In vitro action of Bordeaux red wine on the microhardness of human dental enamel

Abstract

Several studies have demonstrated that the regular and large consumption of wine is associated with increased risk of tooth erosion. Here, the effect of Bordeaux red wine on enamel was estimated by measuring changes in its Vickers microhardness. Thirty premolars were used; microhardness tests were performed on buccal areas before and after 10, 30, 90 and 120 s immersion in the wine (pH=3.9). Enamel surfaces were also observed by scanning electron microscopy. No statistically significant difference was found between the mean Vickers microhardness obtained at t=0 and 90 s, but slight signs of enamel demineralisation were observed with the scanning electron microscope. It appears that wine has no disastrous effect on the microhardness of dental enamel when the two are in contact for less than 90 s. When the exposure is for at least 120 s, it may become harmful, as the decrease in the microhardness of enamel was then significant ( P<0.05).