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Published on: February 2, 2018
In vitro human dental enamel erosion by three different wine samples
U M Chikte1, S R Grobler, T J Kotze
1Oral and Dental Research Institute, School for Oral Health Sciences, University of Stellenbosch, Private Bag X1, Tygerberg, 7505.
Summary
All wines tested eroded human tooth enamel due to their low pH and high acid content. Wine 2 caused the most significant enamel demineralization, highlighting the need for laboratory studies to predict wine erosion potential.
Area of Science:
- Dental Science
- Material Science
- Food Chemistry
Background:
- Dental enamel erosion is a significant concern, influenced by dietary factors.
- Wine consumption is prevalent, but its erosive potential on tooth enamel requires detailed investigation.
Purpose of the Study:
- To investigate and compare the erosive effects of three different wine samples on human permanent tooth enamel.
- To assess the relationship between wine properties (pH, acid content) and enamel demineralization.
Main Methods:
- Twenty-one human incisor teeth were immersed in three distinct wine samples for varying durations (0-60 minutes).
- Knoop hardness testing was employed to quantify enamel demineralization (erosion).
- Statistical analysis (Wilcoxon non-parametric tests) was used to determine significant differences in erosion.
Main Results:
- All three wine samples demonstrated erosive effects on dental enamel, indicated by reduced Knoop hardness.
- Wine 2 exhibited the most severe impact on enamel hardness compared to wines 1 and 3.
- Significant differences in enamel erosion between wine types were observed from 30 minutes of exposure onwards.
Conclusions:
- All tested wines possess erosive properties on human enamel, primarily attributed to their low pH and high acidity.
- Predicting the relative erosive potential of different wines based solely on chemical composition is challenging.
- Laboratory studies are essential for accurately determining the specific erosive degree of any given wine sample.
