Why ozone for bottled water?
Bottled-water producers can't use chlorine — it leaves a residual chemical taste that destroys the product. UV alone provides no residual protection in the storage and filling stages, leaving the bottle vulnerable to post-UV contamination. Ozone solves both problems: it is the most powerful practical disinfectant available, provides a short-lived residual (15–30 minutes) that protects the water through the fill stage, and then completely reverts to oxygen leaving the product genuinely pure. Ozone also oxidises iron, manganese, hydrogen sulphide and taste-and-odour compounds — common issues with deep-bore source waters. For natural mineral and spring water producers, ozone is the only disinfection method that meets the global regulatory definition of preserving the natural character of the water.

