114 Sentences With "astringency" | Random Sentence Generator

In the mouth, it had a pleasant rasp of astringency.

"The tannins are going to give you complexity, texture, color, astringency," he says.

Then the youthful bitterness and astringency will largely evaporate to reveal the complexities within.

Experiment variations to add astringency (as in tea), sweetness, and mild acidification had no effect.

His astringency acknowledged a skepticism, rampant then, about the survival of painting as an important art.

In the final product, the cocoa powder gives astringency and bitterness, but the butter gives you fatty notes.

Of particular interest are matters such as flavour and astringency that are governed by chemicals called secondary metabolites.

Technically a vegetable, it is treated like a fruit, simmered to softness with sugar to counteract its astringency.

It's fairly easy to agree on chocolate tastes to avoid: moldiness, smokiness, chemical flavors, excessive astringency and bitterness.

More approachable is the Crooked Stave Surette, a farmhouse ale whose malted-barley undertones are offset by a lemony astringency.

When combined with gin from Jullius Distillery in Galilee, it evokes the assertive astringency of quinine, but is rounder and richer.

It is also high in tannins, which lend it a delicious astringency, but — in an unfortunate turn — help that pigment bind to your teeth.

"[The natural extracts] have a high moisturizing power and astringency, so your soles become smooth after peeling," a rep for Baby Foot tells us.

Most of the time, the juice is quickly whisked away from the skins and seeds, which contain pigments and tannins that can add color and astringency.

My potato hash now recalls the potato skins you can get in cheery sports bars, scattered with chopped scallions that offer astringency against the sweet and salt.

The primary layer was the smoker's tobacco aura, but under that lurked the nautical astringency of Old Spice deodorant, which I had long associated with my father.

Those chemical compounds, which are contained in grape stems, skins, and seeds, give dry wines, like Cabernet Sauvignon and Sauvignon Blanc, their signature astringency, or moisture-sapping sensation.

A recent lunch began with beef carpaccio, smoked oysters, leeks and salad burnet, a beautifully balanced composition of flavors and textures spiked by the astringency of the herb.

In this sense, they aligned nicely with the tastes of many newbie wine drinkers, who tend to prefer sweet wines that are low in astringency, bitterness and complexity.

Bandol is also more structured and tannic, a quality that comes from chemical compounds in the skins, seeds and stems of grapes that causes a drying, slightly bitter astringency.

Garlicky Swiss Chard This quick sauté of greens, garlic, red pepper and olive oil is just the thing to add a bit of color and astringency to the dinner plate.

Then I added plenty of freshly ground black pepper, and a big pinch of red-pepper flakes, to lend the heat and astringency necessary to cut some of the richness.

Anointette's voice is crisp and no-nonsense, but French still finds plenty of room for stirring, evocative imagery without sacrificing the astringency of Antoinette's narration or the tautness of her pacing.

Similarly, a rustic young red from southern Italy might be robustly tannic yet still be a pleasure to drink, the astringency and bitterness of the tannins balancing out the sweet fruit.

Schiff can be disarmingly personal, the warmth of the information cut by the astringency of her forms: As a girl I flipped over my handlebars flying down a different hill every time.

White and green asparagus, cooked sous-vide in milk, were garnished with a poached egg, ramson oil, bonito flakes and ramps, the last adding some pleasant astringency to a soothing umami-rich dish.

The intense burn of fresh garlic — and so shockingly much of it — and the tight sandpaper astringency of the lemon juice can make you think you've made a mistake and gotten the proportions wrong.

First there's the Tall and Bitter, which goes full-throttle into Malört's punch-you-in-the-teeth astringency by adding more bitters, quinine-tinged tonic water, and Bigallet China China, a bittersweet French liqueur.

There was a kind of astringency in the vocals, a choked-up or choked-off quality; it was a song that said plenty but was still mostly filled with what could not be said.

The tannin, the astringency, that grilled pepper undertone typical of cabernet—it's all there, and yet here is a blend that possesses all of the characteristics of a grand cru wine from the Côte de Nuits!

