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astringency    
n. 收敛性,严酷

收敛性,严酷

astringency
n 1: a sharp astringent taste; the taste experience when a
substance causes the mouth to pucker [synonym: {astringency},
{astringence}]
2: the ability to contract or draw together soft body tissues to
check blood flow or restrict secretion of fluids [synonym:
{astringency}, {stypsis}]

Astringency \As*trin"gen*cy\ ([a^]s*tr[i^]n"jen*s[y^]), n.
The quality of being astringent; the power of contracting the
parts of the body; that quality in medicines or other
substances which causes contraction of the organic textures;
as, the astringency of tannin.
[1913 Webster]

97 Moby Thesaurus words for "astringency":
Spartanism, abbreviation, acerbity, acidity, acidulousness,
acridity, acridness, acrimony, asperity, astriction, astringence,
austerity, authoritarianism, bite, bitingness, bitter pill,
bitterness, bottleneck, causticity, cervix, circumscription,
coarctation, compactedness, compaction, compression, compressure,
concentration, condensation, consolidation, constriction,
constringency, contraction, contracture, curtailment, cuttingness,
decrease, demandingness, diminuendo, discipline, edge,
exactingness, fierceness, gall, gall and wormwood, grimness, grip,
hardness, harshness, hourglass, hourglass figure, inclemency,
isthmus, keenness, knitting, meticulousness, mordacity, mordancy,
narrow place, narrowing, neck, piquancy, poignancy, point,
puckering, pungency, pursing, reduction, regimentation,
rigid discipline, rigor, roughness, ruggedness, severity,
sharpness, shortening, solidification, sourness, sternness, sting,
stranglement, strangulation, striction, strictness, stricture,
stridency, stringency, systole, tartness, teeth, toughness,
trenchancy, ungentleness, vehemence, violence, virulence,
wasp waist, wrinkling


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  • Components of Taste
    Astringency (mostly from tannins in wine, fruit, and vegetables) is the most prevalent of these sensations These sensations of touch are important along with taste in determining the basic reaction potential between different wine and food combinations and were once thought to actually be a sensation of taste
  • Tannins – Types and Amounts in Grapes and Wines
    Tannins are complex polymeric compounds that are responsible at least in part for many of the sensory attributes of wines, particularly red wines Tannins are involved in the tactile sense of astringency in red wines, they play an important role in the intensity and stability of color in red and tannins are responsible in many cases for the brown color that develops with age in both red and
  • TG 92 4
    These guidelines should be read in conjunction with document TG 1 3, “General Introduction to the Examination of Distinctness, Uniformity and Stability and the Development of Harmonized Descriptions of New Varieties of Plants” (hereinafter referred to as the “General Introduction”) and its associated “TGP” documents
  • Grape Ripening and Determination of Grape Maturity
    Phenolics are very important for the color and astringency (or ‘texture’) of red wine, contribute to grape and wine flavor and aroma, and are the main substrates for juice and wine oxidation They include the flavonoids such as anthocyanins, tannins, and flavonols, and the hydroxycinnamates
  • Grape and Wine Tannins and Phenolics – Their Roles in Flavor, Quality . . .
    Greater seasoning and longer storage of barrels results in softer tannins and fewer green tannins in the wine product Tannins tend to polymerize with increased aging, leading to less astringency and greater softness The aging of red and white wines results in altered and reduced phenolic contents in the wine product
  • PHENOLIC COMPOSITION OF PINOT NOIR IN BURGUNDY
    In the skins, the amount of tanins decrease less than in the seeds At ripeness they have lost their astringency but they are not so easy to extract We can compare (Fig 9, 10 and Table 2) the evolution of the extractibility of phenolic compounds during ripening in 1997 The tannins at ripeness are less extratible than the anthocyanins
  • PLEASE REFER TO ANZFA’S GUIDE TO APPLICATIONS AND PROPOSALS FOR A MORE . . .
    Winemakers may also wish to modify the polyphenol content of their wine to adjust the final colour and flavour (adjust the astringency due to polyphenol and tannin contents) Commonly used proteinaceous clarification agents (approved in Standard 4 1 1 as processing aids) are gelatine, milk, isinglass (a fish collagen) and egg white
  • www. bjcp. org
    A quality term indicating the opposite of smooth, clean, and pleasant Can imply astringency, but also can apply to bitterness, alcohol, and other sensations Negative Funky – a positive or negative term, depending on the context If expected or desirable, can often take on a barnyard, wet hay, slightly earthy, horse blanket, or farmyard
  • Sensory Evaluation Basics - GCW Gandhi Nagar
    Sucrose also suppressed "harsh" tastes such as bitterness, sourness and astringency Such unpleasant tastes may have drawn attention away from volatile characteristics in juices of low sweetness and harsher character
  • xawl. edu. cn
    王升楠，张倩婷，赵鹏涛，马泽强，张军翔，马雯，王晓宇 3 论文 Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system 中国 LWT-Food





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