The quality of being astringent; the power of contracting the parts of the body; that quality in medicines or other substances which causes contraction of the organic textures; as, the astringency of tannin.
The mouth-puckering or mouth-drying quality of a wine or beer. Often perceived as extreme " dryness," as in Cabernet Sauvignon wines. Astringency is related to tannins leeched from the skins of the grapes or fruit, or secondarily from the stems and seeds or oak barrels. The astringency of these tannins mark the major differentiation between white and red wine, after color. Although harsh in abundance, tannins help prevent oxidation and can extend the complexity and aging potential of a wine. It is for this reason that most wines suitable for long-term aging are based on highly tannic grapes. Harsh astringency in a young red wine can be softened somewhat by allowing the wine to "breath" before being enjoyed. Decanters are often used for this purpose.
is the puckering, drawing, or shrinking sensation produced by certain compounds in food.
A lip-puckering sensation caused by excess tannins, which may disappear as the wine ages.
When tasting wine - the drying sensation in the mouth caused by tannin. For example, tasting walnuts, unripe bananas and strong black tea
a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
applied to wines (especially red) rich in young tannins still undeveloped, resulting in a harsh sensation
The drying, roughing or puckering in-mouth sensations produced after tasting most red wines. It is caused by condensed tannins which are extracted from the skins and seeds of red grapes during fermentation, or by the addition of commercial tannins by the winemaker. The red wine tannins react with the lubricating proteins in our saliva causing it to lose its slipperyness. We perceive this loss as a drying roughing sensation in the mouth known as astringency.
Not a taste or flavor but the physical sensation of "puckeriness."
The quality of wine that makes your mouth slightly pucker.
The quality of the tea's liquor that gives a bite or piquancy to the taste.
A bite or tart character of the infusion comparable to the dryness of wine.
The slight "dry tongue" feeling that tannin gives a wine, creating a dry sensation on the tongue and palate.
the drying sensation in the mouth caused by teas high in unoxidized polyphenols.
A dryness in the mouth after drinking a wine with a high level of tannin. Sometimes astringency can be appealling in a wine and a very good complement to foods.
A drawing, puckering, tactile sensation caused by grape and oak tannins that are an essential part of wine flavor. Mostly observed in the front of the mouth, on the teeth, gums, lips, etc. Usually more present in red wine than white. Tannic is another term for astringency.
The drying sensation, (or bite) in the mouth caused by certain teas.
The sensation experienced on the palate of either rough or drying. This is usually the result of high tannin levels in red wines, and can be an unpleasant characteristic.
The pucker, or excessive dryness you may experience in a red wine due to the tannins. Astringency in a young wine usually suggests longevity.
A tasting term. When your mouth puckers up from dryness, that's astringency. Caused by skins and seeds, it mellows with age.
This attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee. Go to top
is mainly associated with red wines, due to levels of tannin; it is experienced on the palate as a rough, drying sensation.
taste characteristic of a tea high in unoxidized polyphenols
Sensation of taste, caused by tannins in wine, which is best described as mouth-puckering, drying or bitter.
Applies to the finish of a wine and is caused by tannins that produce a mouth-puckering sensation and coat the teeth with dryness.
The pallet registers a dry, harshness or coarseness compared to a soft mellowness.
very dry, almost chemical aftertaste.