"Thanks to our research, we learned the duration of the perception of astringency of a certain wine could be reduced after having cheese and the four evaluated cheeses had the same effect," lead researcher Mara Galmarini told The Telegraph.

So when the food is served — burnished, coffee-accented magret of duck, garnished with peanuts and accompanied by a bowl of toasty koshihikari sushi rice, or a vacherin with the surprising astringency of whipped yogurt and a sprinkle of candied violets — it's all the more astonishing.

Its taste is saltish, with a degree of roughness and astringency.

With respect to food and beverages, the cause of astringency is not fully understood, but it is measured chemically as the ability of a substance to precipitate proteins.Staff, Sensory Society. Basic Tastes: Astringency A review published in 2005 found that astringency increases and bitterness decreases with the mean degree of polymerization. For water-soluble polyphenols, molecular weights between 500 and 3000 were reported to be required for protein precipitation.

According to Master of Wine Jancis Robinson, Arrouya noir tends to produce pale-colored red wines that have noticeable levels of acidity and astringency.

The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency, and grassy flavors.

Cashew apple juice, however, may be used for manufacturing blended juices. When consumed, the apple's astringency is sometimes removed by steaming the fruit for five minutes before washing it in cold water. Steeping the fruit in boiling salt water for five minutes also reduces the astringency. In Cambodia, where the plant is usually grown as an ornamental rather than an economic tree, the fruit is a delicacy and is eaten with salt.

Tannins are crucial flavour compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or "polyphenols of apples are largely implicated in cider quality." They are important because they control the astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people's opinion on the cider.

Their astringency creates added flavour in sauces, meats and other dishes. Blackcurrants are included in some unusual combinations of foods. They can be added to tomato and mint to make a salad. Blackcurrants may accompany roast beef, grilled lamb, seafood and shellfish.

The earliest batch, from southern Japan, comes on the market around late April through May. It is popular in Japan, but is available in only limited amounts outside Japan. It is prized for its high vitamin content, sweetness, and grassy flavour with resinous aroma and minimal astringency.

Mecha is renowned for its depth of flavor, considerable astringency and bitter green aftertaste. The distinctive, sharp flavor and aroma of Mecha is often regarded as being as good as the best Sencha. The best Mecha produces an aromatic tea with a clear, soft yellow appearance.

Principal human dietary sources of tannins are tea and coffee. Most wines aged in charred oak barrels possess tannins absorbed from the wood. Soils high in clay also contribute to tannins in wine grapes.Oz Clarke Encyclopedia of Grapes pg 155–162 Harcourt Books 2001 This concentration gives wine its signature astringency.

Polish Rokpol cheese Rokpol is a Polish blue cheese similar to Danish blue cheeses, with a pungent, salty taste and moderate astringency. The name derives from Roquefort and suggests that it is Polish Roquefort. However, unlike Roquefort, it is made from cow's milk. Currently often sold under brand name Lazur.

It is an extractive wine with a characteristic bouquet, a harmonious taste, and pleasant astringency. Its alcoholic strength ranges from 10.5-12.5% and titrated acidity 5-7%. It is known to have been in production since 1886. Saperavi grapes produce very deep red wines that are suitable for extended aging.

Chestnut tannin is obtained by hot-water extraction of chipped wood. It is an ellagic tannin and its main constituents are identified by castalagin (14.2%) and vescalagin (16.2%). It has a naturally low pH value, relatively low salts content, and high acids content. This determines its astringency and its capability to fix raw hides.

Wines that contain tannins and so cause an astringent sensation are not necessarily classified as "dry", and "dry" wines are not necessarily astringent. In the Indian Ayurvedic tradition, one of the six tastes is astringency (kasaaya). In Sinhala and Sri Lankan English it is referred to as . In Tamil it is referred to as Thuvarppu.

