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Acqua giusta per ogni piatto: ecco come diventare idrosommelier

Here is how to become a water sommelier

For each plate a different water. The three-volume manual of the Mineral Water Tasters Association helps you discover how to combine and taste waters

MILAN - The training course for water sommeliers, in three volumes, is aimed at the combination of food and mineral water at the table and is edited on behalf of Adam - Mineral Water Tasters Association - by Alessandro Zanasi, doctor and expert from the Sanpellegrino Observatory, together with Mario Celotti (president of ADAM), Giovanni Gurnari, Giuseppe Amati, Giancarlo Burri and Roberto G.  Bertotti.

The first volume: "The water sommelier.  Discover water at your table"

What is water

  • A natural renewable resource - chemical and physical characteristics - solid liquid vapour

How is water born

  • The natural cycle of water or hydrologic cycle - hydrology - water on Earth - the water problem - the European water charter

Water and our body

  • Water as food - water as nutritional element - effects on health - the thirst symptom

Waters used for human consumption

  • Waters that are fit for human consumption - treated waters - tap water - purified water - non-treated waters - spring waters - mineral water - minerals: not only water

Natural mineral water

  • Mineralisation - classification of natural mineral waters - the fixed residue - the pH - hardness - how to read the label - names of natural mineral waters (commercial name) - place of origin - chemical and chemico-physical analysis - classification - salient traits - content - indications for the correct conservation of the product - marketing authorisation decrees - bottling date - lot - pictogram - bar code - what is missing... - recently introduced...

Tasting - introductory aspects

Water and the law

The second volume: "The water sommelier. The senses to taste water"

Sensory analysis

  • Taste: flavour, scent and aroma

Sight physiology

Sense of smell physiology

Taste physiology

  • Differences between the taste and smell perceptions

Mineral salts and trace elements present in mineral waters

  • The main components in mineral waters: cations - The main components in mineral waters: anions - trace elements

Sense perceptions in the evaluation of mineral waters

  • Introduction to tasting - mineral water tasting - the complex sense aspect - water organoleptic parameter specificities.

Packaging of mineral waters

Third volume: "The water sommelier. Matching and tasting bottled waters"

The history of water, water and wine

Technical and structural aspects in the production of mineral waters

  • Recognition and authorisation - environmental aspects: water collection - the bottling plant - technical and structural aspects of bottling - hazard analysis and critical control points - controls and sampling (waters destined to human consumption) - main causes for natural mineral water quality alteration - transport and storage - distribution and consumption

Water, the adventure of taste

  • The long journey of water - the Italian geo-environmental and aquifer systems - taste: the first approach - the "panel test": sensory evaluation of water - tasting techniques - matching water: a difficult art - schools of thought - parameters for the evaluation of food - matching techniques - combinations between water and food - water at the bar, water drinks 

by Alessandro Conte