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Alcohol and Alcoholism Vol. 38, No. 4, pp. 381-385, 2003
© 2003 Medical Council on Alcohol

RAPID COMMUNICATION

THE EFFECTS OF CARBON DIOXIDE IN CHAMPAGNE ON PSYCHOMETRIC PERFORMANCE AND BLOOD-ALCOHOL CONCENTRATION

Fran Ridout*, Stuart Gould1, Carlo Nunes1 and Ian Hindmarch

HPRU Medical Research Centre, Guildford and
1 Department of Gastroenterology, Epsom General Hospital, Epsom, UK

Received 28 February 2003; in revised form 31 March 2003; accepted 31 March 2003

Aims: To assess the effects of carbon dioxide (CO2) 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 CO2 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 CO2 in champagne may accelerate absorption of alcohol, leading to more rapid or severe intoxication.


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