Insects and birds avoid the fruit flesh, perhaps because of its astringent properties, that are much reduced in senescent fruits, but still perceptible to the human palate. Apparently mature fruits severed from the tree while still hard often fail to develop the desired climacteric changes in terms of reduced astringency and a texture reminiscent of egg yolk.

The proteins and fats in cheese can soften the perception of tannins in wine, making a wine seem less bitter and more fruity. The astringency associated with wine is usually derived from a wine's tannins. Tannins add a gritty texture and chalky, astringent taste. It can enhance the perception of "body" or weight in the wine.

Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving mouthfeel and aftertaste. The microbes may also produce metabolites with health benefits.Ling, Tie-Jun, et al. "New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea Fuzhuan Brick Tea." Journal of agricultural and food chemistry 58.8 (2010): 4945-4950.

Pollination Bird cherries (drupes) A bird-cherry tree in full bloom The flowers are hermaphroditic and pollinated by bees and flies. The fruit is readily eaten by birds, which do not taste astringency as unpleasant. Bird- cherry ermine moth (Yponomeuta evonymella) uses bird-cherry as its host plant, and the larvae can eat single trees leafless.

Proanthocyanidins are the principal polyphenols in red wine that are under research to assess risk of coronary heart disease and lower overall mortality. With tannins, they also influence the aroma, flavor, mouth-feel and astringency of red wines. In red wines, total OPC content, including flavan-3-ols (catechins), was substantially higher (177 mg/L) than that in white wines (9 mg/L).

Epimerisation may happen. Phloroglucinolysis can be used for instance for proanthocyanidins characterisation in wineAnalysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency by mean of depolymerisation James A. Kennedy, Jordan Ferrier, James F. Harbertson and Catherine Peyrot des Gachons, Am. J. Enol. Vitic. 57:4, 2006, pp. 481-485 or in the grape seed and skin tissues.

The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of tannins with time plays an important role when determining harvesting times. Tannins have molecular weights ranging from 500 to over 3,000 (gallic acid esters) and up to 20,000 (proanthocyanidins).

In addition to the alpha acids extracted from hops to provide bitterness in beer, condensed tannins are also present. These originate both from malt and hops. Trained brewmasters, particularly those in Germany, consider the presence of tannins to be a flaw. However, in some styles, the presence of this astringency is acceptable or even desired, as, for example, in a Flanders red ale.

Tannins, also known as polyphenols, are found in the xylem, bark, leaves, fruits and roots of plants. Tannin molecules undergo polymerization to join into longer molecules. Turn it into a 'protective colloids' that prevent or limit aggregation, flocculation and step haze formation and precipitation. At the same time, tannins are also one of the main sources of bitterness and astringency in wines.

Darjeeling black tea infusion: Finer black tea has a more orange tone than red as a result of higher theaflavins content. Catechin monomer structures are metabolized into dimers theaflavins and oligomers thearubigins with increasing degrees of oxidation of tea leaves. Theaflavins contribute to the bitterness and astringency of black tea. The mean amount of theaflavins in a cup of black tea (200 ml) is 12.18 mg.

Golden Monkey tea () is a black tea originating from the Fujian and Yunnan provinces in China. Only the bud and first leaf are picked, and the tea leaves are characterized by the pale gold threading. Golden Monkey tea is a black tea counterpart of Silver Needle white tea. The flavor profile of golden monkey tea is characterized by light, honeyed peach notes, and its lack of astringency.

The sour berries, or aronia berries, can be eaten raw off the bush, but are more frequently processed. They can be found in wine, jam, syrup, juice, soft spreads, tea, salsa, chili starters, extracts, beer, ice cream, gummies and tinctures. The name "chokeberry" comes from the astringency of the fruits, which create the sensation of making one's mouth pucker. Chokeberries are often mistakenly called chokecherries, the common name for Prunus virginiana.

The tree is not grown commercially yet, but is commonly found in farms and the wild. The pseudofruits are eaten locally; they are rich in vitamin C and soluble and insoluble fiber. They are said to be tastier than those of the common cashew, for being sweeter and free from astringency. Because of their short shelf life (about 10 days when refrigerated) their consumption is mostly confined to the cerrado region.

