Maybe some SDoper has worked at a bottling plant. How do they bottle carbonated beverages without losing the fizz and/or loss of product due to excessive fizz? (I mean, how many times do I pour a glass of soda (pop), and it overflows due to the fizz?)
It may be temperature. Cold retards fizz, so my guess is that the product is bottles at just above freezing, with cold bottles as well. If you fill from the bottom, with a dispensing probe, and cap at once, foam shouldn’t be a problem.
I worked at a Coca Cola bottling plant in the early 70’s. The syrup and carbonated water are both about room temperature when bottled. The glass bottles still have some residual heat from the wash and dry process. With most bottling now done in plastic instead of glass, the bottles are probably room temp too. The syrup and water are squirted into the bottles and within a second, the bottle is capped. And cold helps the fizz, it doesn’t retard it. The colder the product, the bubbles are smaller and there are lots more of them. I worked in quality control a few times and the product was always tested at 38° F. This was considered the optimal temperature for taste and fizz. And of course, the fresher the product, the better the fizz.
I sit corrected.
Assuming the bottle isn’t agitated or something, it should definitely fizz less if it’s cold. Cold liquids will dissolve significantly more gas than warm ones, which is one of the reasons we store soda cold. Of course, signficant changes in temperature are worst - you should use a chilled glass to pour the soda into.