Beer,
champagne,
lambrusco and certain
soft drinks contain CO
2 (due to a different production process though, see e.g.
carbonating beer), and therefore are called
carbonated solutions (ok, ok, some beers are
suspensions because of the yeast in the bottle.
Netman: a suspension is a liquid with solid
particles, when you’re patient enough, these particles
precipitate to the bottom of the bottle or glass; centrifugation speeds up this process).
Chilled carbonated drinks have less bubbles, because the lower temperature causes the
carbon dioxide to
dissolve in the liquid, whereas with higher temperatures more CO
2 is in the
gaseous state. This results in a higher pressure in the closed
bottle or can because an x amount of molecules in the gas state takes up more space than the same amount in
liquid/
dissolved form. Thus when shaking and opening a bottle of champagne at room temperature, you can spill (spoil) more of it.