TY  - JOUR
PY  - 2003//
TI  - The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration
JO  - Alcohol and alcoholism
A1  - Ridout, Fran
A1  - Gould, Stuart
A1  - Nunes, Carlo
A1  - Hindmarch, I.
SP  - 381
EP  - 385
VL  - 38
IS  - 4
N2  - 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>
LA  - en
SN  - 0735-0414
UR  - http://dx.doi.org/
ID  - ref1
ER  -