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.