Wine list: how to get rid of stains on teeth? Black tongue symptoms of what disease? Red wine is colored.

Red wine is considered one of the worst enemies of a snow-white smile. Embarrassment is especially unpleasant at tastings or official events, when “reddened” teeth can make their owner blush. And although scientists have found that red wine is useful for the teeth themselves and blocks the effects of pathogenic bacteria, it did not stain the enamel less. There are five interesting life hacks that will help you drink red wine and smile without embarrassment.

We clean before, not after!
Instinct tells you: when you see a red tint of enamel, you should immediately brush your teeth. But dentists say that it is not recommended to use a brush immediately after wine, as this can damage tooth enamel, since wine, even red wine, is highly acidic. Instead, brush your teeth about an hour before tasting. What for? Wine stains dental plaque, if you brush your teeth an hour before drinking wine, you can avoid a stained smile.

We drink water!
Everything is clear here. Firstly, a glass of soda or mineral water, drunk between two glasses of wine, will allow the body to take a break from alcohol. Secondly, the bubbles will refresh both the color of the teeth and the oral cavity. Agree, red wine sometimes stains not only the teeth, but also the tongue.

We eat cheese!
Wine and cheese always go together. There are several reasons for this. We have already discussed the taste and combination of aromas more than once. But let's talk about the effect of cheese on the color of the teeth now. Be sure to eat a piece of cheese before drinking a glass of wine. Cheese will protect your teeth and make them look whiter. The calcium found in cheese instantly coats your teeth with a film. It also protects your enamel from the erosion that comes with drinking wine.

No whites before reds!
We all know the rule that we start our tasting with white wines and continue with rich reds. But try to avoid such a "route"! White wine has high acidity, which negatively affects tooth enamel. And if after a couple of glasses of Riesling you started drinking Pinot Noir, then the red tint of the teeth cannot be avoided.

Risky, but be careful!
We emphasize: this is a risky and harmful way. It should be used carefully and when absolutely necessary. If you have five minutes to toast to a hundred guests or give an interview on camera, and you have already discovered the effects of drinking red wine on your teeth, then take a slice of lime. Gently and delicately brush your teeth with lime, this will remove the red spots. But we repeat: this is a harmful way and it is better to eat a piece hard cheese and follow the previous four rules.

About wine 28.10.2015

Wedding and drinks

It would seem that when the date, place, menu and guests have already been decided, such a trifle as the selection of drinks for the wedding will be incredibly easy. But everywhere there are pitfalls and the rule: “let's take wine for girls, and cognac for boys” will definitely not work. Since we in Lefkadia are directly related to both weddings and drinks, we decided to collect for you a few useful tips that will help you...

About wine 30.09.2015

red wine granite

So, you are at a high-society party, all (let's imagine that we are talking about a woman, although this can also affect men) so refined, refined, with a string of white pearls on a thin neck and sparkling white teeth. You drink red wine and discover with horror that your teeth are no longer white at all, but blue-violet. Red lipstick was also replaced by some incomprehensible shade, as if you swam in a cold northern river, and wine tendrils provocatively stick out above your upper lip, attracting the attention of all potential gentlemen. Or, on the contrary, pushing them away?

What is the reason? Did they pour cheap wine with dyes into your glass? Terrible!

Do not rush to start a scandal or sob, or whatever else you do there in moments of discontent ...

Let's figure it all out. With feeling, with sense, with arrangement. Let's calm down and understand that it's not about dyes at all.

No, dyes in wine may very well be contained. Only if it is a very cheap and unnaturally red, bright-colored wine. Here, yes, we will not even defend.

Let's return to good, as we assure you, wines that treacherously spoil the whole appearance of noble citizens. Red wine can be very coloring. For example, if it is a very young wine: that's just from the vineyard. It didn't know the barrel yet. Young, you know, they are impudent - they don’t care about anything, they can dirty your mouth without any twinge of conscience.

And yes, remember that young wines do not equal "bad wines". Often, very often, these are excellent drinks that will never be forgotten. They just don't get better with age. There are such wines: you make and drink almost immediately - an excellent taste!

Further, much depends on the grape variety. Of course, at your high-society reception, you are unlikely to recognize the variety if you are not a sommelier (however, if you are a sommelier, then you will not need all of our discussions now about why wine colors) or if you do not pester waiters with questions, but still for the record. There are grape varieties that have very thick skins. For example, shiraz, cabernet, pinotage, nero da ox and many others. And the skin just contains a dye, but only natural. Without it, you won’t get red wine, by the way. So it can be so strong that a strip on the lips is provided to you.

