[MUSIC PLAYING] So we've got our
fizzy grapes here. It's actually pretty interesting
what's going on here. [BUZZER] [WHIRRING ALARM] Dry ice is frozen CO2. And as it warms back up, it's
going to become gaseous CO2. The basic idea is that it's
the water inside the grape that this carbon dioxide
is dissolving into. GRANT CRILLY: All
we're talking about is taking fresh, beautiful
fruit and carbonating it with dry ice. Fizzy fruit! Dry ice goes in. CHRIS YOUNG: You have to
get the fruit and the water inside the fruit as cold
as possible but not frozen so that the CO2 can
dissolve into it. Because if the fruit
freezes, it won't be fizzy. CHRIS YOUNG: Fruits
that are really sweet tend to work phenomenally
well with this. And the reason is that
carbonic acid from the CO2 balances out the sweetness. Plus, because the
fruit's cold, that also suppresses how sweet it is. So the overall flavor just
becomes more balanced. The dry ice helps
cool the fruit down, which is going to make the
solubility of CO2 higher inside the liquid in the fruit. But as it warms up,
the dry ice is also turning back into a gas,
raising the pressure. And as the pressure comes up
and the temperature of the fruit drops down, you're able
to essentially cram more CO2 molecules
into that liquid water. So the colder the fruit and
the higher the pressure, the fizzier it's going to be. Mmm. [COUGHS] It's burning. If you inhale CO2,
you're going to get this really strong burning
sensation in your lungs. And that's because your body
has a response system that says, when there's a lot of CO2
around-- what feels painful. It activates this
pain sensation. Well, when I eat something
carbonated or drink something carbonated,
I get a large amount of CO2 in my mouth. And it retronasally
comes up into my nose and triggers some of those
same pain sensations. And that actually heightens all
of your other sensory inputs. So you're paying more
attention to the aromas because the CO2 is sort of
acting these-- activating these pain receptors,
making everything more fragrant and aromatic. [LAUGHTER] It's like-- do you
guys remember Pop Rocks? Well, it's like a pop rock but
the most delicious thing ever. So the combination of the
coldness and the acidity, which balance out the flavor, plus
the increase to aromatics is one of the things that
makes fizzy fruit so wonderful. [LAUGHTER] If I can hit the lens,
that's about the same as you guys aiming for my mouth. No wait, no
protection whatsoever! [SPLAT] Nailed it. MAN: Fun. I'm going to get you, too. Nailed it. [LAUGHTER]
