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8 Cards in this Set
- Front
- Back
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MINERALITY |
Mineral Water’s subtle taste and terroir are determined by the minerals it contains. It is measured in mg/l and is called TDS or Dry Residue.Super Low | 0 - 50mg/lLow | 50- 250 mg/l Mineral Water’s subtle taste and terroir are determined by the minerals it contains. It is measured in mg/l and is called TDS or Dry Residue.Super Low | 0 - 50mg/lLow | 50- 250 mg/lMedium | 250- 800mg/lHigh | 800 - 1,500mg/lVery High | 1,500mg/l & over Mineral Water’s subtle taste and terroir are determined by the minerals it contains. It is measured in mg/l and is called TDS or Dry Residue.Super Low | 0 - 50mg/lLow | 50- 250 mg/lMedium | 250- 800mg/lHigh | 800 - 1,500mg/lVery High | 1,500mg/l & over Medium | 250- 800mg/l High | 800 - 1,500mg/ lVery High | 1,500mg/l & over |
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BALLANCE |
Carbonation Levels of Bottled WaterStill | no carbonationEffervescent | Smallest possible bubblesLight | Noticeable small bubblesClassic | Classic sparkling waterBold | Big loud bubbles |
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NATURAL CARBONATION |
Certain rare geological conditions can produce naturally carbonated water; often the carbonation can be attributed to volcanic activity. Naturally carbonated waters have historically been highly sought after for their supposed curative properties. The carbon dioxide helps this water absorb minerals in high levels. |
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ADDED CARBONATION |
Current carbonation techniques involve pressurizing carbon dioxide before adding it to the water—the pressure increases the amount of carbon dioxide that will dissolve. Opening the bottle of water releases pressure, allowing the carbon dioxide to form bubbles that hadn’t previously been visible. Joseph Priestley invented Sparkling waters 1767 by adding CO2 to the still water. |
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ORIENTATION |
pH Factor of Water - pH (for "potential hydrogen") measures the level of acidity or alkalinity of the waterAcidic | pH 5 - 6.7Neutral | pH 6.7 - 7.3Hint of Sweet | pH 7.3 - 7.8Alkaline | pH 7.8 - 10 |
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VIRGINALITY |
Virginality indicates how protected a water is from its surroundings. It is determined by the water’s level of nitrateSuperior | 0 - 1mg/lVery Good | 1 - 4mg/lGood | 4 - 7mg/lAcceptable | 7 - 10 mg/lPotable | 10 -50 mg/l |
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HARDNESS |
Calcium and magnesium levels combine to determine the mineral water’s “hardness”. The formula we are using for calculating hardness is: Hardness (mg/l) = (Calcium x 2.5) + (Magnesium x 4)Soft | 0 - 17.1 mg/lSlightly Hard | 17.1 - 60mg/lModerately Hard | 60 -120mg/lHARD | 120 -180mg/l Very Hard | 180mg/l & over Calcium and magnesium levels combine to determine the mineral water’s “hardness”. The formula we are using for calculating hardness is: Hardness (mg/l) = (Calcium x 2.5) + (Magnesium x 4)Soft | 0 - 17.1 mg/lSlightly Hard | 17.1 - 60mg/lModerately Hard | 60 -120mg/lHARD | 120 -180mg/l Very Hard | 180mg/l & over |
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VINTAGE |
The age of bottled waters should be noted, though, as an enjoyable part of their backstories, which add to the epicurean pleasure. Wine needs time to smooth out its tannin structure, but the quality of mineral water is not determined by its age. Vintage does influence water, however. Very young water and bottled Rain Waters don’t have much time to absorb minerals, so they tend to have low TDS levels and hence light, clean tastes. Old water may feel more substantial due to the higher Minerality.SurveyThe research about dating of water from TREFOR Water Company sources representing 14 different well fields in Jutland an Funen in Denmark. The water from the wells are tested for biological activity over time, and the water is presented to costumes and staff at blind tasting tests. The water at TREFOR has large age variation between 34-358 years. It is concluded that the older the water, the higher the biostability towards bacteria bloom. As for taste it indicates that test persons prefer the taste of the older vintages in blind tasting tests. |
