With the difference of Mineral Water or Source aimed to be bottled, water being used for the preparation of drinks must:

• To be compatible with all the additives (acid, bases aromatic, dyes, extracts of fruits, sweetens),
• To allow a good behaviour of drinks in time (colors, gasifications, tastes...),
• To guarantee an asepsis, and an absence of any germ, bacterium, yeast and mould,

Beyond any technique used during manufacture (pasteurization), it is thus necessary that using water satisfies the specific needs for the preparations of drinks concerned.

 Applications

Chlorination, contact tank, chlorine removal and water softening is a frequent water treatment process for drinks manufacturing.
 

 Authorized Treatments

Several treatments can thus respond the requirements of each manufacture, of which chemical physico corrections being able to include:

• Adjustment of mineralization TDS (opposite osmosis, proportioning),
• Reduction of the content nitrate (exchanging resin of ion),
• Adjustment of the content carbon dioxide (degasification tower, membranes, dosage),
• Reduction of water hardness (softening, decarbonising),
• Adjustment of acidity (regularization of the pH)...

 Practical illustration 

UV disinfection of virgin sugar syrup (or acidified) prepared cold, after filtration (with plates or pocket). 2004 project: Bourbon Brewery, a cola bottler 15 000 liters per hour.      

In order to help you defining the technical constraints, please fill up the Water Treatment Line questionnaire.