Traditional bock is a sweet, relatively strong (6.3%–7.2% by volume), lightly hopped (20–27 IBUs) lager. The beer should be clear, and colour can range from light copper to brown, with a bountiful and persistent off-white head. The aroma should be malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency.

The cold soluble extracts are obtained by subjecting the ordinary extract to a sulfiting process which transforms the phlobaphenes into completely soluble tannins. The cold soluble quebracho extracts are the most universally known and used types. The main properties of these extracts are: a very rapid penetration, a high tannin content and a relatively low percentage of non-tannins. The rather low acid and medium salt content characterise them as mild tanning extracts (low astringency).

It ripens in late autumn, is pale orange with a red cheek, often covered with a slight glaucous bloom. One joke among Southerners is to induce strangers to taste unripe persimmon fruit, as its very astringent bitterness is shocking to those unfamiliar with it. The peculiar astringency of the fruit is due to the presence of a tannin similar to that of cinchona. The seeds were used as buttons during the American Civil War.

Organic acids are essential in wine quality. The phenolic compounds such as anthocyanins and tannins help give the wine its colour, bitterness, astringency and anti-oxidant capacity. Research has shown that grapevines exposed to temperature consistently around 30 degrees Celsius had significantly lower concentrations of anthocyanins compared to grapevines exposed to temperatures consistently around 20 degrees Celsius. Temperatures around or exceeding 35 degrees Celsius are found to stall anthocyanin production as well as degrade the anthocyanins that are produced.

Fujian province Huangjin Gui (; pronounced ) is a premium variety of Chinese oolong tea traditionally from Anxi in Fujian province. Named after the yellow golden color of its budding leaves and its unique flowery aroma, it is said to be reminiscent of Osmanthus. This oolong is similar to Tieguanyin, with only a little oxidation. Consequently, it has a very flowery, delicate aroma without the astringency of a green tea or the heaviness of a Red/Black Tea.

Burow's solution preparations have been diluted and modified with amino acids to make them more palatable for use as gargles for conditions like aphthous ulcers of the mouth. In veterinary medicine, aluminium triacetate's astringency property is used for treating Mortellaro disease in hoofed animals such as cattle. Aluminium triacetate is used as a mordant agent with dyes like alizarin, both alone and in combination. Together with aluminium diacetate or with aluminium sulfacetate it is used with cotton, other cellulose fibres, and silk.

The traditional preparation method for this vegetable involves pre-treating with ash or baking soda and soaking in water to remove harshness (astringency), which is a technique known as . The shoot can be chopped and stir fried with miso to make fuki-miso which is eaten as a relish thinly spread over hot rice at meals. The bulb-like shoots are also picked fresh and fried as tempura. In Korea, it is steamed or boiled and then pressed to remove water.

The chemical structure of these extracts can be described as polymers of epicatechin. The main properties of these extracts are: a very rapid penetration, a high tannin content and a relatively low percentage of non- tannins. The rather low acid and medium salt content characterise them as mild tanning extracts (low astringency). Quebracho tannins give an important added value to the quality of leathers, such as vacchetta, belts and garments, making them more compact and tear resistant with a pleasant touch.

The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are precipitated out. They may also bind with the tannins in the wine to reduce the perception of bitterness or astringency in the wine.

Some foods, such as unripe fruits, contain tannins or calcium oxalate that cause an astringent or puckering sensation of the mucous membrane of the mouth. Examples include tea, red wine, rhubarb, some fruits of the genus Syzygium, and unripe persimmons and bananas. Less exact terms for the astringent sensation are "dry", "rough", "harsh" (especially for wine), "tart" (normally referring to sourness), "rubbery", "hard" or "styptic". When referring to wine, dry is the opposite of sweet, and does not refer to astringency.

