Is It the Water? Investigating Flavour Problems in Beverages

Explore how water can cause off-flavours, taints and changes in beverage flavour, and learn how sensory can help identify the source.

Water can have a significant impact on beverage flavour, from chlorine-related taints and metallic notes to changes in flavour balance caused by mineral composition and alkalinity. But how do you know when water is responsible for a quality problem?

In this practical webinar, we’ll explore water-related flavour issues through the lens of sensory, looking at how changes in aroma, taste and mouthfeel can provide clues to the underlying cause. We’ll examine common sensory defects, consider how water composition and treatment can influence beverage quality, and discuss how to distinguish water-related problems from other potential sources.

Designed for beverage quality, production and technical professionals, this session will offer a practical approach to investigating flavour problems and making more informed decisions about where to look next.