Carbonation methods are techniques used to infuse beverages with carbon dioxide (CO2), creating bubbles and a fizzy texture. The most common method is forced carbonation, where CO2 is pressurized and dissolved into the liquid in a sealed container, such as a keg or soda bottle. This method is widely used in commercial beverage production. Another method is natural carbonation, which occurs during fermentation. In this process, yeast consumes sugars and produces CO2 as a byproduct, which gets trapped in the beverage. This method is often used in brewing beer and making sparkling wines, resulting in a more complex flavor profile.