Black pomegranate P. granatum has more than 500 named cultivars, but evidently has considerable synonymy in which the same genotype is named differently across regions of the world. Several characteristics between pomegranate genotypes vary for identification, consumer preference, preferred use, and marketing, the most important of which are fruit size, exocarp color (ranging from yellow to purple, with pink and red most common), seed-coat color (ranging from white to red), hardness of seed, maturity, juice content and its acidity, sweetness, and astringency.

Martin Andrew Crimp (born 14 February 1956 in Dartford, Kent) is a British playwright. Crimp is sometimes described as a practitioner of the "in-yer- face" school of contemporary British drama, although he rejects the label.Harriet Devine Looking Back 2006 He is notable for the astringency of his dialogue, a tone of emotional detachment, a bleak view of human relationships – none of his characters experience love or joy – and latterly, a concern for theatrical form and language rather than an interest in narrative.

Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste. Fining agents are used during winemaking to remove tannins, reduce astringency and remove microscopic particles that could cloud the wines.

A detailed description of a substance called alumen occurs in Pliny the Elder's Natural History. By comparing Pliny's description with the account of stupteria given by Dioscorides, it is obvious the two are identical. Pliny informs us that a form of alumen was found naturally in the earth, and calls it salsugoterrae. Pliny wrote that different substances were distinguished by the name of alumen, but they were all characterised by a certain degree of astringency, and were all employed in dyeing and medicine.

The processing of the fruit syrup began in Brazil in 1905 by Fara, a physician from the city of Resende, Rio de Janeiro. A soft drink factory, Guaraná Cyrilla, was launched by F. Diefenthaller in 1906 in Santa Maria, Rio Grande do Sul. The drink initially was astringent and markedly bitter and therefore its popularity did not spread. Antarctica developed a process to eliminate the astringency and bitterness, emphasizing the characteristic flavor and aroma of the fruit, launching Guaraná Champagne Antarctica in 1921.

Dianhong tea (; pronounced ) is a type of relatively high-end, gourmet Chinese black tea sometimes used in various tea blends and grown in Yunnan Province, China. The main difference between Dianhong and other Chinese black teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Dianhong tea produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter.

Instead of the name Äppler, restaurants and smaller manufacturers may instead call the beverage Schoppen or Schoppe, which actually refers to the measure of the glass. In the Frankfurt area, berries from the service tree (Sorbus domestica) may be added in small quantities to increase astringency, in which case the specific type of Apfelwein is called Speierling. In modern times, the term Speierling is often also used to refer to any more sour variety of Apfelwein, even if it lacks any juice of the service tree.

Many antioxidative compounds are also antinutrients, such as phenolic compounds, found in plant foods belonging to the families of phenolic acids, flavonoids, isoflavonoids, and tocopherols, among others. Phenolic compounds found in foods generally contribute to their astringency and may also reduce the availability of certain minerals such as zinc. Zinc deficiency is characterized by growth retardation, loss of appetite, and impaired immune function. In more severe cases, zinc deficiency causes hair loss, diarrhea, delayed sexual maturation, impotence, hypogonadism in males, and eye and skin lesions.

Salmiak liquorice candy produced in various shapes. Salty liquorice, salmiak liquorice or salmiac liquorice, is a variety of liquorice flavoured with the ingredient "salmiak salt" (sal ammoniac; ammonium chloride), and is a common confection found in the Nordic countries, Benelux, and northern Germany. Salmiak salt gives salty liquorice an astringent, salty taste (hence the name); akin to that of tannins—a characteristic of red wines, which adds both bitterness and astringency to the flavour. Consuming salmiak liquorice can stimulate either a savoury or non-savoury palate and response.

Tannat grapes Tannat is normally found in the Basque-influenced regions of France near the Pyrénées. The wine is notable for its very high tannin levels and is often blended with Cabernet Sauvignon, Cabernet franc and Fer to soften the astringency and make it more approachable. In addition to Madiran, Tannat is also produced in Irouléguy, Tursan and Béarn, and it is a minor constituent of Cahors wine. Modern winemaking in the region has begun to emphasize the fruit more and use oak aging to help soften the tannins.

