Sour and Prickly Bubbles

Carbon dioxide bubbles in drinks and culinary foams deliver both a particular physical mouth-feel and a somewhat sour taste when they burst. In addition, the actual mini-explosion of the bubbles causes a tactile impression that reinforces the prickly sensation in the mouth, on the palate, and up into the nostrils. These prickly bubbles are so important for taste and mouthfeel that many drinks quickly become completely uninteresting when the carbon dioxide has escaped. Who wants to drink sodas, beer, or champagne that have gone flat?