Carbonisation

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