In a word, wines that color are not necessarily bad. Just maybe too natural. So compare all the factors, from the age of the drink to the variety and place where this wine was produced, and make a choice in favor of a good drink that happened to be in your hands. Why pour out such goodness?

Only good wines can be found at WineStreet.

This confuses many of us at a party, at a party or at an official reception. Especially you begin to feel uncomfortable if you have to smile or talk at the same time. To get started, we recommend talking to a dentist who will tell you the best way to take care of your teeth long-term. If you are particularly predisposed to this, then one radical solution is to switch to white or sparkling wines instead of reds or in addition to reds. Even if you have the opportunity to slip into the bathroom unnoticed and brush your teeth during a party, this may not help, because a short time after drinking wine your mouth is still full of tartaric acids and there is a risk of damaging your teeth or even making them redder. In such cases, it is recommended to immediately eat something and drink clean water after drinking wine, which will help return your oral cavity to a normal acid balance. If you have a strong desire to combat this deficiency and don't want to give up your favorite red wine, there are several products on the market that are miniature tooth polish that can easily fit in your pocket. These products are usually labeled “smile freshener” or “mouth wash” on the packaging and are found in almost every pharmacy.

Some red wines can cause the tongue to turn purple or purple in some people. The reasons for this can be both the wine itself and the language of a particular person. Some red wines made from petit syrah, cabernet sauvignon and syrah varieties contain more pigment than others. But not only the grape variety is to blame for this, but also the area where it was grown, the year and the technologies used. All this in different combinations can affect the amount of pigment substances in the grape skin. For reference: the color of grapes is determined by its skin; the inner pulp, with very rare exceptions, in all varieties, including red ones, is colorless. In addition, long-term maceration (contact of the grape pulp with the skin), the use of certain types of yeast, higher fermentation temperatures - all these stages of vinification can be used by the winemaker to extract more pigments from the skin of the berries into the finished wine. The age of the wine is also important. Over time, phenolic molecules, including those that determine the color of wine, combine into larger formations and fall to the bottom of the bottle as a precipitate. Therefore, a young purple wine acquires red hues as it ages. When wine enters your mouth, the pigments begin to change the acidic pH of your saliva and interact with the proteins on your tongue. The degree of "darkening" of the tongue also depends on the foods you consume - fat, oil, salt - as well as how hydrated the tongue is. The more dark red wine you drink, the drier your mouth, and the more hungry you are, the darker your tongue can become. In any case, this does not last long and does not pose any harm to the tongue and oral cavity.

Rosé wine is made from roses, expensive wine should only be closed with a cork, and plastic utensils do not affect the taste of wine... These and many other statements are already deeply rooted in the minds of consumers. But how true are they?

Our culture is full of myths and we have long been accustomed to using conjectures, assumptions and unverified data in our communication. It's easier and more convenient, because there is no need to conduct research, gain knowledge and seek information - you just need to hear and pass on.

Perhaps that is why many wrong judgments are so viable. So much so that some of them are rooted in the deep past and still do not lose their relevance.

Other popular myths are supported by the efforts of "diligent" entrepreneurs who do not want to reveal the true essence of things to the consumer. So, once having heard and believed in some information about a particular product, it is difficult to refuse the received pseudo-knowledge and the formed “own” opinion.

The wine industry is also replete with myths and misconceptions.

powdered wine

The fears of our consumers regarding powdered wine are quite justified, since what we manage to taste from domestic products is not entirely of high quality. Only a few Ukrainian brands can be an exception.

Here it should be said that something similar was once already done in the United States, and this happened during the days of Prohibition. At that time, grape must (simply speaking, juice) was subjected to shrinkage and briquetting, after which it was sold along with yeast. Moreover, such a set was accompanied by a warning: “It is strictly forbidden to mix. Law violation!"

At the moment, practically no one in Europe is engaged in such things, that is, the production of wine from powder. This happens for two simple reasons. Firstly, it is much cheaper to make wine from fresh grape juice than it is to shrink, package and then restore it. And, secondly, in most countries there is strict legislation that regulates the rules for wine production.

In Ukraine, the question of what and how wine should be made from is not settled at the legislative level. In fact, wine has the right to be called any drink made entirely or partially from grapes in any form.

If you're lucky, you'll be able to identify the powdered wine by the inscription on the label: "Made from reconstituted grape must." Although labeling wine in this way is also not mandatory for us.

It is unlikely that it will be possible to distinguish wine by other signs, except for the label, and without sufficient experience. The only way out is to purchase trusted (perhaps by you) brands.

If the wine stains the lips (tongue), it is of poor quality.

