The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration

Alcohol Alcohol. 2003 Jul-Aug;38(4):381-5. doi: 10.1093/alcalc/agg092.

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.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alcohol Drinking / blood
  • Alcoholic Beverages*
  • Area Under Curve
  • Attention / drug effects
  • Attention / physiology
  • Carbon Dioxide / pharmacology*
  • Cross-Over Studies
  • Ethanol / blood*
  • Ethanol / pharmacology*
  • Female
  • Humans
  • Male
  • Pilot Projects
  • Psychomotor Performance / drug effects*
  • Psychomotor Performance / physiology
  • Reaction Time / drug effects
  • Reaction Time / physiology

Substances

  • Carbon Dioxide
  • Ethanol