Each water has its own taste mineral waters
tonic water Tonic water consists of water with the addition of carbon dioxide, sugar and natural flavours, including quinine that gives it its typical bitter taste.The combination of these elements confer to the product its typical bittersweet taste.Tonic water can be consumed as is (possibly with a slice of lemon) or as an aperitif and thirst-quenching drink, generally must be drunk cold. In order to contrast the marked bitter taste other aromatic drinks are largely used such as gin: the famous long drink “gin tonic’. Curiosity Tonic water,due to the presence of quinine,has fluorescent properties when exposed to ultraviolet rays. The right glasses: palace hydrosommelier
Mineral waters are not all the same, they can vary in taste and personality, just like wine. Taste and personality depend mainly on the degree of mineralisation, although the taste of water can be modified by the percentage of the carbon dioxide added. Lighter mineral waters are not easily identifiable; waters that are not identifiable at all have few milligrams of dry residue whereas a higher presence of dissolved salts and the type of water control give them a precise identity: some waters, in fact, present a pleasant sour note, others leave a sensation of lightness and freshness while some others have a calcareous or bitter aftertaste. As far as effervescence is concerned, sparkling mineral waters, present a wide range of perlage which is the result of the amount of gas in the water. Interestingly to know,“organoleptic inert” (very little taste) waters are generally preferred at home, whereas in restaurants are usually served tastier and more flavoured waters. Similar to wine tasting, simple rules need to be followed in order to enhance the taste of mineral waters. Still mineral waters should never be drunk cold; the low temperature, in fact, has an anesthetic effect on the taste buds and repressing the organoleptic characteristics of the water. On the contrary, (natural and non-natural) sparkling waters should be drunk cold and are recommended with seasoned food: effervescence helps “clean the mouth” and favours digestion.
Organoleptic parameters of mineral waters
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Stemglass for sparkling mineral water (with a special treatment aimed at enhancing bubbles) This stemglass has been designed so not to alter the cool temperature of the water with the hand. By holding the stem between the thumb and the index finger it is possible to observe the clarity of the water and the development of the bubbles without touching the bowl with the hands. The diameter of the glass bowl and its shape are such as to maximise the taste perception of the different sparkling mineral waters.
Tumbler for still mineral water.
Tumbler for tonic water:
Water must be perfectly clear and transparent. Water must be colourless with little bluish reflection.
Clarity Colour Effervescence
It has almost the same shape of the bowl of the stemglass for sparkling mineral waters. Very elegant, suitable for the “mise en place” together with the Palace range elegant wine stemglasses.
Slim shape, slightly curved in rim with 14° inclination in order to enhance the bitter aftertaste of the drink. Mouth diameter designed to allow for an appropriate inclination of the head to make sipping easier without any lemon’s slice and/or ice used in the beverage interfering. Tumbler also suitable for “gin&tonic” and “vodka & tonic”.
Large bubbles indicate a high percentage of gas, medium sized bubbles correspond to an average quantity of gas whereas small bubbles are associated with a low presence of gas. Water must not release any unpleasant smell. In certain cases, waters can have a sulphureous smell, this is due to the volcanic area of origins. The taste of good quality water is pleasant and is due to the salts and gas dissolved in it.Water is defined as tasteless or having a delicate taste. During water tasting bitter, sulphureous, calcareous or acidic flavours might be perceived.
Smell
Taste
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