effervescent

used of wines and waters; charged naturally or artificially with carbon dioxide

Gently boiling or bubbling, by means of the disengagement of gas

Latin 'effervescere' to boil over

“The lead came to him naturally, because he was a natural speaker, of a mind both stored and effervescent; and he was genial, interested in every growth of life.”

— George Meredith, Complete Project Gutenberg Works of George Meredith

Emeka stood at Tokyo Tower, watching his effervescent friend Alejandro guzzle a bottle of bubbling water. Each sip made her eyes sparkle more than the last until, suddenly, she hiccuped a tiny fountain that showered Emeka in fizzy delight.

At the Corniche in Beirut, Sasha held a glass of sparkling wine as the Mediterranean breeze danced across her face. With each sip, bubbles burst on her tongue, leaving a trail of effervescent joy that mirrored the city's lively chatter around her.

“Gas-forming agents in effervescent tablet and powder formulations can also double as a buffering agent, one example being sodium bicarbonate, used in Alka-Seltzer.”