The process of carbonation alters the chemical composition of liquids. Carbon dioxide (CO2), a gas that is present in nature, reacts with water to form carbonic acid. Carbonic acid is mildly acidic, providing a fizzy taste. Its role in enhancing the overall drink experience is unclear. While this acid may prevent bacterial growth, it is more commonly associated with the fizzy taste of water. In addition to its fizzy taste, carbonic acid also has a mild antibiotic effect on human beings.
As the temperature increases, carbonated drinks lose their fizz. This is because higher temperatures reduce the solubility of carbon dioxide in liquids. The effect of the temperature on the fizz is similar in both types of drinks, but cans lose more carbonation than bottles. This explains why some drinks taste colder than others. Carbonated drinks are still colder than non-carbonated beverages if they are kept in a hot car.
In addition, colder beverages retain more carbon dioxide. It is not possible to serve Coke at McDonald’s without ice. This is because ice is crucial to maintaining the perfect ratio between syrup and carbon dioxide. The cold temperature is also needed to keep carbonation at its peak level, making Coke crisp. This effect is important to the taste and crispness of carbonated drinks. And it also makes them safer to consume.