High Life

62 品 讲 求生活品质的人们在选择红 酒、烈酒、茶和咖啡时会十分 仔细地区分品质及口味品种。那么水 呢，你会认真挑选水吗？其实和葡萄 酒一样，水的质量和特性也会受到产 地的影响，水源地、碳酸化程度、纯 度、矿物质含量、PH 酸碱值、硬度 和年份等种种因素都影响着一瓶水的 特性，催生着其独一无二的口感。 更不用说它是实际上饮用量最大 的液体。这方面不妨听听港澳首席认 证品水师郭骏如何介绍。 W ith so much variety in quality and taste, it’s little wonder people these days choose their wine, spirits, tea and coffee very carefully. But why not water? Like wine, the quality and characteristics of water are defined by its terroir. Its source, carbonation, purity, mineral content, PH value, hardness and vintage all shape its epicurean context, resulting in a unique flavor profile. Not tomention that it is, naturally, themost consumed drink in theworld. Just ask Jason Kuok, the only certified water sommelier inMacau. “Different mineral compositions will bring different flavors to water,” he explains. “The water with higher minerals will usually have a higher pH level and that will affect taste. “不同的矿物成分会给水增添不 同的味道。矿物质含量高的水通常 PH 值也较高。PH 值低的水一般偏 酸，而 PH 值较高的水则更加顺口甜 美。” 品水师的工作其实和侍酒师相 似，需要熟知有关于水从口味到 品鉴的一切。郭骏在德国慕尼黑 Doemens 学院完成了八十个小时的 品水师强化课程，从非常基本的知识 开始学，甚至包括学习岩层的分布及 不同矿物质对身体的影响等。 Lower pH will constitute a sour taste whereas high pH will make the water silkier and taste sweet.” Being a water sommelier is just like being a wine sommelier and you need to know everything about water, from tasting to serving. To complete the intensive 80-hour course in the Doemens Academy in Munich, Germany, Jason started his water education at the bottom, learning suchaspects as thedistributionof rock formations and the effects of different minerals on the body. In practical lessons, he would drink pure water and then add minerals to memorize the taste of calcium, magnesium and so on. He was trained in haptic perceptions, off-flavor compounds and descriptive terminology.