Diffusion coefficient of CO(2) molecules as determined by (13)C NMR in various carbonated beverages.
In this paper, the NMR technique was used, for the first time, to accurately determine the diffusion coefficient D of CO(2)-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 CO(2)-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, D(SE) proportional, variant 1/eta, where D(SE) is the Stokes-Einstein diffusion coefficient and eta the viscosity of the liquid medium.
Liger-Belair
Gerard
G
Laboratoire d'OEnologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B.P. 1039, 51687 Reims, Cedex 2, France. gerard.liger-belair@univ-reims.fr
Prost
Elise
E
Parmentier
Maryline
M
Jeandet
Philippe
P
Nuzillard
Jean-Marc
JM
D002245:Carbon Dioxide / Q000737:chemistry*; D002253:Carbonated Beverages / Q000032:analysis*; D004058:Diffusion; D009682:Magnetic Resonance Spectroscopy; D014783:Viscosity; D014920:Wine / Q000032:analysis
D002245:Carbon Dioxide