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Sparkling waters may come naturally carbonated, or have carbonation added. Naturally carbonated waters arise already carbonated due to gases from the source. Most naturally carbonated waters come from areas with regionalised volcanic geology. Examples include: Badoit, Gerolsteiner, Perrier and Vichy Catalan. Artificially carbonated waters have CO2 added in the bottling process. The additional of CO2 makes these waters acidic (CO2 in solution is in an equilibrium with carbonic acid), even when the naturally still waters may be alkaline.
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