The taste of water

An article about the organoleptic water quality of Manresa

Taste, smell, color and turbidity of water form part of what we call: organoleptic characters of water, it is at say, those that can be perceived by the senses.

In view of this perception of rapid opinion for all consumers, a general opinion is created where we relate the organoleptic quality of water with the health quality. Although they are great indicators of the quality of water, it must be said that this relationship of perception and quality does not necessarily have to be tied together. The baggage that carries the water, from its point of origin until it reaches our taps is not the same for each population, and it is clear that each one will have its organoleptic character marked by its origin, route and content .

The necessary treatment for its purification and the important later section to follow up to the consumer faucet (distribution network, interior installations of the buildings, faucets …) are also of important mention for the possibility of possible organoleptic changes.

Water from the canal that supplies a large part of our towns, while enjoying a good quality with all The health guarantees, it suffers from some annual episodes where the values ​​of taste and smell take center stage, especially in the water of Manresa.

The benefit of having the Sèquia, which frees us from the salt areas of Sallent and Balsareny, and that allows us to enjoy a better quality of water, does not release us but other circumstances. The walk that makes the water of the Acequia, in the course of its way through the orchards of its surroundings and the arrival to the lake of the Needle where it is retained, causes that they form compounds that cause bad taste and smell to the ‘ Water, especially in the presence of algae shoots during seasonal periods. These substances, which are not harmful to health, give off a smell of wet ground that declines some consumers to their daily and continued use. Aigües de Manresa S.A. It has taken all the measures within its reach over the years to minimize these organoleptic impacts that have been repeated in these periods, but despite the efforts made, it is clear that, with the resources that are available, it can not be achieve a complete one resolution of these occasional effects.

Currently, the project for the renovation and expansion of treatment facilities at the Manresa Water Treatment Station is being worked on. The purpose is to renovate and adapt the new plant to today’s new technologies day.

The new techniques, the increase of resources, the efficiency, the performance, the dimension and everything that is associated with them New treatments should facilitate the ability to play with different alternatives that adapt to any circumstance, among them the ability to maintain a balanced relationship between organoleptic perception and a good quality of water.

Elisabet Berch, supervisor analyst at the Laboratori d’Aigües de Manresa

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