{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T06:52:54Z","timestamp":1791183174813,"version":"4.1.0"},"reference-count":28,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T00:00:00Z","timestamp":1791072000000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Clinical &amp; Exp Dental Res"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>This study evaluated the acidogenic potential of selected alcoholic and non\u2010alcoholic beverages using complementary in vitro (initial pH and titratable acidity) and in vivo (tooth\u2010surface pH after exposure) methods.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Materials and Methods<\/jats:title>\n                    <jats:p>\n                      Two sparkling wines (traditional and tank method), red wine, white wine, an alcoholic soft drink, a non\u2010alcoholic soft drink, pilsner beer, and orange juice were examined. In vitro, initial pH and titratable acidity were measured at room temperature (22\u00b0C). In vivo, 19 healthy adults held 10\u2009mL of each selected beverage intraorally for 1\u2009min, after which tooth\u2010surface pH was recorded at predefined time points for up to 30\u2009min using a microelectrode. Data were analyzed using ANOVA with post\u2010hoc Tukey tests (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009&lt;\u20090.05).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>In vitro, the non\u2010alcoholic soft drink had the lowest initial pH and beer the highest. Orange juice and sparkling wine produced by the traditional method showed the greatest titratable acidity. All beverages except water caused an immediate in vivo pH decrease, followed by recovery toward baseline within 10\u201315\u2009min. The lowest mean tooth\u2010surface pH was 6.2 for the traditional\u2010method sparkling wine.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>Alcoholic and non\u2010alcoholic beverages differed substantially in their acidogenic properties. Salivary buffering promoted rapid pH recovery, but beverages with high titratable acidity, particularly traditional\u2010method sparkling wine and orange juice, produced a more sustained acid challenge. Because this study measured short\u2010term pH responses rather than dental hard\u2010tissue loss, the findings should be interpreted as indicators of acidogenicity rather than direct measures of erosive damage.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/cre2.70462","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T06:38:13Z","timestamp":1791182293000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["An In Vitro and In Vivo Assessment of Acidogenicity of Several Alcoholic and Non\u2010Alcoholic Beverages"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8826-0162","authenticated-orcid":false,"given":"Riccardo","family":"Guazzo","sequence":"first","affiliation":[{"name":"Department of Neurosciences, Institute of Clinical Dentistry University of Padua Padua Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eriberto","family":"Bressan","sequence":"additional","affiliation":[{"name":"Department of Neurosciences, Institute of Clinical Dentistry University of Padua Padua Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5915-734X","authenticated-orcid":false,"given":"Anna","family":"Lehrkinder","sequence":"additional","affiliation":[{"name":"Department of Cariology, Institute of Odontology, Sahlgrenska Academy University of Gothenburg Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8573-485X","authenticated-orcid":false,"given":"Guglielmo","family":"Campus","sequence":"additional","affiliation":[{"name":"Department of Cariology, Institute of Odontology, Sahlgrenska Academy University of Gothenburg Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Edoardo","family":"Stellini","sequence":"additional","affiliation":[{"name":"Department of Neurosciences, Institute of Clinical Dentistry University of Padua Padua Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3610-6574","authenticated-orcid":false,"given":"Cristiano","family":"Tomasi","sequence":"additional","affiliation":[{"name":"Department of Periodontology, Institute of Odontology, Sahlgrenska Academy University of Gothenburg Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0798-8520","authenticated-orcid":false,"given":"Peter","family":"Lingstr\u00f6m","sequence":"additional","affiliation":[{"name":"Department of Cariology, Institute of Odontology, Sahlgrenska Academy University of Gothenburg Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,4]]},"reference":[{"key":"e_1_2_12_2_1","unstructured":"Advisory Vine Industry Network.https:\/\/wineindustryadvisor.com\/2025\/01\/27\/prosecco-doc-ends-2024-with-record-results=Global%20bottling%20figures%20for%20the DOP%20(PDO)%20wine%20production."},{"issue":"11","key":"e_1_2_12_3_1","doi-asserted-by":"crossref","first-page":"1241","DOI":"10.17219\/acem\/161856","article-title":"In Vitro Effect of Beer, Red and White Wine on the Morphology and Surface Roughness of Human Enamel","volume":"32","author":"Barac R.","year":"2023","journal-title":"Advances in Clinical and Experimental Medicine"},{"issue":"1","key":"e_1_2_12_4_1","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1159\/000325917","article-title":"Screening and Prediction of Erosive Potential","volume":"45","author":"Barbour M. 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