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astringent

Effect of an agent (lat. astringent) whose ingredients cause skin tissue or mucous membranes to contract (lat. astringere = to contract). The astringent forms compounds with the proteins of the skin and mucous membranes, which form a protective wall (membrane). In medicine, such agents as alum are used to stop bleeding. In the context of a wine description, astringent is understood as a sensation complex that manifests itself through a rough effect that dries out the oral mucosa or "pulls the mouth together". This is caused by high levels of phenols(tannins), which are found especially in the woody parts of fruits such as stems, pods, skins and seeds. These are, for example, almonds, chestnuts, green nuts, artichokes and anthocyanin-rich (rich in colour) grape varieties. The latter, like the ones shown in the picture, usually have a dark (black) berry colour.

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Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 24,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

25,938 Keywords · 46,877 Synonyms · 5,325 Translations · 31,273 Pronunciations · 181,368 Cross-references
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