AWWA Intermountain Section Water Taste Test Competition 2010

Rules Tas
1.   The water utility must be an AWWA member.
2.   All samples submitted should have no Federal water quality violations for the last 12 months.
3.   Sample must be received at the Main Registration desk on Wednesday, August 25 before 5:00 PM.
4.   Each sample submitted must include at least 2 liters in order for the judges to have enough water to sample. Glass containers are preferable.  Each sample should be clearly identified with the name of the water system, the source name and the category (groundwater or surface water).
Note:  These rules are taken from AWWA National Taste Test Rules so that the winner can go on to compete at the National Taste Test in 2011.

Sample Handling Process
After the samples are turned in, they will be allowed to warm up to room temperature for the contest.  Each sample will be placed in a bottle labeled by a number 1, 2, etc.  The identity of each sample will not be known by anyone except for one individual on the Small Systems Committee.

Contest Judging
1.   The judges will include a mix of public figures, trained flavor profile analyzers, and IMS member’s spouses.
2.   Samples will be judged on a 10-point scale from 1 (poor) to 10 (best).
3.   Scores will be tabulated and the winner will be announced immediately following the contest.
4.   In the event of a tie, the two samples will be judged again against each other.
5.   Only the winning sample will be announced - samples will not be ranked, nor will scores be released.
Three winners will be selected:

1. Best of the Best - Groundwater
2. Best of the Best - Surfacewater  or Groundwater Under the Direct Influence of Surface Water (GWUDI)
3. Best of Show

The Best of Show entry will be eligible to participate in the AWWA Annual Conference held in 2011.

Recommended Sample Preparation
Glass containers are recommended because if properly prepared, they impart no taste or odor to the water.  Plastic containers typically impart a plastic taste to the water.  It is recommended that containers be completely filled so as to eliminate air from the top of the sample, and that the samples be transported on ice.

Two alternative bottle preparation procedures are suggested for taste/odor testing:
1.  Detergent Wash Method - Without wearing rubber gloves prepare sample bottles by washing bottle and cap with detergent. Rinse 10 times with hot water. Optionally rinse with HCl (1:1). Rinse with odor-free water at least three times. If there is a residual odor, repeat cleaning.
2.  Boiling Method - Do not handle with rubber gloves. Before use, heat 200 mL odor-free water to boiling, lightly lay stopper over flask opening, permitting water vapor to escape. Discard boiled water and let flask cool to room temperature. If there is residual odor repeat or use alternative #1.