Carbonation in beverages is measured in volumes of C02, which refers to the number of liters of gas dissolved in one liter of liquid.

Sodas fall between 3.0 and 4.0 volumes, while energy drinks & tend to have lower levels. 

The "Super Fizz" Category | 4.5 – 6.0+ Volumes

These have the most aggressive bubbles, often requiring special reinforced glass to prevent the bottles from exploding.

    • Champagne (e.g., Moët & Chandon, Veuve Clicquot): 4.6 – 6.0 volumes

    • Korbel California Champagne: 4.6 – 6.0 volumes

    • Traditional-Method Sparkling Wine (e.g., Chandon Brut): ~4.5 – 5.5 volumes

    • SodaStream (Highest Setting): Can reach up to 5.0 volumes

High Carbonation: Standard Sodas & Mixers | 3.5 – 4.0 Volumes 

This is the "sweet spot" for most major global soft drinks.

    • Sprite: 3.8 volumes

    • Coca-Cola / Pepsi: 3.5 – 3.8 volumes

    • 7UP: 3.7 volumes

    • Dr Pepper: 3.4 – 3.6 volumes

    • Canada Dry / Schweppes (Ginger Ale / Tonic): 3.2 – 3.5 volumes

    • Perrier (Bottled): 3.53 volumes

    • Club Soda: 3.0 – 3.5 volumes

Medium Carbonation: Sparkling Waters & Energy Drinks | 2.5 – 3.2 Volumes

These have a noticeable "zip" but are less sharp than a standard cola. 

    • Mountain Dew: 3.2 volumes

    • Red Bull / Monster Energy: ~2.7 – 3.0 volumes

    • LaCroix (Canned): 2.8 volumes

    • Bubly / Polar / Waterloo (Canned): ~2.6 – 2.8 volumes

    • Spindrift: 2.8 volumes

    • S.Pellegrino: 2.68 volumes

    • Liquid Death (Sparkling): 2.55 volumes

    • Budweiser / Standard Lagers: 2.4 – 2.7 volumes

Low Carbonation: Fruit Sodas & Ales | 1.5 – 2.2 Volumes

These drinks are often described as "refreshing" or "soft" rather than "fizzy." 

    • Guinness (Draught): 2.2 volumes

    • Fanta (Orange / Fruit flavors): 1.8 volumes

    • Jarritos (fruit sodas): ~1.8 – 2.1 volumes

    • Sanpellegrino Italian Sparkling Drinks (Aranciata / Limonata): ~1.8 – 2.1 volumes

    • Izze Sparkling Juice: ~1.7 – 2.0 volumes

A guide to fine tuning carbonation in your new beverage - in the lab and in pilot production

Lab-made carbonation isn’t exactly the same as carbonation on a mass production line.

One way to get an accurate taste test is to bring ice-cold “reference” drinks that match the carbonation level you like, keep them in a cooler the entire time, and have the lab team keep both the references and new prototypes ice-cold before, during, and after carbonation and tasting. This lets the team compare side-by-side and adjust carbonation to match as closely as possible.

  • It’s important to understand that pilot production is the final step in beverage R&D. What you produce and taste in the lab is typically close to exact—but every facility and production line is slightly different, so the pilot run is where you confirm and “lock” the final profile.

    In other words: the lab is where you develop and refine the product with a high degree of accuracy; the pilot is where you finalize it under production-like conditions.

    Why Pilot Production Is the Final Dial-In Step

    Even when the formula is fully developed, a few real-world factors can vary from facility to facility, such as:

    • chilling performance and temperature control

    • carbonation approach and how it integrates with filling

    • package format, fill behavior, and headspace management

    • line speeds, handling, and foam control

    • hold times, agitation, and other small process differences

    Those details can subtly influence the final organoleptic characteristics—carbonation perception, aroma lift, flavor expression, mouthfeel, finish—and sometimes other practical characteristics as well.

    The Lab Still Gets You Very Close

    Lab carbonation and tasting are absolutely the right way to make decisions early—especially when you run tastings consistently and keep samples cold. The goal in the lab is to get as close as possible to your target so you can evaluate flavor fairly and make fast, confident adjustments.

    Best Practice in the Lab: Reference Standards + Temperature Control

    To ensure the lab prototypes track tightly to your target:

    • Bring ice-cold reference drinks that represent the carbonation level and mouthfeel you want

    • Keep references in a cooler the entire time and have the lab store them cold

    • Keep prototypes ice-cold before, during, and after carbonation and throughout tasting

    • Taste side-by-side and adjust carbonation to match the reference as closely as possible

    The Takeaway

    Lab = develop and get extremely close.
    Pilot = finalize and lock the exact “production reality” profile—your final sensory profile and any facility-specific settings that make the product drink exactly the way you intend.