• Journal of Korea Water Resources Association
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• v.53 no.spc1
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• pp.827-832
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• 2020

The catchment management experiences of the Evian natural mineral water (NMW) bottling company were reviewed. Evian is among the leading brands of bottled NMW in France, exporting worldwide and becoming a role model for companies in many countries due to its long-term experiences in sustainably managing NMW source areas. Experiences of bottled water companies in France show that they are incessantly moving forward with proactive and advanced ideas to meet environmental challenges. For business sustainability, companies are dedicated to improving their environmental performance through effective and planned resource management. Evian has been working with the local community in a spirit of co-ownership to invent and preserve the water resource and fulfill its ambition of sustainable industrial functioning. The partnership aims to balance the protection of the NMW resource and sustainable agricultural development within the catchment.

• Korean Architects
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• s.589
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• pp.32-39
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• 2018

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.