The project resulted in a detailed comparative analysis of bottled waters, revealing significant differences in physicochemical composition and sensory characteristics. Variations in parameters such as TDS, mineral content, and pH were clearly reflected in taste and mouthfeel, confirming the strong link between chemical composition and sensory perception.

Waters with low mineralization were generally perceived as light and neutral, suitable for everyday hydration, while highly mineralized waters, such as Dorna and Borsec, were associated with stronger taste profiles and were better suited for pairing with specific foods.

The sensory analysis demonstrated that water can significantly influence the dining experience. For example, sparkling waters enhanced rich or fatty dishes, while still, low-mineral waters complemented delicate flavors. Students also recognized that certain types of water may support hydration and digestion more effectively, depending on their composition.

The project successfully introduced students to the concept of water sommeliers, highlighting the importance of sensory skills and informed selection of water, by combining the scientific analysis and tasting experience provided a comprehensive understanding of bottled water quality, its diversity, and its role in nutrition and gastronomy.

FILM - Comparative Study On The Quality Of Bottled Water