Carbonated describes a liquid into which carbon dioxide gas has been dissolved under pressure to make it fizzy. When the container is opened, the pressure drops and the gas escapes as bubbles, creating the characteristic tingle on the tongue as carbonic acid briefly forms. Carbonation is used in soft drinks, sparkling waters, beer, and sparkling wine, contributing mouthfeel, perceived freshness, and a slight acidity that balances sweetness. Forced carbonation injects the gas mechanically, while fermentation produces it naturally. Excessive intake of sugary carbonated drinks is linked to obesity and dental erosion, though the carbonation itself is harmless.