# Why does pouring carbonated beverages onto fruit cause them to fizz? [closed]

I have noticed that making mimosas, the champagne fizzes more than just pouring it into a flute. Likewise, pouring beer onto citrus fruit or strawberries fizzes a lot. My theory is that the pH drop associated with the acidic fruit causes the solubility of CO2 to decrease and hence, the fizz. Can anyone verify this?

• May 16, 2020 at 13:37

All carbonated drinks are oversaturated solutions of $$\ce{CO2(g)}$$. Pouring over fruits lead to contact with many residual air bubbles, which serve as fizzing places for $$\ce{CO2(aq) -> CO2(g)}$$.
It is a similar process activation, like if you bend the activation chaff in a pocket heater with molten $$\ce{CH3COONa \cdot 3 H2O}$$, or if you pour overcooled water from a freezer ( see YouTube ) and watch fast ice growing.