ABSTRAT ARTIGO VINHAS VINHOS abstract (1)

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DIFFERENCE BETWEEN MINERAL BOTTLED WATERS IN BRAZIL AND THE EUROPEAN COMMUNITY
Lucio Carramillo Caetano; Sueli Yoshinaga Pereira; Heitor F. Mothé Filho1; Igor Cristiano Silva; Thiago Machado do Pinho4[2: Professor Doutor of Departament of Geociences - Institute of Agronomy - Federal Rural University of Rio de Janeiro (UFRRJ), Brazil – carramillo@gmail.com - Celphone: +5521994563609;][3: Associate Professor of Geosciences Institute - University of Campinas (UNICAMP), Brazil;][4: Undergraduate student in Geology of Federal Rural University of Rio de Janeiro (UFRRJ), Brazil;4Master student of Departament of Geotechnics - University of São Paulo (USP), São Carlos, Brazil.]
Key-words: Mineral Water, Brazil, European Community
The bottled mineral waters, just by their visual appearance, can give the impression that they have the same characteristics irrespective of their origins. In fact, the origin of a certain mineral water will be the true identifier of its quality and its characteristics. The location of the source with its geological characteristics will be responsible for the differences. Both taste and odor and, in some cases, their visual appearance will be defined by their geological occurrence.
This work aims to demonstrate the differentiation of certain Brazilian mineral bottled waters characteristics from their origin. With these characteristics, a comparison will be made of the total dissolved solids with the mineral waters bottled in the European Community. The great difference between the characteristics of mineral waters bottled in Brazil and those coming from the European community is exactly the concentration of dissolved salts that are much higher in the waters of the European community than in the Brazilian ones. Thus, with this data, the results of present study may even be used to choose the most appropriate water for cleaning the palate between wine tests, since the most important parameter for this activity is the total neutrality of taste and odor of water used in this process, as well as its degree of purity.