Kiss Imre: Szódavíz, egy magyar kultuszital, Szikvíz ipartörténeti album (Budapest, 2008)

szabályozott nyomású szén-dioxidot a szikvízkészítő gépbe vezetik. A jó szikvíznek legalább 7-8 g/liter szén-dioxidot kell tartalmaznia. Az utolsó fázis a szénsavval dúsított ivóvíz különféle üvegekbe, ballonokba, műanyag palackokba töltése. Ez a szikvíz készítés legmunkaigényesebb része, sealing and the same good quality until the last drops leave it. Soda factories pretreat the water in several ways (e.g. softening, purification, degassing), then the treated water and the carbon-dioxide of food industry quality, under controlled pressure go into a manufacturing device. Good quality aerated water should contain carbon-dioxide of 78 g/litre. As the last step of the procedure, the drinking water charged with carbon-dioxide is filled in different sorts of bottles, balloons or plastic flasks. This is the most labour-intensive phase of this work that needs education, experience and concentration. Over the water there must be 15 per cent of the space for gas. This compressed carbon-dioxide and that coming out of the water during use guarantee us to get the whole quantity of aerated water from the bottle. This objective description interlarded with today's technical jargon - and things practically has not changed for the past few centuries - prefers using the name carbonized (aerated) water, while the industry is not against calling it soda at all, since anyway this is the most popular name of it. When transportable carbon-dioxide came into fashion, this part of technology significantly changed and simplified the lives of plant owners and their employees. They were almost in Heaven when, unexpectedly, someone realized that carbon-dioxide could be forced in small cartridges and then - even at home, horribile dictu - screwed on the bottle, letting its content into the water. Who cares that half of the gas comes back or gloves must be used (or otherwise our hand gets stuck to the freezing charger) and who cares that only shaking of the bottle helps the water come out of it. Because the rest goes plain, it is not a refreshing drink any more and we should not add it to our wine, not in the least to the children's raspberry syrup