| Abstract
| - In this paper, the NMR technique was used, for the first time, to accurately determine the diffusioncoefficient D of CO2-dissolved molecules in various carbonated beverages, including champagneand sparkling wines. This parameter plays an important role concerning the bubble growth during itsrise through the liquid (see ref 3). The diffusion coefficient of CO2-dissolved molecules D was comparedwith that deduced from the well-known Stokes−Einstein equation and found to significantly deviatefrom 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
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