Online Google Dictionary

astringency 中文解釋 wordnet sense Collocation Usage Collins Definition
  1. a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
  2. the ability to contract or draw together soft body tissues to check blood flow or restrict secretion of fluids
  3. (astringent) a drug that causes contraction of body tissues and canals
  4. (astringent) acerb: sour or bitter in taste
  5. (astringent) tending to draw together or constrict soft organic tissue; "astringent cosmetic lotions"
  6. (Astringent (wine)) The use of wine tasting descriptors allow the taster an opportunity to put into words the aromas and flavors that they experience and can be used in assessing the overall quality of wine. ...
  7. (astringent) A substance which draws tissue together, thus restricting the flow of blood; Sharp, caustic, severe; Having the effect of drawing tissue together; styptic
  8. (Astringent) A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.
  9. (Astringent) A quality caused by high tannins that produces a drying sensation of the gums and tongue.
  10. (Astringent) Unflattering tasting term describing an unpleasant, dry, mouth-puckering sensation usually caused by excess acidity or bitterness. The excessive tannins in young, overextracted red wines are the usual culprits.
  11. (Astringent) When acidity is at an undesirable level, we may say “astringent” referring to its intense briny sensation at the tip of the tongue.
  12. (Astringent) Describes wines which leave a coarse, rough, furry or drying sensation in the mouth. Astringency is usually attributed to high tannin levels found in some red wines (and a few whites). High tannin levels are frequently found in Cabernet Sauvignon and Cabernet Franc. ...
  13. (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. ...
  14. (Astringent) Mouthfeel characteristic that "draws" the tongue and tissues, often apparent as after-taste.
  15. (Astringent) Toner helpful in controlling surface oils and in lowering the pH after cleansing.
  16. (Astringent) An overly tannic white wine.
  17. (Astringent) Drying, puckering taste; can be derived from boiling the grains, long mashes, over-sparging or sparging with hard water.
  18. (Astringent) Having mouthpuckering tannins; such a wine may merely need time (in some cases as much as a decade or more) to soften.
  19. (Astringent) A solution which removes oil from the skin; usually used after washing the face to remove any remaining traces of cleanser. Designed to dry and shrink superficial tissues by reducing water content and sometimes promotes healing of inflamed skin.
  20. (Astringent) A substance that contracts the tissues or canals of the body to diminish discharges, such as blood or mucus.
  21. (Astringent) The harsh, drying sensation in the mouth that is caused by high levels of tannin. The opposite of the wine descriptor "smooth."
  22. (Astringent) Caused by acid or tannin, or a combination of both, refers to the mouth-puckering character of some wines.
  23. (Astringent) Tightens mucous membranes and skin, reducing secretions and bleeding from abrasions.
  24. (Astringent) The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.
  25. (astringent) harsh, severe, sharp.