astringency


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astringency

/astrin·gen·cy/ (ah-strin´jen-se) the quality of being astringent.
References in periodicals archive ?
A tight, dry wine with moderate acidity, medium astringency and a spicy finish.
In low or zero calorie drinks such as tea, coffee and diet soft drinks, C*Eridex adds body and mouthfeel, and it masks bitterness and astringency.
They also proved that demanding music need not be inaccessible: in Roger Marsh's strings-only Canto the language was atonal (even a little dated) but its purposeful exploration of texture was lucidly structured, and any astringency was immediately assuaged by the lush, simple but frustratingly over-extended chorale theme of Howard Skempton's Ballade for Saxophone Quartet and Strings.
It is low in tannins and has less astringency than the company's other extracts.
The unfermented variant has a mild, "green" taste reminiscent of green tea but without the astringency.
Picking up both this fascinating work's threads of lyricism and biting astringency, Jansen combined wonderful sweetness of tone with strong, assertive bowing.
These effects can be instantaneous, like astringency or a bitter or unpleasant taste.
Also newly created by David Michael are Sensation Flavours, which deliver the effects of heat, cool, astringency, tingling, lubricity, mouth feel and burn associated with alcohol.
An initial taste of sweet caramel flavours is quickly replaced by a mild but noticeable bitterness with a little astringency in the finish.
Women buyers often are inclined to the flower scented varieties, and all oolong is known for low or almost no astringency.
The tannins in this cru exceptionnel Bordeaux would clash terribly with spicy food, whereby the astringency in the wine is accentuated by the effect of chilli.
In the first volume they include: Phenolic compounds in food - an overview; Production of phenolic compounds by cultured plant cells; High-performance liquid chromatographic analysis of phenolic compounds in food; Evaluation of total tannins and relative astringency in teas; Phenolic compounds in spices; Chemistry of curcumins and curcuminoids; Contribution of phenolic compounds to smoke flavour; Phenolic compounds i n maple syrup; Antioxidant activity of phenolic compounds i n meat model systems; Tannin-protein interactions; Red raspberry phenolic - influences of processing, variety and environmental factors; Biochemical mechanisms of the antinutritional effects of tannins; and Inhibition of polyphenol oxidase by phenolic compounds.