Carbonic acid is a weak acid that develops when mixing carbon dioxide and water. Natural carbonic acid develops through volcanic activity. It then rises up and permeates the depth water, which is then in turn collected as natural mineral water.
Carbonic acid increases the water's ability to leach minerals from the rock. The carbonic acid in the bottle not only provides the mineral water with its typically refreshing taste, it also naturally keeps it from going off.
Carbonic acid has a preserving side-effect and kills bacteria.
The various types:
Industrial carbonic acid is produced when burning fossil fuels, during lime-burning or during ammonia synthesis. This carbonic acid is used by some competitors.
Carbonic acid through fermentation is a by-product of the biological fermentation process to produce alcohol.
Industrial carbonic acid, and carbonic acid resulting from fermentation do not comply with the special quality standards of Gerolsteiner Mineral Water.
That is why we use only natural carbonic acid from the source.
The carbonic acid from the Gerolsteiner well is used for the production of Gerolsteiner mineral water. In other words: both water and carbonic acid is pumped from the subterranean sources. After processing, the carbonic acid is added to the water before bottling. The carbonic acid from all of the sources is combined and added to the product as a mix.
Besides the natural carbonic acid from our own sources, we also use natural source carbonic acid from areas of the Volcanic Eifel that are close to our own headwaters and do not differ from our own source carbonic acid in their natural composition.
Gerolsteiner Sparkling has a refreshingly high carbonic acid content with 7 g/l. Gerolsteiner Medium contains 4.5 g/l of carbonic acid.
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