[
UK
/ɐstɹˈɪndʒənsi/
]
NOUN
- a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
- the ability to contract or draw together soft body tissues to check blood flow or restrict secretion of fluids
How To Use astringency In A Sentence
- Casein and gelatin function as adsorbents for phenolics and can reduce a wine's excess bitterness and astringency.
- The waiters (to a man debonair and charming) overfill the glasses and it is a somewhat acquired taste - like sucking raw damsons - but once you get over the astringency, it is appealingly cheap.
- This will ease heartburn, hyperacidity, gastritis and peptic ulceration, and its gentle astringency is also useful in treating diarrhoea in children.
- Its purpose is to establish a vocabulary for describing the sensations of astringency and mouthfeel in red wines.
- Astringency is removed by cooking, and choke cherries make tasty pie-fillings, sauces and wine.
- This uptake of oxygen, however slow or fast, tends to reduce fresh, grapey primary aromas and also causes small tannin molecules to agglomerate, which changes colour towards gold in whites and softens astringency in both reds and whites.
- I do think it's appropriate to use the term (after all, that slight chalkiness is not astringency, and needs some kind of term). TasteCamp 2009: An Interview with Nick Gorevic
- The model with good astringency and stability can meet needs for bearing line detection completely.
- The chemical changes that occur are not well understood, but include the ongoing liberation of aromatic molecules from nonaromatic complexes, and aggregation reactions among tannins and pigments that further lower astringency and cause a shift in pigment hues, usually toward the brown. On Food and Cooking, The Science and Lore of the Kitchen
- The astringency of tannins is most perceptible on the inner cheeks; the heat of the alcohol burns in the back of the throat.