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Apples and oranges, my friend. The fizzy drink by definition contains something (usually carbon dioxide) that is absent from the flat one, and is in a different state of motion from the convection currents in a "still" liquid.
Could also be that some CO2 dissolves in the ice and lowers its freezing point. You might try some properly controlled experiments with, say, Sancerre and champagne, or bottled versus draught Abbott Ale, but don't waste valuable lab time with water.
If you want to sell million-year-old frozen bubbles in the EU, you have to mark the container with a "sell by" date.