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    • Wine pH Prevails over Buffering Capacity of Human Saliva 

      Obreque Slier, Elías; Espínola Espínola, Valeria; López Solís, Remigio (American Chemical Society, 2016)
      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 ...