An in vitro assessment of the erosive potential of some white wines.
The aim of this study was to assess the erosive potential of a number of white wines from different wine growing regions of the world. This was achieved by assessing the initial pH, the 'titratable acidity' content and the in vitro enamel loss after four hours using profilometry. Most of the white wines tested were at least as erosive as orange juice, while some wines, notably the cava, were significantly more erosive than orange juice.
Rees
Jeremy
J
Division of Restorative Dentistry, University of Bristol Dental School, Lower Maudlin St., Bristol BS1 2LY, UK. j.s.rees@bristol.ac.uk
Hughes
Julie
J
Innes
Caroline
C
D000143:Acids / Q000737:chemistry; D000704:Analysis of Variance; D001628:Beverages / Q000009:adverse effects; D002957:Citrus / Q000009:adverse effects; D003743:Dental Enamel / Q000473:pathology; D003747:Dental Enamel Solubility; D006801:Humans; D006863:Hydrogen-Ion Concentration; D013223:Statistics as Topic; D017186:Titrimetry; D014077:Tooth Erosion / Q000209:etiology* / Q000473:pathology; D027843:Vitis / Q000145:classification; D014920:Wine / Q000009:adverse effects* / Q000145:classification
D000143:Acids