as·trin·gent

(ə-strĭn′jənt)

adj.

1. Medicine Tending to draw together or constrict tissues; styptic.

2. Sharp and penetrating; pungent or severe: astringent remarks.

A substance or preparation, such as alum, that draws together or constricts body tissues and is effective in stopping the flow of blood or other secretions.

[Latin astringēns, astringent-, present participle of astringere, to bind fast : ad-, ad- + stringere, to bind; see streig- in Indo-European roots.]

as·trin′gen·cy n.

as·trin′gent·ly adv.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

ThesaurusAntonymsRelated WordsSynonymsLegend:

Noun	1.	astringency - a sharp astringent taste; the taste experience when a substance causes the mouth to pucker astringence gustatory perception, gustatory sensation, taste, taste perception, taste sensation - the sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus; "the candy left him with a bad taste"; "the melon had a delicious taste"
	2.	astringency - the ability to contract or draw together soft body tissues to check blood flow or restrict secretion of fluids stypsis contractility - the capability or quality of shrinking or contracting, especially by muscle fibers and even some other forms of living matter

Translations

occlusione

astringency

[əsˈtrɪndʒənsɪ] N

1. (Med) → astringencia f

2. (fig) → adustez f, austeridad f

Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

astringency

[əˈstrɪndʒ^ənsi] n → astringence f

Collins English/French Electronic Resource. © HarperCollins Publishers 2005

astringency

n (fig) → Ätzende(s) nt

Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

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References in periodicals archive

John Belsham, the wine consultant for Air New Zealand, notes that wines for planes require special selection because "the low humidity and high altitude affect our palate, causing the tannin and astringency of wine to taste more pronounced."

Taking wine to new heights with sommeliers on airlines

The dryness sensation, also known as astringency, refers to a puckering or rough feeling in the mouth upon drinking wine.

Here's why some red wines taste dry

"Our focus is aroma-driven and balanced." That means IPAs and pale ales full of fruity hop flavors without mouth-puckering astringency, smooth stouts, and Belgian saisons.

Fieldwork Brewing Company

Increased fat content increased sensory viscosity, decreased astringency, increased instrumental viscosity, and decreased friction coefficients.

Executives...FYI

Few of the fining agents used in wine also helps in reducing the astringency of wine along with decreasing or eliminating the bitter taste of wine.

Wine Fining Agent Market -- Encouraging Transformation 2025

The leaf is traditionally served fresh with sashimi, its astringency cutting through the often fatty fish.

Award-winning Japanese chef at Conrad Manila's Brasserie on 3

It stays true to Castle Lager's inherent real beer credentials -- a well-balanced lager without sweetness, balanced with bitterness and astringency to make it a thirst quenching beer.

SA's first locally brewed alcohol free beer

The variety 'Giombo' belongs to the group of pollination variant (PVA), has a clear pulp, and astringency as the fruit develops for parthenocarpy (Campo-Dall'orto et al., 1996).

Astringency reduction using ethanol-associated to the storing under refrigeration at 5[degrees]C promotes physiological and structural alterations in 'Giombo' persimmons

The Oxi Out can also be used to remove carbon dioxide to "lift aromatics in white and rose wines or to decrease astringency and bitterness components in reds." masilva.com

Remove, manage oxygen and carbon dioxide

At the same time of oxygen elimination, Oxi_Out can manage the carbon dioxide content to lift aromatics in white and rose wines or to decrease astringency and bitterness components in reds.

M A Silva USA launches Oxi_Out

Its low astringency and non-cloudy appearance also makes it ideal for iced tea.

Bishop House Launches Coffee and Tea Line