astringency


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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.
n.
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.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.astringency - a sharp astringent tasteastringency - a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
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
contractility - the capability or quality of shrinking or contracting, especially by muscle fibers and even some other forms of living matter
Translations

astringency

[əsˈtrɪndʒənsɪ] N
1. (Med) → astringencia f
2. (fig) → adustez f, austeridad f

astringency

[əˈstrɪndʒənsi] nastringence f

astringency

n (fig)Ätzende(s) nt
References in periodicals archive ?
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.
Its low astringency and non-cloudy appearance also makes it ideal for iced tea.
He invited the audience to rate the flavors according to acidity, bitterness, astringency, sweetness, fruitiness, floral tones, nuttiness and earthiness.
In food, polyphenols may contribute to the bitterness, astringency, color, flavor, odor and oxidative stability," one (https://www.
They suggest the astringency and bitterness of the quinine are perfectly balanced with sweetness, making for a lightly effervescent tonic that can be drunk over ice or with spirit.
During this time, modifications of sensory properties occur such as the decrease of astringency (1) and stabilization of color from purple-red to orange-red.
You get that caramel and there is some rye spice and astringency.
The high acidity of these beverages may also cause their astringency.
They won't be affected by the astringency of the wine in anyway.
This is done by breaking down tea into several attributes such as aroma, astringency, strength, body, etc.
The Look and Feel of Food" discusses in detail the qualities apart from taste and smell that affects the appeal of food--texture, size, viscosity, astringency, and burn/sting.