Perrier has a typical pH of 5.5 – 6.5 — mildly acidic.
Perrier is famous for its naturally sparkling mineral water from the Les Bouillens spring in Vergèze, southern France. The water and CO₂ are captured separately at the source, then recombined to a consistent carbonation level during bottling.
CO₂ dissolves in water to form carbonic acid (H₂CO₃), which dissociates and releases hydrogen ions — lowering pH into the 5.5–6.5 range.
Perrier's bicarbonate content (~390 mg/L) is high enough to add minerality but not enough to neutralize the carbonic acid the way San Pellegrino (≈219 mg/L bicarbonate but different mineral balance) can.
Despite the lower pH, Perrier delivers ~150 mg/L calcium and ~7 mg/L magnesium, keeping it firmly in the mineral-water category.
Yes. A pH of 5.5–6.5 is well within safe drinking limits. The acidity is from carbonation, not contamination, and disappears as the water degasses in the mouth.
Mildly. Perrier sits at pH 5.5–6.5, like nearly every naturally sparkling water without exceptionally high bicarbonate.
Both are sparkling, but San Pellegrino has a different mineral balance that buffers the carbonic acid back up to pH 7.7. Perrier's buffering is gentler.
Plain sparkling water like Perrier is far less erosive than soda or citrus drinks. Dental research finds it has minimal impact on enamel for healthy adults.