These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 °F (35-38 °C), which would drastically reduce potential aromas and flavors. With the high levels of tannins, these early Barolos would require five years or more of aging in oak barrels to soften some of the astringency. Lack of understanding of proper hygiene led to less sanitary conditions than what both traditional and modernist producers maintain today.

Ambergris Ambergris from the North Sea Ambergris ( or , , ), ambergrease, or grey amber, is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, fecal odor. It acquires a sweet, earthy scent as it ages, commonly likened to the fragrance of rubbing alcohol without the vaporous chemical astringency. Ambergris has been highly valued by perfumers as a fixative that allows the scent to endure much longer, although it has been mostly replaced by synthetic ambroxide.

The ebony of commerce is derived from five different tropical species of the genus, two from India and one each from Africa, Malaya and Mauritius. The beautiful variegated coromandel wood is the product of a species found in Ceylon. It is a common misconception persimmon fruit needs frost to ripen and soften, called bletting. Some, such as the early-ripening varieties "pieper" and "NC21"(also known as "supersweet"), easily lose astringency and become completely free of it when slightly soft at the touch—these are then very sweet, even in the British climate.

Verduzzo has the potential to create a wide variety of wine styles with dry styles produced in larger quantities than the sweeter style. The sweeter styles tend to be more commercially successful, particularly the late harvest dessert wines and passito wine style made by drying the grape to near raisins after they are harvested. These sweet Verduzzos are medium bodied with a deep golden color and honeyed aromas. The drier styles have a lighter body and more astringency due to less balance of the grape's sugars with its tannin levels.

Conopholis americana, the American cancer-root, squawroot, bumeh or bear corn, is a perennial, non-photosynthesizing (or "achlorophyllous") parasitic plant, from the family Orobanchaceae and more recently from the genus Conopholis but also listed as Orobanche, native but not endemic to North America and when blooming, resembles a pine cone or cob of corn growing from the roots of mostly oak and beech trees. It gets its common name for its usage by Native American women to treat menstrual cramps and other female ailments, due to its astringency.

Tannins refer to the diverse group of chemical compounds in wine that can affect the color, aging ability and texture of the wine. While tannins cannot be smelled or tasted, they can be perceived during wine tasting by the tactile drying sensation and sense of bitterness that they can leave in the mouth. This is due to the tendency of tannins to react with proteins, such as the ones found in saliva. In food and wine pairing, foods that are high in proteins (such as red meat) are often paired with tannic wines to minimize the astringency of tannins.

Furthermore, anthocyanins were found to be positively correlated to temperatures between 16 – 22 degrees Celsius from veraison (change of colour of the berries) to harvest. Tannins give wine astringency and a “drying in the mouth” taste and also bind onto anthocyanin to give more stable molecular molecules which are important in giving long term colour in aged red wines. High tannin levels are positively correlated to commercial quality grading. As the presence of phenolic compounds in wine are affected heavily by temperature, an increase in average temperatures will affect their presence in wine regions and will therefore affect grape quality.

Polyphenols are an important component of ciders, contributing astringency, bitterness, colloidal stability and colour. The content in apples varies depending on cultivar, production practices, and part of the fruit, with the peel of an apple having more polyphenols than the flesh. The primary polyphenol in apples is procyanidins, followed by hydroxycinnamic acids in the flesh and flavonols in peel. Much of the polyphenols in the fruit are not pressed into the juice, because they bind to polysaccharides in the fruit cell wall, becoming bound to the pomace, when the cell wall is ruptured during the pressing process.

This method produced a very strong, alcoholic wine with noticeable levels of sweetness that was very successful in the English wine market. In 1693, amidst another conflict with the French, King William III of England imposed punitive levels of taxation on French wine imports. This very high level of taxation, drove even more English wine merchants to the Douro. The popularity of Port, or "blackstrap" as it was sometimes known because of its dark color and astringency, continued to increase when the War of the Spanish Succession essentially severed all trade in French wine among the English.

