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Addition of carbon dioxide gas to a beverage, imparting sparkle and a tangy taste and preventing spoilage. The liquid is chilled and cascaded down in an enclosure containing carbon dioxide (either as dry ice or a liquid) under pressure. Increasing pressure and lowering temperature maximize gas absorption. Carbonated beverages do not require pasteurization.
This entry comes from Encyclopædia Britannica Concise. For the full entry on carbonation, visit Britannica.com.