pH is a key parameter that determines many characteristics of mineral water, affecting its quality, taste and interaction with food.
But what exactly is pH and why is it so important?
pH and its relevance to water quality
pH is a measure of theacidity or alkalinity of a solution, represented on a scale of 0 to 14. A pH of 7 is considered neutral, values below 7 indicate acidity and values above 7 indicate alkalinity. The pH is determined by the concentration of hydrogen ions(H⁺) present in the water.
Mineral water can vary in pH, typically between 6 and 8. Water with a slightly acidic pH (<7) may be more refreshing, while water with a slightly alkaline pH (7-8) may taste softer.
The pH of mineral water is a characteristic indicator of its taste and flavor. A balanced value can influence the chemical stability of water and its ability to quench thirst.
Here is a table with the main pH values and a description of their significance:
| PH | Description |
|---|---|
| 0 | Extremely strong acid (e.g., concentrated hydrochloric acid) |
| 1 | Very strong acid (e.g., gastric juices in the stomach) |
| 2 | Strong acid (e.g., lemon juice) |
| 3 | Moderately strong acid (e.g., vinegar) |
| 4 | Mild acid (e.g., orange juice, tomato soda) |
| 5 | Weakly acidic (e.g., black coffee, tea) |
| 6 | Almost neutral but slightly acidic (e.g., fresh milk) |
| 7 | Neutral (e.g., pure water at room temperature) |
| 8 | Slightly alkaline (e.g., seawater) |
| 9 | Moderate alkaline (e.g., sodium bicarbonate in dilute solution) |
| 10 | Stronger alkaline (e.g., light household cleaners) |
| 11 | Strongly alkaline (e.g., dilute ammonia) |
| 12 | Very strong alkaline (e.g., oven cleaners) |
| 13 | Extremely strong alkaline (e.g., sodium hydroxide in concentrated solution) |
| 14 | Alkaline maximum (e.g., very concentrated solutions of strong bases) |
Notes:
- The pH ranges from 0 (maximum acidity) to 14 (maximum alkalinity).
- A value of 7 is neutral.
- Each 1 pH change corresponds to a 10-fold change in hydrogen ion concentration.
How pH affects the taste of mineral water
As mentioned, pH has a significant impact on its taste. Water with a low pH (more acidic) tends to taste more sour or metallic and perceived as fresher, while water with a high pH (more alkaline) can taste sweeter, softer, and silkier.
These variations in taste can make water taste more or less pleasant depending on personal preference.
In fact, people have different sensitivities to the taste of water.
Some may prefer slightly acidic water because they find it more refreshing, while others may find slightly alkaline water more pleasant because of its softness.
The role of pH in matching water with food
Acidic foods
When pairing mineral water with acidic foods, such as salads with citrus or tomato dishes, it is best to choosewater with a neutral or slightly alkaline pH. This is because water that is too acidic can intensify the acidity of the food, resulting unpleasant to the palate.
Rich and fatty foods
For rich and hearty dishes, such as roasted meats or aged cheeses, awater with a lower pH (slightly acidic) can help cleanse the palate and balance the heaviness of the food. The acidity of the water can then enhance through the fats, making the dining experience more pleasant
How to measure the pH of mineral water: tools and methods
Litmus paper is a simple and inexpensive way to measure the pH of water. By dipping the map into the water, it will change color according to the pH, allowing for a quick but less accurate reading.
Digital pH meters, on the other hand, offer a more accurate measurement. These devices, equipped with a hydrogen ion-sensitive electrode, provide accurate readings and are commonly used both industrially and domestically.
In the industrial sector, the pH of mineral water is strictly monitored to ensure product quality. Manufacturers use calibrated pH-meters and continuous monitoring systems to ensure that the water falls within established safety and quality parameters.
