Staining of the bovine enamel with red and white wine

Objective:

The purpose of this study is to compare the influence of white and red wine in producing extrinsic dental staining and to find out if both beverages make the tooth more sensitive to other staining chromagens.

Methods:

18 bovine central incisors were randomly assigned to three groups: 1. The control group-water (C) 2. white wine (W) 3. red wine (R). As baseline all teeth were immersed for three minutes in sodium hypochlorite solution. Teeth were evaluated for color utilizing a spectrophotometer for L*a*b* on the right and left side of the buccal surface of the teeth and the Lobene scale to measure stain. The left side of the buccal surface of the teeth was covered with sticky wax to preserve the color. Teeth were immersed in water, white wine or red wine for one hour. Color/stain was remeasured as above. Teeth from all groups were exposed to staining chromagens by cycling them through chlorhexidine (2 minutes) and tea (2 minutes) and stored in water for 30 minutes, and repeated for 8 times followed by color/stain assessment.

Results:

Teeth immersed in red wine (third group) stained more than teeth immersed in white wine (second group) after both the second and third step as measured by Lobene and Ä L*a*b* (p<0.01). Also both groups stained more than the control group at the end of the final step of the experiment.

Conclusion:

This in vitro study suggests that the wine both red and white leaves the surface of the teeth more susceptible to the action of the extrinsic chromogens.