The score sheet is a taster's vital tool because it makes a subjective analysis as objective as possible. Understanding the meaning of the different technical terms is fundamental in order to give an objective opinion.
Freshness
Pleasant gustative perception of natural cool
Effervescence
Quality and size of the bubbles
Clarity
Lack of particles in suspension and transparency of the water
Unpleasant smells
Olfactory perception of unpleasant smells
Acidity
Perception of freshness which is felt as soon as the mouth is filled with water and immediately after swallowing
Sapidity
Perception coming from different kinds of salt
Structure
Global evaluation of body complexity and water richness
Lightness
Gustative perception which is typical of a delicate, tonic and almost velvety water
Balance
A "wrapping" sensation coming from an existing harmony among the various gustative perceptions
Persistence
Duration of the different olfactory and gustative perceptions in the mouth and nose
(Source: S.Pellegrino & Acqua Panna Water Codex., Carol C. Galli, Water Resources Manager, Sanpellegrino SpA, U.S. Department of the Interior, U.S. Geological Survey (USGS) 1982, USGS Circular 1139, The Nature of Water, Environment Canada)
