What process causes the concentration of carbonic acid to drop, leading a carbonated drink to eventually go "flat"?

Answer

The pressure is released, allowing the dissolved $ ext{CO}_2$ gas to escape.

The fizziness and the presence of carbonic acid are maintained by external pressure applied during bottling or canning. When the seal is broken, this applied pressure is instantly released, allowing the dissolved carbon dioxide ($ ext{CO}_2$) gas to rapidly come out of solution and escape into the atmosphere. Since carbonic acid is formed directly from this dissolved gas ($ ext{CO}_2 + ext{H}_2 ext{O} ightleftharpoons ext{H}_2 ext{CO}_3$), the departure of the gas shifts the chemical equilibrium back toward the reactants. As the concentration of dissolved $ ext{CO}_2$ falls significantly, the corresponding concentration of carbonic acid also drops, resulting in the loss of crispness and the beverage becoming 'flat'.

What process causes the concentration of carbonic acid to drop, leading a carbonated drink to eventually go "flat"?

Related Questions

What chemical equation describes the formation of carbonic acid ($ ext{H}_2 ext{CO}_3$) when $ ext{CO}_2$ dissolves in water?Why is carbonic acid ($ ext{H}_2 ext{CO}_3$) classified as a weak acid in the context of beverage acidity?What process causes the concentration of carbonic acid to drop, leading a carbonated drink to eventually go "flat"?Besides the sensory effect in beverages, what functional benefit is sometimes derived from introducing $ ext{CO}_2$ related to food preservation?Which naturally acidic produce items contain high levels of **citric acid** rather than relying on dissolved $ ext{CO}_2$ for their low $ ext{pH}$?When assessing ingredient lists to limit *added* carbonic acid intake, what should a consumer look for instead of the direct term 'carbonic acid'?What specific mechanism related to $ ext{CO}_2$ gas expansion can independently trigger symptoms like heartburn in susceptible individuals consuming carbonated drinks?How does the acidity from carbonic acid in unflavored sparkling water contribute to dental erosion compared to colas?What is the practical result when comparing the taste persistence of plain seltzer water versus flavored soda after both have been left open for 30 minutes?How does the concept of metabolic acidity (acid-ash) fundamentally differ from the immediate chemical acidity caused by carbonic acid in beverages?
foodacidcarbonation