Tannins are normally derived from the skins, seeds, and stems of the grapes themselves (leached out during the maceration process) or from contact with oak during barrel aging. Tannins react with proteins. When paired with dishes that are high in proteins and fats (such as red meat and hard cheeses), the tannins will bind to the proteins and come across as softer. In the absence of protein from the food, such as some vegetarian dishes, the tannins will react with the proteins on the tongue and sides of the mouth—accentuating the astringency and having a drying effect on the palate.

Revu, corrigé et augmenté published in 1798 states that a marron glacé is a confit marron that is covered in caramel. The 1767 book L'agronome, ou dictionnaire portatif du cultivateur claimed that the best marrons came from the Dauphiné region in southeastern France, and contained instructions for preparing marron glacés. Chestnuts are covered with a membrane, known as a pellicle or episperm, which closely adheres to the fruit's flesh and must be removed because of its astringency. Marron nuts have a pellicle which is "superficially attached to the nut", making it easily removable from the fruit.

As the fruit enlarges over the next two to three months, the exocarp colour deepens to darker green. During this period, the fruit increases in size until its exocarp is in outside diameter, remaining hard until a final, abrupt ripening stage. The subsurface chemistry of the mangosteen exocarp comprises an array of polyphenols, including xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria and animal predation while the fruit is immature. Colour changes and softening of the exocarp are natural processes of ripening that indicates the fruit can be eaten and the seeds have finished developing.

Condensed tannins can undergo acid-catalyzed cleavage in the presence of a nucleophile like phloroglucinol (reaction called phloroglucinolysis), thioglycolic acid (thioglycolysis), benzyl mercaptan or cysteamine (processes called thiolysis) leading to the formation of oligomers that can be further analyzed. Phloroglucinolysis can be used for instance for procyanidins characterisation in wineAnalysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency by mean of depolymerisation James A. Kennedy, Jordan Ferrier, James F. Harbertson and Catherine Peyrot des Gachons, Am. J. Enol. Vitic. 57:4, 2006, pp. 481–485 or in the grape seed and skin tissues.

A small quantity of blanched almonds, slivered or whole, may also be added for crunch, often to baby eggplants, apples or grapes. Ingredients variously added during the boiling, and then discarded, include a quill of cinnamon bark, a mint bouquet, or the green, fragrant leaves of the shrub Pelargonium odoratissimum (apple geranium) or Pelargonium graveolens (rose geranium) which add some astringency and a slight aroma of frankincense and is especially popular in the Ionian islands. The overall method of preparation is essentially the same as that of marmalade, except that fruit pieces remain firm and whole; a well- made spoon sweet is chewy.

The raw nuts, though edible, have a skin which is astringent and unpleasant to eat when still moist; after drying for a time the thin skin loses its astringency but is still better removed to reach the white fruit underneath. Cooking dry in an oven or fire normally helps remove this skin. Chestnuts are traditionally roasted in their tough brown husks after removing the spiny cupules in which they grow on the tree, the husks being peeled off and discarded and the hot chestnuts dipped in salt before eating them. Roast chestnuts are traditionally sold in streets, markets and fairs by street vendors with mobile or static braziers.

Exposure to oxygen during production may improve wine, but the exposure must be limited: too much oxygen can lead to oxidation while too little can lead to reduction, either one leading to its associated wine faults. In barrel aging, the natural properties of the wood allow for gentle aeration of the wine to occur over a prolonged period. This aids in polymerization of tannin into larger molecules, which could fall out of solution, not promoting protein precipitation in the mouth and thus improving mouth astringency. The process of micro-oxygenation aims to mimic the effects of slow barrel maturation in a shorter period or for lower cost.

