Sparkling carbonation process

Both of these facts are employed in the carbonation process of sodas and beer and some sparkling wines. Low-temperature conditions and CO2 pressures of 3 to 4 atm are used to enhance the dissolution of carbon dioxide gas in water. The graph in Fig. 3.1.1 presents the solubility of carbon dioxide in water at various temperatures and pressures. The parameter used to express CO2 solubility is... 

There are several processes for producing effervescent wine, but only three are of importance in California. These are the classic or traditional methode champenoise, the transfer system, and the bulk or Charmat process. These are all batch methods for making sparkling wine. The continuous fermentation method, used extensively in the Soviet Union, is not employed in California. Little artificially carbonated wine is made in California. 

In addition to its role in natural processes, carbon dioxide has many commercial and industrial applications. One of the most important uses is in the carbonation of beverages. Although beers and sparkling wines contain carbon dioxide from natural sources (the fermentation of sugars by yeasts), nearly all carbonated beverages have their carbon dioxide added artificially. The carbon dioxide adds a zesty taste to the beverage and helps to preserve it. 

Gases in liquids are easily measured when you know the pressure, volume, and temperature of the gas. Seltzer water and ammonia water are two good examples of solutions of a gas in a liquid. Seltzer, which is carbonated water, consists of pressing the carbon dioxide gas into the water. The bubbles in beer or sparkling wines are also due to carbon dioxide, but the C02 is a natural product of the fermentation process. Ammonia water, also called ammonium hydroxide solution, is made from ammonia (NH3) being pressed into water. It is used as a weak base and as a cleaning material. 

Sidel, a French company, has developed the Actis plasma process that coats the inside of PET bottles with a 0.15 micron thick layer of amorphous carbon to improve oxygen and carbon dioxide barrier. Actis stands for Amorphous Carbon Treatment on Internal Surface. The carbon is deposited from acetylene gas, using a microwave-assisted process to excite the gas into plasma. The bottles are clear, and the process is reported to increase the carbon dioxide barrier of beer bottles by up to seven times, while not interfering with recycling. Actis has been approved by FDA, and is reported to cost 20 to 25 percent less than multilayer PET bottles with comparable barrier properties [10], Sidel has also developed Actis Lite a lower level of treatment for carbonated soft drink bottles, sparkling waters, juices, teas, and sauces, which do not require as good a barrier as beers and ciders. 

Grape Liquors. In addition to wine, grapes can be used to produce a variety of other liquors. Champagne and sparkling wine are made either by injecting carbon dioxide into already-fermented wine or by adding more yeast and sugar to the wine to induce a second fermentation process. With the latter method, the wine is then capped in a special container that traps the carbon dioxide that is released as a by-product of fermentation. 

We see a practical application of Henry s law in carbonated beverages. The dissolved gas is carbon dioxide, and the higher the gas pressure maintained above the soda pop, the more CO2 that dissolves. When a bottle of soda is opened, some gas is released. As the gas pressure above the solution drops, dissolved CO2 is expelled, usually fast enough to cause fizzing. In sparkling wines, the dissolved CO2 is also under pressure, but rather than being added artificially as in soda pop, the CO2 is produced by a fermentation process within the bottle. 

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