Mr. To Hieu’s latest sharings about the experience of Vietnamese mineral water surprised the public because of his delicate and new and attractive point of view.
Implemented by Mr. To Viet – Expert of tasting, quality assessment and beverage consulting – Who possesses dedicated taste, well-trained knowledge foundation and many years of working at luxury hotels in France, England, Monaco, etc.
The composition and taste of water mainly differ from the source.
We usually base on taste, color and smell to evaluate wine, but water evaluation is different. By default, water is colorless, odorless, tasteless and it is believed that even just when basing on taste to make comparison, the subtlety of the drinker is requested. In fact, depending on a person’s taste sensitivity, a bit of the ‘taste’ of water can be felt. For example, the cooled boiled water often has a pleasant, cool and sweet taste while well water and tap water is ‘inert’, less sweet but still fresh, sometimes a little sour in the aftertaste
Depending on a person’s taste sensitivity, a bit of the ‘taste’ of water can be felt
As a professional consultant, servant of wine and drinks in high-end restaurants and hotels, Expert of tasting, quality assessment and beverage consulting – Mr. To Viet says that a huge difference in the taste of each type of water starts from the water source, especially for mineral water.
It is the topography, climate, soil, etc of each land that will form the characteristics of the ecosystem and the organisms which live in such ecosystem. The natural alkaline mineral water is the same. No two mountains are the same; no folds in the geological layers are the same and no mineral contents are the same, etc. The unique terrain of each mineral source will “consolidate” the water by not only different pH but also distinctive and unmixable micro-mineral composition and flavor.
“In fact, the “personality” of water comes from the composition and content of minerals in the water. That is why carbonated water is the most distinguishing while it is difficult to realize the difference between spring water and mineral water. In nature, the micro-nutrient composition of mineral water is much richer and more stable than spring water”, emphasized Expert To Viet.
How much is the suitable alkalinity of natural mineral water?
Natural alkaline mineral water is created by the process of underground water osmosis through geological layers, accumulation of minerals to create natural alkalinity. The World Health Organization (WHO) established the limit in which mineral water has the highest alkalinity of 9.5 and a pH level of 9.0 to be perfectly suitable for drinking
“The micro-mineral composition of mineral water is much richer and more stable than spring water.” said Expert To Viet.
Expert To Viet said: “Not every high alkalinity makes the water more ‘brackish’ or makes it hard to be drank. The “unique characteristic” in the rate and composition of natural alkaline minerals creates a distinctive flavor that distinguishes natural alkaline mineral water from different mineral sources.”
The findings from 1977 to 1999 shows that Danh Thanh is a source of mineral water belonging to the type of very hot and stable silicon trace mineral, which satisfies international standards. Vikoda natural alkaline mineral water is exploited from the mine, put directly into the extraction plant and only goes through the coarse filtration and sterilization by ultraviolet light (UV), therefore, it is literally the quintessential gift from nature. The reason for affirming the natural factor is that there is artificial alkaline mineral water created by electrolysis technology the market, creating alkalinity for water by splitting water molecules into H+ and OH- ions.
The habit of using a lot of acidic foods such as red meat, processed foods, alcohol, etc is the reason for the body’s accumulation of an excess acid amount. If such excess acid amount is kept for a long time, it will lead to many health risks. Vikoda possesses a sweet and fresh taste and a perfect alkalinity of natural pH = 9.0, contains many minerals to neutralize excess stomach acid, thereby bringing the body back to a healthy balance. Daily use of the product can positively support digestive system and health.
Expert To Viet highly appreciates the difference of natural alkaline mineral sources as well as the bottling process at the source that makes Vikoda’s outstanding quality: “Inheriting” the unique features of the stratigraphic structure of Danh Thanh mineral source, Vikoda natural alkaline mineral water is easily drinkable, sweet, fresh and light. This is really an extremely valuable and nutritious gift for daily health bestowed on Vietnam by nature.”
Source: Thanh Nien Newspaper
