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 ?
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."
The dryness sensation, also known as astringency, refers to a puckering or rough feeling in the mouth upon drinking wine.
"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.
Increased fat content increased sensory viscosity, decreased astringency, increased instrumental viscosity, and decreased friction coefficients.
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.
In addition, the dairy derived flavor also offers subtle dairy notes such as pungent, moldy and astringency thus increasing their functionality.
The leaf is traditionally served fresh with sashimi, its astringency cutting through the often fatty fish.
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.
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).
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
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.