It is impossible to talk about a direct relationship between the ability of wine to color lips and the quality of wine. It all depends on the substances contained in the drink, as well as on the grape variety and the method of wine production, that is, on some technological points.

One of these points is the degree of extractivity of the grape itself, as well as the pressing method. You also need to understand that the color saturation of wine and its coloring properties directly depend on the grape variety and on the duration of the must infusion on the pulp (skins, ridges). It is worth noting that more "coloring" wines are those that have been aged in oak barrels.

They insist on wine simply because all the pulp of grape berries, regardless of the grape variety, is light and without infusion on the pulp, in this case, red skin, the wine will turn out white. There are even some brands of white wine made from red grape varieties. So, this is exactly the wine that was not infused.

The ability to stain cannot be traced in connection with regional affiliation. So, for example, Amarone, most likely, will no longer be able to be washed, and this is one of the quality Italian wines.

White and red wines can be made from the same grape variety

By taking the most famous classic red grape variety, Cabernet Sauvignon, and placing it under the lightest of presses, and immediately removing the pulp, you can get a white wine from red grapes. This manufacturing process is sometimes referred to as the "whitewash method".

Although you need to take into account the characteristics of red grape varieties. So, from Cabernet Sauvignon "in white" you will never be able to get something elegant and light. In any case, the muscularity and strong character of the wine will be felt.

But red wine cannot be obtained from white grapes. But sometimes you can find hybrid white grapes, for example, pink-skinned Traminer. Wine from such grapes has a slightly pink tint, which is sometimes called "gray".

Rosé wines are made from… roses

The name "rosé wine" reflects the characteristics of the wine in terms of color and does not refer to the type of raw material. For rosé, ordinary grapes are used, but different technologies: blending red and white wines, or very lightly pressing red grapes and then removing the skins.

Notably, rosés are also classics of Champagne, where most rosé champagnes are made by blending wine materials.

In fact, nothing complicated in production rose wines no, only minor changes in production technology are nuances, but wines of a different style with a new palette of aromas and tastes are always obtained.

Wine only gets better with age.

Yes and no". Each wine has its own life span, during which it goes through “growing up”, “peak”, “ripe”, “old age” and “dying”. And the lifespan of wine is always a question of the style in which the wine is made, the technology by which it is made, the grapes from which it is made, the year of harvest, storage conditions and a host of other factors. But the law of life is precisely this - everything has its time. And many wines, in principle, in the process of aging only lose their best sides, without gaining anything in return. Such, for example, are the majority of young white fruit wines, principally made to be drunk "here and now", many red wines, almost all rosés.

Cheese is the best accompaniment to wine

This is a popular stamp, from the series "white - for fish, red - for meat." And as always, true is far from always: wine and cheese are solo things, each with its own bright and juicy voice. And I continue the analogy - they do not always sing a duet. In many cases, the cheese can just "hammer the tongue" and push the wine far into the background, so far that the drinker does not even understand what exactly he is drinking and how good what he is drinking. It is no coincidence that the ancient wine merchants, according to legend, had a motto: "Buy on bread, sell on cheese." A biscuit, a dried piece of baguette - this is what, being practically "voiceless", will never kill a nightingale, and even more so will not create a terrible dissonance with it, a sharp, ugly cacophony.

Also, long-aged, sharp, aromatic cheeses can simply kill a young red wine with its aggressive tannins. You will not appreciate either the bright aroma of cheese or the determination of the wine bouquet - a cold metallic taste in your mouth - that will be your punishment. In the same way, unleavened cheeses will not be a worthy accompaniment to aged solid wines.

You can judge the quality of the wine by the price.

This myth, widespread among Ukrainians, is not entirely true. So, you can find absolutely inexpensive, but drinkable, pleasant-tasting wines. Moreover, the lower limit starts from 37 hryvnia. It is clear that such wines will not have any complexity and structure, but they are very clean and pleasant-tasting drinks.

If we talk about extraordinary wines, then here we need to raise the lower limit to 90 hryvnia. And within 150 hryvnia, you can already pick up "brilliant" wines.

In general, pricing policy depends on many factors. Firstly, it is the country and region of production, as well as how the manufacturer positions itself. In addition, the fame of the wine on the world market and the special methods of production play a role.

Expensive wine should only be closed with cork

On serious wine, it is not customary to use silicone stoppers - this is a fact. Aluminum twist - yes, but not silicone. What is the secret here? Silicone and twist are, first of all, cheaper than corks. In addition, the cork is more elastic, retains its shape for a long time and, most importantly, the cork "breathes", it has micropores through which the wine is saturated with oxygen (oxygenation). This allows the wine to continue developing already inside the bottle.

