The bottled water taste specifications and methods of treatment
Bottled water’s taste and quality vary among and even within brands. The taste and quality of both bottled water and tap water depend on the source and quality of the water, including its natural mineral content and how the water is treated. Naturally, drinking water contain limited amount of contaminants. The presence of contaminants does not necessarily indicate that the water poses a health risk. For example, minerals such as magnesium and calcium give water a distinctive flavor, and are essential to the body. At high levels, contaminants like pesticides or microbes from human wastes, cause adverse effects or illness.
Most of our customers prefer bottled water because of its taste. The taste of all water depends on the way it is treated and the quality of its source, including its natural mineral content. Most of our bottled water comes from a ground water source, where water quality varies less from day to day, or is treated and immediately bottled. Most bottled water comes from a ground water source. Groundwater is less vulnerable to contamination.
Our bottled water is treated using ozone and other technologies such as ultraviolet light or chlorine dioxide. Ozone is preferred by bottlers, though it is more expensive than chlorine, it does not leave a taste and because bottlers do not need to worry about maintaining disinfectant in water sealed in a container. Bottled water that comes from surface water sources are subjected to treatments such as filtration and disinfection, before it is bottled.