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Dictionary > Water Tasting

Tasting Water

Why drink water? Water works hard in your body everyday. Water helps lubricate in your system. As you digest food, the food moves through your intestines and carry out all the tasks in your body everyday. On a regular day, your body loses 2 to 3 quarts of water, enough to fill a 2-liter soda bottle. And drinking water while drinking alcohol is also important to keep your body hydrated.

Taste is always connected to the smell, and when one's sense of smell is hindered, his sense of taste is "paralyzed." The sensorial analysis that is connected to both the sensations of taste and those of smell is defined as "gustative-olfactory" analysis, which allows us to assess the balance and persistence of a beverage.

The quality of aroma compounds necessary to trigger olfactory sensation is somewhere around billions of a milligram. Although, in order to be recognized, the sensations must be far stronger. One's memory of smells resists better over time than one's memory of colors, yet the association of smells with their respective names is more difficult and complex than that of colors. In the case of water, our sense of smell allows us to identify the presence of abnormal smells. Finally we have taste, which is clearly one the most important senses in selecting a food or beverage.

Taste is a chemical sense connected to the existence of special receptors located in the oral cavity. The following characteristics are identified through gustative analysis: acidity, sapidity, structure, lightness and mouthfeel. To conduct a correct sensorial analysis of waters, prepare a carafe of tap water, tasting charts, a pen and a tasting glass.

Tasting Glass
Tasting glass should come without a stem. In water tasting, as the aromas of the water area so subtle and delicate, a slight degree of heating becomes necessary in order to facilitate the evaporation of the aroma molecules with a high molecular weight. Furthermore, in the organoleptic analysis of water, it is not necessary to rotate the glass nor to hold in one's hand for a lengthly period of time. The rim of the glass must be thin because this will allow you to contact with the lips and the passage of the water into the mouth and will therefore assist in the perception of its flavors.

Glasses with wide mouth allows for the nose to move in closer towards the water and consequently to better perceive its delicate, subtle aromas. In addition, the wide flared mouth makes it easier for the taster to take generous sips so that the pleasurable sensation is perfectly perceptible and prolonged for a few seconds.

The process used to conduct a tasting is very rigorous as it has been carefully designed so as to allow for the perception of each nuance to be found in a water.

1) As soon as the bottle is opened, pour the water into the appropriate glass. Fill the glass around 1/3 of the way up. Then take a generous sip of the water and immediately make an assessment of its freshness.

2) Empty the remaining water from the glass and fill it once again 1/3 of the way up. First raise the glass to eye level and then lower it. Observe the water from above. Horizontal and vertical evaluations of the water will allow for the identification of any foreign particles or abnormal colors. Most importantly, it will also allow the taster to appreciate the effervescence of sparking water.

3) Raise the glass up under your nose and breathe in deeply at regular intervals. This step is to be repeated several times. If possible, it is to be done with one's eyes shut in order to raise one's concentration as much as possible so as to obtain olfactory responses even in the presence of a single aroma molecule.

4) Take a sip of the sample amounting to around 15 ml. Allow it to rest on the tongue, then distribute it throughout the mouth. Lead the water to the back portion of the tongue and swallow. This process allows for the evaluation of acidity, sapidity, structure, lightness and mouthfeel.

5) Again, take a generous sip of the water, allowing it to rest on your tongue. Allow a small quantity of air into your mouth and exhale through your nose. Lead the water to the back portion of your tongue and swallow. The gustative-olfactory analysis will determine balance and persistence.

6) Rinse your mouth with tap water and proceed with the analysis of the following sample.

Cleaning the Glass
The glass is the taster's fundamental tool. Glasses should be perfectly cleaned without a spot, residues and odors. Never to use detergents to clean them. This is because cleansing products contain odorous substances which, if not thoroughly removed through rinsing, can mingle with the delicate aromas of the water to be tasted, which would compromise the olfactory analysis.

When using a tasting glass for the first time, wash thoroughly,, first with warm water, then with vinegar, making sure that the latter perfectly bathes the entire surface of the glass walls. TIt perfectly removes greasy residues and dust which can accumulate on the glass. Then rinse the glass with generous amounts of hot water, making sure that the pungent odor of the vinegar is completely removed. A final rinse should be done with de-mineralized water, so that the glass will dry when turned upside down without any risk of the formation of spots due to lime deposits and without the need to resort to drying the glass with a towel. If this particular rinsing step is not done, carefully dry the glass with a cloth that does not leave behind odors or any traces of fuzz. One example of a proper cloth is one that is made of linen, has been set aside exclusively for this purpose and has been washing using unscented soap.

During the drying process, the glass must be held with the hand cupped open. It is allowed to drip, and then quickly dried on the outside. Hold the glass firmly by its base, insert one corner of the cloth inside the glass without the thumb and move it down until it reaches the bottom. Then rotate the glass, holding the cloth firmly so that it dries both the inside and the outside of the glass at the same time. Check the glass by holding it up against the light in order to make sure that there are no deposits or spots. Nose the glass over the mouth of the glass to check for the presence of odors.

Tasting Charts


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