Drawing together the tissues; binding; contracting; -- opposed to laxative; as, astringent medicines; a butter and astringent taste; astringent fruit.
If a wine makes your mouth pucker up, it probably has too much tannin in it. If it's a young wine, leave it to mature.
A reference to wines with a high tannic (usually green or unripe tannin) content, resulting in a drying mouthfeel. Typically a negative description mostly used for red wines.
The tannins, or acid, or combination that leaves a mouth-drying feeling. Tannin will usually decrease with age. A little bit of astringency is to be expected in robust, rich, full-bodied red wines.
the dry taste left by teas high in unoxidized polyphenols
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.
That mouth puckering feeling that some wines give you. Related to, and usually caused by tannins. The sensation is accentuated by the acid in wine.
A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the upper sides of the tongue. Caused by acids increasing the saltiness.
Producing a sensation of dryness in the mouth; used to describe some wines.
Producing a puckering sensation in your mouth, such as you would experience when drinking tea. Comes primarily from tannins in the wine, which are found in grape skins, seeds and stems. Oak barrels also add tannins to the wine.
A dry, sometimes harsh taste which comes from errors in using the grain.
a term has negative connotations, meaning the wine has mouth-puckering tannins (see tannins); the wine may merely need time to soften.
Tannins produce a drying taste in the mouth. It is the tactile sensation that an excess of tannin leaves on the insides of your mouth. You can detect astringency by the 'puckering' of your mouth as the tannins hit your taste buds. Tannins come from grape-skins, seeds and oak.
Wines that leave a coarse, furry or drying sensation in the mouth. Astringency is regularly attributed to high levels of tannin or acid.
sour or bitter in taste
A sharp taste produced by tannins, which come from wood, grapeskins and seeds.
Harsh or severe.
A mouth-puckering sensation associated with high tannin (and sometimes acid).
Describes a harsh, dry, mouth-puckering sensation, usually due to high levels of tannins or acids present in red wines (and some whites).
describes wine with mouth-puckering tannins (see tannins), which have the effect of drying out the mouth.
The puckery feel one gets in his mouth when drinking a particularly tannic red wine.
The drying, mouth-puckering taste in red wine caused by a high tannin content. Not bitterness. Astringency usually softens and mellows with age in the bottle.
Sharp, tart note sometimes called mouth drying.
The “puckerish” quality of (usually) young tannic red wines, which does not necessarily make them bad and can in fact complement some foods well. Astringency tends to mellow with bottle age
harsh, severe, sharp.
A result of tannin content (and sometimes high acid), it is the aspirin-like, tea-like quality that causes a dry, puckering sensation in the mouth.
Describes a rough, harsh, puckered feel in the mouth, usually from tannin or high acidity that red wines (and a few whites) have. When the harshness stands out, the wine is astringent.
The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.
A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.
A dry, mouth-puckering effect derived from high tannin (see Tannic) content that should soften and mellow as a wine matures. This effect is similar to drinking over-seeped tea or chewing on a grape stalk.
The bitter, salty taste that makes you pucker when the coffee is first felt on the anterior sides of the tongue.
Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.
Having a dry taste associated with high tannin content, and especially typical of young wines
The rasping, dry taste of young tannins and high acidity mainly found in red wines.
The austere, drying, occasionally bitter taste felt in the mouth, usually from tannin in red wine, and occasionally in white wine.
Bitter or strange acidic taste which leaves mouth peculiarly dry, like skin of some unripe fruits. Parent Term: Taste Difficulty Level
The harsh, dry taste of immature tannin in red wines that causes the mouth to pucker.
Tannins produce astringent tastes in wine. Astringency can be detected by involuntary "puckering" of your mouth as the tannins hit your tastebuds and can produce a drying taste in the mouth. Tannins come from grape skins, seeds and wood.
detected as a puckery sensation in the mouth, produced by the wine's tannin.
Bitter; gives a drying sensation in the mouth
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.
A tea tasting term which describes a liquor which is pungent but inclined to be acidic.
Causing a dry feeling in the mouth. Wine having excess tannin will feel this way. An astringent wine may be young and in need of aging. It may also simply need to breathe.
The rough, puckery taste sensation caused by an excess of tannin in especially young red wines. It diminishes with age in the bottle.
Used to describe wines high in tannin that leave a rough, puckery dried sensation in the mouth. This generally refers to a wine that needs time in bottle for the tannins to soften, or is a negative description.
A harsh, bitter character in the flavor of a beer.
A flavor that causes puckering and a bitter impression.
This describes a rough, harsh texture that is often times from heavy tannins or high acidity. If the harshness stands out, the wine is astringent.
qualifies a wine marked by rough tannins. It will seem to dry the gums and will need to be left open to the air to soften.
The mouth puckering sensation caused by wines (usually reds) that are high in tannin. Sometimes astringency can be appealing in a wine and favorably complement food. Astringency tends to decline with bottle age.
The tea-like quality that creates the dry, puckering sensation in the mouth as a result (usually) of tannin content
Dry, puckering effect on the gums produced by tannin.
high tannin content produces dry, puckering effect.
The taste of tannins that make your mouth pucker.
Describes a rough, harsh feeling in the mouth which is due to the tannins or high acidity.
Describes wines which leave a coarse, rough, furry or drying sensation in the mouth. Astringency is usually attributed to high tannin levels found in some red wines (and a few whites). High tannin levels are frequently found in Cabernet Sauvignon and Cabernet Franc. A wine's astringent quality often diminishes as the wine ages.
A descriptor for the textural sensation of the dryness and roughness left in the mouth (more precisely, on the gums and palate) by wines high in tannin, acid or both.
is biting, harsh, sharp, cutting, acerbic, severe, rough, acrid, mordant, caustic. It is not mild, soft, gentle.