Diffusion Coefficient of CO2Molecules as Determined by13C NMR in Various Carbonated Beverages

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Abstract
In this paper, the NMR technique was used, for the first time, to accurately determine the diffusion coefficient D of CO2-dissolved molecules in various carbonated beverages, including champagne and sparkling wines. This parameter plays an important role concerning the bubble growth during its rise through the liquid (see ref 3). The diffusion coefficient of CO2-dissolved molecules D was compared with that deduced from the well-known Stokes−Einstein equation and found to significantly deviate from the general trend expected from Stokes−Einstein theory, i.e, DSE ∝ 1/η, where DSE is the Stokes−Einstein diffusion coefficient and η the viscosity of the liquid medium. Keywords: Carbonated beverages; champagne; diffusion coefficient; carbon dioxide; bubble; effervescence; nuclear magnetic resonance