SOMMA 1/8" HEX #10 FEED FINGER

Carbonation Levels of Bottled Water

Virginality indicates how protected a water is from its surroundings. It is determined by the water’s level of nitrate

pH Factor of Water - pH (for "potential hydrogen") measures the waters's level of acidity or alkalinity

Calcium and magnesium levels combine to determine the mineral water’s “hardness”.

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.