An in vitro assessment of the erosive potential of some white wines.

The aim of this study was to assess the erosive potential of a number of white wines from different wine growing regions of the world. This was achieved by assessing the initial pH, the 'titratable acidity' content and the in vitro enamel loss after four hours using profilometry. Most of the white wines tested were at least as erosive as orange juice, while some wines, notably the cava, were significantly more erosive than orange juice.