This terms is used to describe both the amount of CO2 in the beer, as well as the process of putting CO2 into the beer. See force carbonation and natural carbonation.
Reaction between carbon dioxide from air and a hydroxide to form a carbonate, especially in cement paste, mortar, or concrete. The reaction with calcium hydroxide in these materials produces calcium carbonate, thus reducing the pH of the system. Progressive cerbonation of concrete can result in increased corrosion of rebar and reinforcing elements.
Chemical reaction in which a base present in solution is converted to its carbonate/bicarbonate by passing carbon dioxide into the solution
To infuse a wine or beer with dissolved carbon dioxide gas. CO2 produced as a major byproduct of fermentation is responsible for the natural carbonation found in sparkling wine and many craft beers. Beer and wine may also be "force" carbonated by applying pressurized gas to the solution.
The injection of carbon dioxide into a wine. A very poor substitute for secondary fermentation in the making of sparkling wines. See also méthode champenoise.
the chemical reaction which takes place when slaked lime (calcium hydroxide) combines with the carbon dioxide present in the atmosphere and hardens to form calcium carbonate.
The "fizz" or effervescence in a liquid. The carbonation is a byproduct of yeast eating fermentable sugars (which releases carbon dioxide) if this happens in a closed container the beer reabsorbs the carbon dioxide in the form or carbonation. Carbonation can be also forced into a beer by adding pressurized carbon dioxide in a closed vessel.
saturation with carbon dioxide (as soda water)
The injection of carbon dioxide gas into a wine to make it bubbly. Used in the production of inexpensive and inferior quality sparkling wines.
Refers to the amount of CO2 in a beer.
saturation with carbon dioxide. Under pressure, the gas in water becomes carbonic acid.
The process of dissolving carbon dioxide gas in a liquid, such as beer.
(1) Carbon dioxide gas dissolved in a liquid. 2) The process of dissolving carbon dioxide gas in a liquid.
Sparkle caused by carbon dioxide, either created during fermentation or injected later.
1) Reaction between the products of portland cement (soluble calcium hydroxides), water and carbon dioxide to produce insoluble calcium carbonate (efflorescence). 2) Soft white, chalky surface dusting of freshly placed, unhardened concrete caused by carbon dioxide from unvented heaters or gasoline powered equipment in an enclosed space. 3) Carbonated, dense, impermeable to absorption, top layer of the surface of concrete caused by surface reaction to carbon dioxide. This carbonated layer becomes denser and deeper over a period of time. Reaction with carbon dioxide which produces a slight shrinkage in concrete. Improves chemical stability. Concrete masonry units during manufacturing may be deliberately exposed to carbon dioxide after reaching 80% strength to induce carbonation shrinkage to make the units more dimensionally stable. Future drying shrinkage is reduced by as much as 30%.
The addition of carbon dioxide to water to make it effervescent (bubbly) or to remove excess minerals.
The injection of dissolved carbon dioxide gas into beer. This gives beer an additional dimension of taste and flavor.
The process of injecting or dissolving carbon dioxide gas in a liquid to create an effervescence of pleasant taste and texture. In beer making, one of three methods is used: injecting the finished beer with the carbon dioxide collected for this purpose during the primary fermentation. kraeusening, or adding young fermenting beer to finished beer to induce a renewed fermentation. priming (adding sugar) to fermented beer prior to bottling or to each bottle prior to capping to create a secondary fermentation within the bottle. Sealed in the bottle or container it creates carbon dioxide gas which, being trapped, dissolves in the beer.
Is a form of chemical weathering where carbonate and bicarbonate ions react with minerals that contain calcium, magnesium, potassium, and sodium.
Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process yields the "fizz" to carbonated water and sparkling mineral water, the head to beer, and the cork pop and bubbles to champagne and sparkling wine.