Objective: To determine whether the intensity of red wine discoloration of human enamel is affected by the composition of the wine or by host factors. Methods: 30 healthy subjects were enrolled in this cross-over study and were randomly assigned to two study groups. The participants rinsed with two different red wines in reverse sequence. A written informed consent was obtained. The salivary flow rate and buffer capacity as well as the saliva pH-values were recorded. Then, the volunteers were asked to rinse their teeth repeatedly with the different wines on two consecutive days (wine 1: “Wiener Composition”, Zahel, Vienna, Austria; wine 2: “Marques de Velilla”, Ribero del Cuero, La Horra – Burgos, España). These wines are characterised by different chemical features (e.g. content of phenols, acid). At defined moments images were taken using a high-resolution digital camera (Fuji Inc.Japan). For analysis of these pictures, the anterior surfaces of the front teeth were masked manually in every picture. From these masked surfaces, L*a*b*-values were obtained by an image analysis program (Optimas 6.5, Media Cybernetics, Silver Spring, USA). Statistical analysis (ANOVA, t-tests for paired and unpaired samples) was performed using the SPSS program. Results: The ΔE values were significantly higher for wine 2 (ΔEt₁ 2.8±1.22, ΔEt₂ 4.15±1.73, ΔEt₃ 4.04±1.75) compared with wine 1 (ΔEt₁ 1.31±0.71, ΔEt₂ 2.43±1.35, ΔEt₃ 2.33±1.18) (p<0.05). The peculiarity of the discoloration showed the same characteristics in both groups, but to a different extent. The intensity of discoloration showed a correlation to the salivary flow rate and the buffer capacity in an inter-individual comparison (r 0.718 - 0.875). Conclusion: Discoloration intensity is dependent on the composition of wine, but seems to be influenced by promoting individual host factors as well.

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