Sparkling Water with a twist: The hidden power of carbonation 🫧

14 hours ago
4 min read

"With or without bubbles?" This question is asked every day in every restaurant. Germans, in particular, love carbonated water more than any other nation. According to the Association of German Mineral Springs (Verband Deutscher Mineralbrunnen e.V.), carbonated water's (low-carbonated and regular) market share reached 71.2 percent in 2025 (1).

In this article, we explain what CO₂ is, the types found in mineral water, and its effects on our bodies.We also debunk the myth that carbonate water causes bloating and heartburn and explain its role in relation to food.

What is carbonic acid?

Carbonic acid (H₂CO₃) is a weak inorganic acid that forms when carbon dioxide (CO₂) dissolves in water. This process can occur naturally at the source or be added artificially.

Types of carbonic acid

There are different types of carbonic acid in mineral water, which you can also identify on the label of a bottle.

1. Naturally occurring carbon dioxide

This process occurs immediately at the source, where water comes into contact with CO₂ underground. This phenomenon is most commonly found in volcanic regions. It has a particularly fine effervescence that is harmoniously integrated.

Label description: "Naturally carbonated mineral water." One example is Ferrarelle from Italy. They leave the carbonation in the water and bottle it that way. Here is an extract from the Ferrarelle brochure (2):

Ferrarelle Information about carbon dioxide

2. Naturally occurring carbonation

The carbon dioxide that was originally in the water is reintroduced after bottling to preserve its natural state.

Label description: "Natural mineral water with added natural spring carbon dioxide." Gerolsteiner is a well-known example. The company’s website states the following (3):

Gerolsteiner Information about carbon dioxide

"Gerolsteiner mineral water is produced using natural spring carbon dioxide. The carbon dioxide from all sources is combined and added back to the product as a mixture. In addition to our own natural carbon dioxide sources, we use natural spring carbon dioxide from areas in the Vulkaneifel region near our spring. The natural composition of this carbon dioxide does not differ from that of our own."

3. Industrially produced carbonation

CO₂ is produced in an industrial process and added to the water under high pressure. This method is used for most mineral waters. This type often has a rough fizz. In my experience, the carbonation dissipates much more quickly than in water with naturally occurring carbonation.

Label description: "Natural mineral water with added carbonation."

The functional significance of carbon dioxide

Carbon dioxide has several effects on mineral water: chemical, sensory, and physiological.

1. It stabilizes minerals in the water

Carbon dioxide helps keep minerals dissolved in water. This is especially important in waters rich in calcium or magnesium because it prevents white flakes from settling at the bottom. This helps to maintain a constant water composition.

2. Has a mild disinfecting effect

Due to its slightly acidic pH level, carbonation creates an environment that can inhibit the growth of certain microorganisms. This contributes to the natural shelf life of the mineral water. It’s also one reason why carbonated mineral water is often available in hospitals.

3. Cleanses the taste buds

The tingling sensation on the tongue acts like a “reset” for the palate. Carbonation breaks down fatty films and prepares the taste buds for the meal. My tip: Take a sip of carbonated mineral water before and during your meal. But be careful: Carbonated water doesn’t go well with every meal.

4. Acts as a flavor enhancer

Sparkling mineral water often has a more intense flavor. The acidity highlights certain aromas and adds complexity. Especially in fine dining, this effect is specifically utilized in dishes, cocktails, mocktails, and much more. By the way, sparkling waters with very low mineral content often have a lemony character (like a slice of lemon in a glass), since the carbonation itself tastes sour. The size and type of bubbles can amplify this effect. A fine perlage appears elegant, soft, and integrated, while large bubbles can seem robust, dominant, and sometimes even aggressive (see Bispezari video).

5. Stimulates Digestion and Saliva Production

Carbonation stimulates saliva production and can aid digestion. Many people therefore find sparkling water particularly refreshing and revitalizing, especially after a meal.

Myth

Myth 1: Carbonation causes a bloated stomach

In fact, carbonated water produces CO₂ in the stomach, which is released and usually escapes as a burp. For most people, this does not lead to persistent bloating, but rather a brief feeling of pressure, especially when large amounts are consumed quickly or if one has a sensitive digestive system.

Myth 2: Carbonation causes heartburn

Heartburn is not caused by carbonation itself but by the reflux of stomach acid into the esophagus. However, carbonation can indirectly worsen this condition because it temporarily expands the stomach, thereby increasing pressure in sensitive individuals. This can worsen existing reflux symptoms, but it is not the cause of the condition.

Myth Conclusion: Carbonation is not a typical trigger for bloating or heartburn, but it can intensify symptoms in sensitive individuals.

Conclusion

Carbon dioxide is much more than just "bubbles." It stabilizes and naturally protects mineral water while helping to preserve its freshness and quality. It also shapes the taste, texture, and mouthfeel of water by giving it structure, liveliness, and a distinct sensory intensity.

Carbon dioxide can also affect the body by stimulating saliva production and digestion. The extent of these effects varies from person to person and depends heavily on the amount consumed and individual sensitivity.

In sensory analysis, carbonation is a key element because it enhances flavors and intensifies the perception of freshness and minerality. This is why it plays an important role in not only mineral water, but also fine dining, wine service, and the bar scene. Try it for yourself with a non-alcoholic summer mocktail, such as the "Cucumber Basil" or "Ginger Lemon."

If you want to understand and appreciate mineral water, you can’t ignore carbonation. It connects nature, taste, and experience directly.

With that said: Drink water, #stayhydrated

Best regards

Timo Bausch

Certified Water Sommelier

About SOMMCADEMY

Water is more than just a basic necessity. It represents taste, health, and experience. A new awareness is emerging: Drinking mindfully, recognizing differences, and truly understanding quality. As a certified Water Sommelier, I founded SOMMCADEMY to share the diversity and unique characteristics of mineral water with the world. With SOMMCADEMY, you can experience water in a whole new way, as a sensory journey that will make your event truly special / Timo Bausch Founder of SOMMCADEMY

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