Pour the same sparkling drink into two glasses, keep one cold and let the other warm, and the warmer glass will usually lose its fizz sooner. Heat does not simply “drive out” carbon dioxide. Temperature changes the equilibrium amount of gas that can remain dissolved in the liquid. For many gases in the ordinary temperature range, warmer water holds less dissolved gas.
A fizzy drink is carbonated and sealed under relatively high carbon dioxide pressure. When the container is opened, the partial pressure of carbon dioxide above the liquid falls sharply. The drink then contains more dissolved gas than the new equilibrium permits, so carbon dioxide escapes through bubbles and the liquid surface. Warming lowers the equilibrium solubility further, increasing the tendency for gas to leave. Scratches in the glass, ice and stirring can provide easy sites for bubbles to form and speed the process, but they are not the temperature effect itself.
When a sealed bottle warms, more carbon dioxide enters the gas space and the internal pressure rises. Provided the container does not leak, the total amount of carbon dioxide has not simply vanished. A drink mainly goes flat after opening. Chilling slows the loss, but cannot prevent the drink from eventually approaching a new equilibrium with the air.
https://openstax.org/books/chemistry-2e/pages/11-3-solubility
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