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Process description

In order to adjust the CO2 content in beer to the required level, it is carbonated, i.e. enriched with gaseous CO2. For this process to be optimal, the product must be as cold and degassed as possible.  

Messer solution

In continuous carbonating plants, gaseous CO2 is added to the beer by means of special nozzles. Compared to other gases CO2  has an especially high solubility in liquids. The achievable level of carbonation depends on:   

  • Pressure
  • Temperature
  • Gas already dissolved in beverage 
  • Beverage ingredients    
  • Type of beverage

The advantages of carbonisation are:

  • Fresher taste
  • Extended shelf life
  • Bacteriostatic effect