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astringent

Effect of an agent (lat. astringens) 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, and this substance also has an antibacterial and antiseptic effect. In the context of a wine evaluation, astringent is understood to be a sensation complex that is expressed by a rough effect that dries out the oral mucosa or "pulls the mouth together". This is caused by high levels of tannins(phenols, tannins), which are found especially in the woody parts of fruits such as stems, pods, skins and seeds. These are, for example, artichokes, pomegranates, almonds, persimmons, chestnuts, green nuts, sloes, wild strawberries and anthocyanin-rich (colouring-rich) grape varieties. The latter, like the ones shown in the picture, usually have a dark (black) berry colour.

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The world's largest Lexicon of wine terms.

26,385 Keywords · 46,991 Synonyms · 5,323 Translations · 31,719 Pronunciations · 202,830 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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