Wine pH Prevails over Buffering Capacity of Human Saliva

Wine pH Prevails over Buffering Capacity of Human Saliva

Wine is an acidic beverage; its pH (2.9–3.8) is critically important to its organoleptic properties. During degustation, wine interacts with

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Veröffentlicht in:Journal of agricultural and food chemistry 2016-11, Vol.64 (43), p.8154-8159
Hauptverfasser: Obreque-Slier, Elías, Espínola-Espínola, Valeria, López-Solís, Remigio
Format: Artikel
Sprache:eng
Schlagworte:
Adult
Female
Humans
Hydrogen-Ion Concentration
Male
Saliva - chemistry
Wine
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Zusammenfassung:Wine is an acidic beverage; its pH (2.9–3.8) is critically important to its organoleptic properties. During degustation, wine interacts with
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.6b03013