For an enterprise, the significance of water reuse lies in treating and recycling a portion of its industrial wastewater. This practice reduces operational costs, while also concentrating the wastewater, thereby lowering the expenses associated with waste treatment. This is especially true for companies with high water consumption.

Packaged drinking water, as the name implies, generally refers to barreled water, bottled water, and the now increasingly popular bagged water. Packaged drinking water is further categorized into: drinking pure water, natural spring water, mineral water, and mineralized water.

Drinking water generally comes from four types of water sources: river water, reservoir and lake water, well water, and deep spring water. Relatively speaking, deep underground spring water is an ideal source for drinking water. Its turbidity and microbial indicators are relatively low, and it is rich in mineral content. (However, if heavy metal contamination is present, its use is not recommended.)

The taste of a food product determines its success or failure and shapes the future of the enterprise. Therefore, most food processing companies—such as beverage factories, juice manufacturers, bakery and pastry producers, dairy product enterprises, and distilleries—have strict requirements for process water. This is especially true for liquor production enterprises.