A wine bottle sealed with a silicone or aluminum twist prevents the wine from breathing. Consequently, the wine does not gain anything from this, it simply does not develop. However, this is normal practice for wines that should be drunk within a year or two due to their lack of longer term potential.

As for the taste of wine, there is still no evidence of the negative impact of silicone and aluminum stoppers. Moreover, some famous wineries close their basic lines of wines with just such stoppers.

You just need to understand that if the wine is with a twist, then it should be drunk "here and now." Wines with potential, on the other hand, will have corks.

Plastic dishes do not affect the taste of wine

Without going into lengthy (and scientific) explanations, it must be said that a plastic glass spoils the taste of wine. This can be confirmed by many who have ever compared the taste of wine from a glass goblet with the taste of wine “made of plastic”.

In addition, the glass itself, its shape and size play a very important role in revealing the taste and bouquet. Pouring plain wine into a Burgundy liter glass, you can not feel the aroma of wine. It is lost in the total volume and does not reach the receptors. Pouring expensive Burgundy wine into a relatively narrow glass, you can also lose most of all the nuances of the bouquet - at the exit from the glass you will “hear” a certain concentrated smell, nothing more.

It is noteworthy that expensive and refined Champagne wines (Champagne) are best drunk from wine glasses, as narrow classic glasses will not allow the drink to open.

Wine can be stored and served at room temperature

The wine develops at a temperature of 12-16 ºС. If the storage temperature rises higher, there is an increased risk of ripening too quickly and potentially developing diseases. At low temperatures, the wine lags behind the pace of its normal development. For this reason, 14 ºС are considered ideal for storage. All of the above applies long terms storage of wine (from 12 months).

Regarding the serving temperature: red wine can be served at room temperature, but it should be a “classic” chambre (castle, room) temperature of 16-18º C. That is, red wine must be slightly cooled before serving.

For white wines, the starting temperature can be 8 ºС. If the serving temperature is too low, the drink will close and show neither taste nor aroma. Only simple table wines can be chilled strongly. If you serve them too warm, you will feel the dominance of the alcohol component.

The healthy color of the tongue is pink, without extraneous plaque and blotches. But often, for a number of reasons, the organ changes its shade, and sometimes even becomes black.

Varieties of black plaque on the tongue

Until recently, the detection of a black coating on the tongue was perceived as an infection with cholera. This disease is a thing of the past, but the symptom appears in people with enviable regularity. The causes of this phenomenon are varied, as are the symptoms.

Black plaque may appear on such parts of the tongue:

• tip;
• root;
• On the sides;
• on the middle part (in the middle).

The plaque is uniform, equally colored over the entire area of ​​​​the organ, or appears in the form of a "ripple" that makes the tongue spotty. Sometimes it only has one or two dark spots located in specific locations. Specialists also diagnose the general darkening of the organ, when its entire mass becomes gray, as if dirty in appearance.

Often a dark coating on the tongue is combined with other signs of an existing disease, including heartburn, a bitter taste in the mouth, sores and ulcers, and many other symptoms.

In an adult and a child, language can acquire black spots - dots, randomly distributed over the entire surface of the mucous membrane. These small black dots can signal fungal and other pathologies of the body and are often accompanied by damage to the gums or the entire oral cavity.

Banal causes of plaque in the tongue

Before you worry and look for the causes of the appearance of a black tongue, the symptoms of which disease occur, you should carefully examine the oral cavity. You should also remember if coloring products were used, such as:

• blueberry;
• red wine;
• mulberry;
• food with dark color dyes;
• lollipops, etc.

Often a black tongue is observed after taking activated charcoal tablets, and there is no need to panic in this case. You should make high-quality oral hygiene, and you can forget about the problem.

Of the simple and common, but more serious causes of darkening of the organ, one can name abuse alcoholic drinks . They not only stain the tongue, but also provide the body with chronic intoxication that disrupts metabolism and slows down the rate of excretion of toxins.

A gray, black-streaked coating may be due to poor oral hygiene, in which case the symptom is accompanied by an unpleasant odor. Another popular reason why there is a black coating on the tongue is active reproduction of mold fungi after taking antibiotics. When local immunity is weakened, these microorganisms colonize the mucous membrane and give it a dark shade.

Diseases of the gastrointestinal tract and black tongue

Blackening of the mucous membrane of the tongue in children is almost always associated with pathologies of the digestive system. In adults, the incidence of such problems in the presence of black plaque below and yet disease gastrointestinal tract occupy a leading position. The symptom is more common in people who abuse fast food, baked goods, carbohydrate foods, food with an abundance of preservatives, dyes, and other harmful additives. Such a "diet" leads to violations of metabolic processes, and the language serves as an indicator of general trouble.

