Non-carbonated drinks are beverages like milk, wine, spirits, spring water and fresh juice that do not have carbon dioxide dissolved in them. Almost any beverage can be carbonated by being pressure treated, a process which causes the drink to become effervescent, or fizzy. Some beverages, like water, wine and juice, are available in both carbonated and non-carbonated varieties.
Artificial carbonation is introduced to a drink by placing the beverage under pressure. Carbon dioxide, that is trapped in the liquid when it is sealed, is suddenly released when the seal is broken. This causes the carbon dioxide to form small bubbles. Carbonated drinks are recognizable due to these bubbles, and by the faint tingling sensation they produce on the tongue. An easy way to tell if a beverage is not carbonated is by opening it and checking to see if these signs are present.
Carbonation is also one of the byproducts of the fermentation process. This is why many alcoholic beverages like beer are slightly carbonated. Unlike with soda, to which carbonation is introduced through artificial methods, beer and sparkling wine are naturally carbonated right out of the bottle. Natural carbonation tends to be more delicate than artificial carbonation, which means that the fizz dissipates more quickly.