Effervescence

Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from a release of the gas. The word effervescence is derived from the Latin verb fervere (to boil), preceded by the adverb ex. It has the same linguistic root as the word fermentation, a complex biochemical reaction leading amongst others to the production of carbon dioxide and to the subsequent liberation of CO₂ gas from a solution when it becomes supersaturated with respect to this gas. The making of beer, wine, or champagne by fermentation is thus accompanied by effervescence of CO₂ from the barrel where the process occurs.