Erowid.org: Erowid Reference 6973 : The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration : Ridout F, Gould S, Nunes C, Hindmarch I

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Ridout F, Gould S, Nunes C, Hindmarch I. “The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration”. Alcohol Alcohol. 2003 Jul-Aug;38(4):381-5. <a name="ref">Ridout F, Gould S, Nunes C, Hindmarch I.</a> <a href="/references/6973">"The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration"</a> <i>Alcohol Alcohol</i>. 2003 Jul-Aug;38(4):381-5.
Texts Abstract (this page) Full Text - English (private) External Text Show Articles by Ridout F Gould S Nunes C Hindmarch I Article IDs Erowid RefID: 6973 PubMedID: 12814909 Collections Hofmann Collection MDMA Collection All References	Abstract AIMS: To assess the effects of carbon dioxide (CO(2)) in champagne on psychomotor performance and blood-alcohol concentration (BAC). METHODS: Twelve subjects consumed ethanol (0.6 g/kg body weight) served as champagne or champagne with the CO(2) removed, in a crossover study. RESULTS: Champagne produced significantly greater BACs and significantly increased reaction times in a divided attention task, than degassed champagne. CONCLUSIONS: The CO(2) in champagne may accelerate absorption of alcohol, leading to more rapid or severe intoxication.
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