy characteristics.

CO₂ also plays a vital role in preserving beer. It acts as a natural barrier that helps prevent the oxidation and spoilage of the beer, allowing it to stay fresh and flavourful for longer.

Carbon dioxide is used at various stages of the production of wine; it allows temperature control of grapes, protects grapes from oxidation and has a bacteriostatic effect .

Dry ice or carbonic snow is used to refrigerate the bunches of grapes in the field during harvest to prevent overheating and premature fermentation/oxidation. CO₂ is also used to inert the harvest containers.

Carbon dioxide snow is also used as a refrigerant to control, the temperature of crushed or destemmed grapes, especially white grapes, before entering the membrane press. With cryomaceration, liquid carbon dioxide lowers the crushed grapes’ temperature, enhancing their quality.