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The dental faculty of the University of Adelaide in Australia, together with the Australian Wine Research Institute (AWRI), has published recommendations on how wine tasters can protect their teeth. Their research shows that wine competition judges in particular are at high risk of tooth sensitivity if they taste more than 50 wines per week over a period of five to ten years. The reason for this is the acids in the wine, which dissolve calcium and phosphate from the tooth enamel, demineralising and eroding it. The permanent erosion can expose the dentin of collagen and calcium phosphate that lies beneath the enamel. This leads to increased sensitivity to temperature and pressure. The quantity and quality of saliva also changed in the individuals studied. Saliva forms a protective film over the enamel, neutralises the acids in the mouth and thus counteracts the demineralisation of the teeth. However, red wine reduces saliva production.
The University of Adelaide recommends these steps to maintain dental health
The night before tasting, brush teeth with fluoride toothpaste and treat with tooth gel. Do not brush teeth before tasting to maintain the natural plaque as a protective film on the teeth; it is better to apply tooth gel and not rinse. Use still water to rinse the mouth during tasting, as carbonic acid lowers the pH. Other recommendations: Avoid all acidic foods.
After tasting, the enamel is still soft and in the demineralisation stage for at least two hours. It is therefore essential to refrain from brushing your teeth. Acid-free mouthwashes with fluoride-containing solution and sugar-free chewing gum are an alternative.
Wine tasters should also avoid whitening toothpastes, as they can increase tooth sensitivity, and use fluoride-containing agents instead. These can combine with the calcium phosphate of the tooth enamel and harden it. Regular dental check-ups and oral hygiene should be a matter of course to prevent tooth sensitivity.
(al / Source: The Winemaker; Photo: 123rf)