At Crohn's disease blackened tongue, since in the body there is an increase in the production of melanin due to inhibition of the adrenal glands. Diseases of the gallbladder, stomach, duodenum also cause changes in the oral cavity, and only their treatment will help get rid of the scourge.

Signs of the main pathologies of the gastrointestinal tract, accompanied by the appearance of a dark coating on the tongue, are shown in the table.

Inflammatory pathologies of the oral cavity

Pharyngitis or chronic tonsillitis in the acute stage, they can also lead to the appearance of a black “precipitate” on the tongue. Its distinctive feature is the presence after waking up and the almost complete disappearance after eating, hygienic cleaning.

Sometimes a black coating appears on the tonsils and tongue in combination with an increase in body temperature. Such symptoms are characteristic of tonsillitis (acute tonsillitis). Sore throat does not occur without sore throat, so making a diagnosis in such a situation is quite simple. When the disease passes, the unpleasant manifestations of the tongue will also disappear.

Sometimes black spots form after suffering the flu - this is how glossitis, or inflammation of the tongue, proceeds.

Oddly enough, sometimes black language means development oral candidiasis, or thrush. Usually this pathology is manifested by white curdled masses localized in the mouth, but advanced stages cause a darkening of the plaque. The disease is accompanied by bad breath, burning, tingling, swelling of tissues.

Other causes of black plaque

It is impossible to ignore the appearance of this symptom - it often means big health troubles. For example, the body may suffer from acidosis - slagging with toxins and a shift in the acid-base balance towards oxidation. Prolonged infections, intestinal disorders, starvation diets can cause a similar condition.

Other possible causes of pathology are as follows:

1. lead poisoning. Acute lead intoxication is almost always manifested by changes in the oral cavity.
2. Inflammatory and chronic diseases of the lungs, bronchi. Some bacteria contribute to the coloring of the tongue in a frightening shade, after recovery, the color returns to normal.
3. Taking certain hormonal drugs. Cancellation of drugs contributes to the disappearance of the unpleasant color of the mucous membrane.
4. HIV and other severe immunodeficiencies. With such pathologies, there is sometimes a black-gray coating in the mouth.
5. Dehydration. In the acute form of a lack of fluid in the body, the tongue may change color to dark.

Babies sometimes have a dark coating after the introduction of the first complementary foods, if up to this point the baby has been eating only breast milk - as a reaction to a new product. There is also a separate pathology - “black hairy tongue”, in which papillary outgrowths grow on the organ, become dark and hard. The reasons are not exactly clear, but more often the disease occurs in smokers.

Diagnosis of pathology

Dark plaque is not a specific disease, but a symptom, so it is important to see a doctor to find the cause. It is better to start with a trip to the therapist, who will prescribe a number of necessary tests, but appearance oral cavity and additional features may suggest a diagnosis. For example, if plaque appears in the form of dots, this is a sign of a fungal infection or gastrointestinal tract damage, large patches of plaque signal pathologies of the gallbladder, pancreas.

The examination program for a similar problem is as follows:

1. General blood analysis- will show the inflammatory process, the presence of bacterial infections;
2. Bakposev from the oral cavity- will reflect the specific type of pathogen, including the type of fungal infection;
3. Biochemistry of blood– diagnoses pathologies of the hepatobiliary system, pancreas;
4. Coprogram, occult blood test- necessary for the detection of intestinal diseases;
5. FGS, colonoscopy- needed to clarify diseases of the digestive tract.

Black tongue treatment

There are no single recommendations on how to eliminate plaque from the mucous membrane. Usually, the treatment of the underlying disease recommended by the specialist is enough, and the entire area of ​​\u200b\u200bthe tongue is cleared and acquires a normal color. With acidosis, it is prescribed to drink more fluids, take alkaline mineral water. Inflammatory pathologies are treated with rinsing with antiseptics, oral antibiotics. Fungal infections are treated with antimycotics - tablets and drops on the tongue.

Only after a complete examination, treatment is selected, self-therapy is unacceptable.

Diseases of the gastrointestinal tract are eliminated by correcting nutrition and taking medications:

• antisecretory agents;
• antacids;
• preparations for diluting bile;
• herbal choleretic agents;
• enzymes, etc.

It is also important to carry out regular oral hygiene 2-3 times a day, drink kefir and other sour milk to normalize the intestinal flora, stop smoking and alcohol. At home, you should rinse your mouth with infusions of sage, lemon peel (a tablespoon in a glass of water), saline solution with tea tree oil (a teaspoon of salt and 5 drops of oil in a glass of water). This will speed up the removal of black plaque and prevent recurrence.