@article{ref1,
title="The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration",
journal="Alcohol and alcoholism",
year="2003",
author="Ridout, Fran and Gould, Stuart and Nunes, Carlo and Hindmarch, I.",
volume="38",
number="4",
pages="381-385",
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.<p /> <p>Language: en</p>",
language="en",
issn="0735-0414",
doi="",
url="http://dx.doi.org/"
}