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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.
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.
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.
We have been asked many times in the past to share our knowledge and excitement about Fine Waters. The Fine Water Academy LMS (Learning Management System) will now allow us to do this in a structured way and educate and certify the next generation of Water Sommeliers and train HORECA for a proper water service.
Washington Post declares that unknown to many shoppers urged to buy foods that are “low sodium” and “low salt,” this longstanding warning has come under assault by scientists who say that typical American salt consumption is without risk.
Ours is the blue planet, and the hallmark of life on Earth is water. But where did this colorless, odorless liquid first come from? Recent discoveries in astrophysics suggest that water is not native to Earth.