Still or sparkling water: what changes in the glass?
What is carbonation?
Carbonation is dissolving CO₂ (carbon dioxide) in water under pressure. Sealed, it stays dissolved; opening the cap releases it as bubbles. The amount of dissolved CO₂ determines the level and intensity.
How bubbles change mouthfeel
Bubbles on the tongue activate the same receptors as mild acidity — the sensation is refreshing and lively. Smaller, denser bubbles feel silky; larger, faster bubbles feel sharp.
Why different carbonation levels exist
In gastronomy there is no single "correct" carbonation. Different levels work with different foods, wines, occasions.
Carbonation and food
- Fish, seafood, salads – still or gently sparkling.
- Risotto, pasta, cream sauces – gently or elegantly sparkling.
- Meat, ribs, hearty dishes – elegantly or strongly sparkling.
- Apéritif, cocktails, toasts – strongly sparkling.
Four interpretations of CANA
CANA comes in four levels — STILL, GENTLY, ELEGANT, STRONG. The water composition stays the same; only CO₂ level changes.