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Lexicon

The largest wine encyclopedia in the world with 26,603 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

astringent

The effect of an agent (lat. astringens) whose ingredients cause skin tissue or mucous membranes to contract (lat. astringere = to contract). The astringent forms bonds with the proteins of the skin and mucous membranes, forming a protective wall (membrane). In medicine, agents such as alum are used to stop bleeding, and this substance also has an antibacterial and antiseptic effect. In the context of a wine evaluation, astringent is understood to be a complex of sensations that manifests itself through a rough, drying out of the oral mucosa or "tightening of the mouth" effect.

Causes

This is caused by high levels of phenolic compounds such as tannins, which are found particularly in the woody parts of fruits such as stems, pods, skins and seeds. These include artichokes, pomegranates, almonds, persimmons, chestnuts, green nuts, sloes, wild strawberries and anthocyanin-rich (colour-rich) grape varieties. The latter usually have a dark (black) berry colour, as shown in the picture.

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The world's largest Lexicon of wine terms.

26,603 Keywords · 47,096 Synonyms · 5,317 Translations · 31,935 Pronunciations · 227,440 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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