Does Gas Have a Taste? And Can It Influence the Flavor of Water or Wine?

At first glance, carbon dioxide in beverages may seem like nothing more than a technical component responsible for carbonation. However, the first global tasting event focused specifically on different types of CO₂ showed that its role may be far more interesting. The unique tasting, held at the Clarion Prague hotel, suggested that gas can be a subtle co-creator of flavor.

Expert tasters compared waters and sparkling wines carbonated with twelve different types of natural CO₂ WineGAS, obtained from the fermentation of grape must. Although the samples used the same type of gas, the individual variants showed surprisingly different sensory characteristics – from softer, creamier bubbles to sharper and more pronounced effervescence. The tasting opened an interesting discussion about whether the origin and character of carbon dioxide can influence the final taste profile of a beverage.

The event attracted professionals from the fields of winemaking, gastronomy, and the beverage industry, confirming the growing interest in details that shape the overall drinking experience.

We also attended the tasting as Cylinders Holding, a manufacturer of steel pressure cylinders for technical and food-grade gases. For us, the experience offered an inspiring perspective on carbon dioxide not only as a technical gas, but also as an element that can influence the sensory character of beverages.