Carbonated beverages contain carbon dioxide gas dissolved under high pressure. The presence of carbon dioxide creates bubbles and fizziness in a drink. It means that the more the carbon dioxide dissolved, the fizzier the drinks will be.
The solubility of gases in liquids is favored by low temperatures and high pressures. The carbonated beverages are already kept enclosed under high pressure so there is a parameter of temperature that we can control.
Temperature is inversely proportional to the solubility of gases in liquids. This is so because the kinetic energies of solute and solvent particles increase with increased temperatures. The molecules with increased kinetic energies have fewer probabilities of forming solute-solvent interactions. Thus, the solubility of gases decreases.
If we lower the temperature of beverages, more molecules of carbon dioxide will get dissolved in liquid, and hence, they will serve the purpose efficiently being fuzzier. In short, more carbon dioxide dissolved in the drinks makes more acid come in contact with our TRPA-1 (sour taste receptor) where all the magic begins.
So, the carbonated beverages should be kept cold to maintain the dissolution level of carbon dioxide (dissolved CO2 level) inside the drink.
Like carbon dioxide, there are gases like ammonia (NH3), sulphur dioxide (SO2), and hydrochloric acid (HCl), etc whose solubility also increases at low temperatures and decreases at elevations.