Decarbonation is the removal of dissolved carbon dioxide from a liquid, the reverse of carbonation, applied when excess fizz would interfere with processing or packaging. In brewing and soft-drink plants, controlled decarbonation adjusts carbonation levels to specification before filling, ensuring every bottle matches the label. It is also used to strip carbon dioxide from water destined for boilers, where dissolved gas causes corrosion. Gentle handling matters because vigorous decarbonation can carry away volatile aromas, dulling the flavour of beers and sparkling beverages. Vacuum and membrane systems now allow precise, low-loss removal.