Super Low <50mg/l
Very High >1500mg/l
Acidic pH 5-6.7
Neutral pH 6.7-7.3
Hint of Sweet pH 7.3-7.8
Alkaline pH 7.8-10
Soft 0 - 17.1 mg/l
17.1 - 60mg/l
Hard 120 -180mg/l
Very Hard 180mg/l & over
Superior 0 - 1mg/l
Very Good 1 - 4mg/l
Good 4 - 7mg/l
Acceptable 7 - 10 mg/l
Potable10 -50 mg/l
Most artificially carbonated waters have 1 to 10g/l of carbon dioxide. Current carbonation techniques involve pressurizing carbon dioxide
before adding it to the water — the pressure increases the amount of
carbon dioxide that will dissolve.
Certain rare geological conditions can produce naturally carbonated
water. The origin of the CO2 is either organic matter degradation,
interaction with carbonates, metamorphic devolatilization, or
magmatic degassing (volcanic activity).
More bottled waters claim springs as their origin than any other
type of source. Spring waters vary widely in their mineral composition
and TDS level, both of which are influenced by the geology of the local
area. What all true, free-flowing springs have in common is that they're
An artesian aquifer is under pressure. The aquifer is usually surrounded
by impermeable rock. The pressure built up in
an aquifer will push water to the surface and create a permanent fountain
when an artesian aquifer is tapped.
We also have water from condensation bottled and sold.
In Chile, fog forms on the shore and then moves inland in the form
of cloud banks. The locals call it "camanchaca." Fog is basically tiny
drops of water that are so light they don't yet fall as rain.
As they do today, icebergs near Greenland melted thousands
of years ago, and the water produced was of a different temperature
and salinity than the surrounding seawater. This difference kept the
water separate from the surrounding water as it sank to the ocean
floor. It now circles the Earth every several thousand years.
The production of drinking water from humidity is an innovative
water extraction solution that tackles the growing problem of access
to clean and safe drinking water in remote areas. Entrepreneurs have
used the technology to bring us exotic waters from remote and pristine
regions of the planet.
Probably as old as winemaking itself is the idea of a cuvée. We can now also have water cuvées. Nevas from Germany is
probably the first water cuvée, with two mineral waters blended and
carbonated, in a stunning champagne bottle with a wire-cork presentation.