| astringency |
The dry, puckery sensation caused by tannin in wine. The tannins actually denature the salivary proteins, causing a rough "sandpapery" feel in the mouth.
출처: winemakermag.com/referenceguide/winemakingdefiniti...
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| astringency |
A sensation of dryness and/or puckering of the lining of the mouth.
출처: hbd.org/franklin/brewinfo/glossary.html
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| astringency |
This attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.
출처: www.ico.org/vocab.asp
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| astringency |
A dryness in the mouth after drinking a wine with a high level of tannin. Sometimes astringency can be appealling in a wine and a very good complement to foods.
출처: www.beerwineonline.com/Main/WineGlossary.htm
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| astringency |
The sensation of astringency is caused by a reaction between polyphenols (tannins) and the protein in saliva. This creates the "puckery" sensation along the side of the taster's tongue.
출처: www.intertea.co.uk/articles/glossary/
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