Ridout Fran, Gould Stuart, Nunes Carlo, Hindmarch Ian
HPRU Medical Research Centre, Guildford and Department of Gastroenterology, Epsom General Hospital, Epsom, UK.
Alcohol Alcohol. 2003 Jul-Aug;38(4):381-5. doi: 10.1093/alcalc/agg092.
To assess the effects of carbon dioxide (CO(2)) in champagne on psychomotor performance and blood-alcohol concentration (BAC).
Twelve subjects consumed ethanol (0.6 g/kg body weight) served as champagne or champagne with the CO(2) removed, in a crossover study.
Champagne produced significantly greater BACs and significantly increased reaction times in a divided attention task, than degassed champagne.
The CO(2) in champagne may accelerate absorption of alcohol, leading to more rapid or severe intoxication.
评估香槟中二氧化碳（CO₂）对心理运动表现和血液酒精浓度（BAC）的影响。
在一项交叉研究中，12名受试者饮用了乙醇（0.6克/千克体重），分别以香槟形式或去除CO₂的香槟形式提供。
与脱气香槟相比，香槟产生的BAC显著更高，并且在一项注意力分散任务中反应时间显著增加。
香槟中的CO₂可能会加速酒精吸收，导致更快或更严重的醉酒。
