| astringent |
The mouth puckering sensation caused by wines (usually reds) that are high in tannin. Sometimes astringency can be appealing in a wine and favorably complement food. Astringency tends to decline with bottle age.
출처: www.eosvintage.com/glossary.html
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| astringent |
an agent that tends to constrict tissues, stop secretions or control bleeding.
출처: www.naturalskinandhair.com/definitions.htm
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| astringent |
Describes wines that make the mouth pucker, usually associated with an excess of tannin. Not necessarily indicative of a flaw in the wine--many red wines, for example, tend to mellow with age, and astringency in a young red wine may indicated that it will be long-lived.
출처: www.novusvinum.com/glossary/glossary.html
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| astringent |
A sharp taste produced by tannins, which come from wood, grapeskins and seeds.
출처: www.winesoftheworld.com/news/static/article_21.asp
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| astringent |
Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.
출처: www.weinbauer.com/glossary/index.cfm
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