The purpose of this project was to analyze and compare bottled water from Romania and around the world from a physicochemical and organoleptic perspective, while also exploring the concept and practical role of a water sommelier. The study aimed to highlight differences in water composition, taste, and overall quality, and to understand how these factors influence consumer perception, health, and food pairing.

Students investigated some of the most well-known bottled water brands, both national and international, such as Borsec, Dorna, Aqua Carpatica, Evian, Perrier, San Pellegrino etc. These waters were analyzed using the same physicochemical parameters as in the previous project, including pH, TDS, conductivity, nitrates, and mineral content.

A second major component of the project focused on sensory evaluation, where students acted as beginner water sommeliers. They explored taste profiles, mouthfeel, and mineral balance, and examined how different types of water can complement various foods or contribute to hydration and well-being.

Overall, the project aimed to combine scientific analysis with sensory experience, promoting a deeper understanding of water quality and its broader cultural and nutritional significance.