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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container_title	Journal of agricultural and food chemistry
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creator	Obreque-Slier, Elías Espínola-Espínola, Valeria López-Solís, Remigio
description	Wine is an acidic beverage; its pH (2.9–3.8) is critically important to its organoleptic properties. During degustation, wine interacts with
doi_str_mv	10.1021/acs.jafc.6b03013
format	Article
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During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pK a = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5–18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.6b03013</identifier><identifier>PMID: 27723971</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Adult ; Female ; Humans ; Hydrogen-Ion Concentration ; Male ; Saliva - chemistry ; Wine</subject><ispartof>Journal of agricultural and food chemistry, 2016-11, Vol.64 (43), p.8154-8159</ispartof><rights>Copyright © 2016 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-65b0633758b30fc018f109575d0e6ddb0b3b4a7308d048c96087618b8358b7fd3</citedby><cites>FETCH-LOGICAL-a336t-65b0633758b30fc018f109575d0e6ddb0b3b4a7308d048c96087618b8358b7fd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03013$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.6b03013$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2756,27067,27915,27916,56729,56779</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27723971$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Obreque-Slier, Elías</creatorcontrib><creatorcontrib>Espínola-Espínola, Valeria</creatorcontrib><creatorcontrib>López-Solís, Remigio</creatorcontrib><title>Wine pH Prevails over Buffering Capacity of Human Saliva</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Wine is an acidic beverage; its pH (2.9–3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pK a = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5–18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.</description><subject>Adult</subject><subject>Female</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Male</subject><subject>Saliva - chemistry</subject><subject>Wine</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kEtLAzEURoMotlb3riRLF069mTSPWWpRKxQUVFyGJJPIyLxMOoX-e1Nb3bm6m3M-uAehcwJTAjm51jZOP7W3U26AAqEHaExYDhkjRB6iMSQmk4yTETqJ8RMAJBNwjEa5EDktBBkj-V61DvcL_BzcWld1xN3aBXw7eO9C1X7gue61rVYb3Hm8GBrd4hddV2t9io68rqM7298Jeru_e50vsuXTw-P8ZplpSvkq48wAp1QwaSh4C0R6AgUTrATHy9KAoWamBQVZwkzagoMUnEgjaTKEL-kEXe52-9B9DS6uVFNF6-pat64boiKJpJzTgiQUdqgNXYzBedWHqtFhowiobS-VeqltL7XvlZSL_fpgGlf-Cb-BEnC1A37Ubghtevb_vW8bLXPP</recordid><startdate>20161102</startdate><enddate>20161102</enddate><creator>Obreque-Slier, Elías</creator><creator>Espínola-Espínola, Valeria</creator><creator>López-Solís, Remigio</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20161102</creationdate><title>Wine pH Prevails over Buffering Capacity of Human Saliva</title><author>Obreque-Slier, Elías ; Espínola-Espínola, Valeria ; López-Solís, Remigio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a336t-65b0633758b30fc018f109575d0e6ddb0b3b4a7308d048c96087618b8358b7fd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Adult</topic><topic>Female</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Male</topic><topic>Saliva - chemistry</topic><topic>Wine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Obreque-Slier, Elías</creatorcontrib><creatorcontrib>Espínola-Espínola, Valeria</creatorcontrib><creatorcontrib>López-Solís, Remigio</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Obreque-Slier, Elías</au><au>Espínola-Espínola, Valeria</au><au>López-Solís, Remigio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Wine pH Prevails over Buffering Capacity of Human Saliva</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2016-11-02</date><risdate>2016</risdate><volume>64</volume><issue>43</issue><spage>8154</spage><epage>8159</epage><pages>8154-8159</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Wine is an acidic beverage; its pH (2.9–3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pK a = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5–18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>27723971</pmid><doi>10.1021/acs.jafc.6b03013</doi><tpages>6</tpages></addata></record>
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subjects	Adult Female Humans Hydrogen-Ion Concentration Male Saliva - chemistry Wine
title	Wine pH Prevails over Buffering Capacity of Human Saliva
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