Sea buckthorn berries are edible and nutritious, though astringent, sour, and oily unless 'bletted' (frosted to reduce the astringency) and/or mixed as a drink with sweeter substances such as apple or grape juice. Additionally, malolactic fermentation of sea buckthorn juice reduces sourness, enhancing its sensory properties. The mechanism behind this change is transformation of malic acid into lactic acid in microbial metabolism. When the berries are pressed, the resulting sea buckthorn juice separates into three layers: on top is a thick, orange cream; in the middle, a layer containing sea buckthorn's characteristic high content of saturated and polyunsaturated fats; and the bottom layer is sediment and juice.

An Appeal, Works, Vol. VI, pp. 68-69. He compares it with fruit: > If a delicious, fragrant Fruit had a power of separating itself from that > rich spirit, fine taste, smell and colour which it receives from the virtue > of the sun, and the spirit of the air; or if it could in the beginning of > its growth, turn away from the sun, and receive no virtue from it, then it > would stand in its own first birth of wrath, sourness, bitterness, and > astringency, just as the devils do, who have turned back into their own dark > root, and rejected the light and spirit of God. An Appeal, Works, Vol.

"Gussow, Mel. "Stage: Snoopy is Back On Doghouse Singing", The New York Times, December 24, 1982, p.C6 In the 1983 West End production The Guardian reviewed "The astringency of the jokes is belied by Hal Hackady's lyrics which place great stress on the American success ethic... This innocent-looking revue certainly makes its point that the child is father of the wisecracking man; but I still can't help feeling that brevity is the soul of strip". In reviewing the 2004 London production, the Whats On Stage reviewer noted "...this is a show for all ages and all seasons - and as a sunny summer's entertainment, could hardly be bettered.

A Barbera d'Alba from Piedmont Winemakers working with Barbera have a variety of ways to deal with the grape's high acidity and moderate astringency. The most common has been through blending with varieties lacking those components and creating a softer and potentially more balanced wine as a result. In the 1970s, the French enologist Emile Peynaud recommended that Barbera producers use small oak barrels for fermentation and maturation in order to add subtle oak spice flavors and limited levels of oxygenation to soften the wine. The added oxygen would also limit the reductive quality of Barbera and the occurrence of off-odors of hydrogen sulfide that would occur in some examples.

Flavour (taste and smell), mouthfeel, chemesthesis, astringency are all determinants for the sensory evaluation of food, and these characteristics are also related to the chemical properties and the physical texture of the food, and to how the food is transformed in the mouth. Gastrophysics deals with each of these components and aims at uncovering their mutual relations, i.e. how the sensory input relates to the material composition and properties of food, and the absorption in the human body. Gastrophysics is a scientifically inspired approach to gastronomy, but it is a science in its own right, and not a discipline to service chefs in creating new dishes.

Red wine will be richer in phenols abundant in the skin and seeds, such as anthocyanin, proanthocyanidins and flavonols, whereas the phenols in white wine will essentially originate from the pulp, and these will be the phenolic acids together with lower amounts of catechins and stilbenes. Red wines will also have the phenols found in white wines. Wine simple phenols are further transformed during wine aging into complex molecules formed notably by the condensation of proanthocyanidins and anthocyanins, which explains the modification in the color. Anthocyanins react with catechins, proanthocyanidins and other wine components during wine aging to form new polymeric pigments resulting in a modification of the wine color and a lower astringency.

In winemaking, fining is the process where a substance (fining agent) is added to the wine to create an adsorbent, enzymatic or ionic bond with the suspended particles, producing larger molecules and larger particles that will precipitate out of the wine more readily and rapidly. Unlike filtration, which can only remove particulates (such as dead yeast cells and grape fragments), fining can remove soluble substances such as polymerized tannins, coloring phenols and proteins; some of these proteins can cause haziness in wines exposed to high temperatures after bottling. The reduction of tannin can reduce astringency in red wines intended for early drinking.J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pp.

After earning her Ph.D. in Food science from the University of Massachusetts Amherst, Noble was hired by UC Davis in 1974 to work in their sensory research program. After studying the techniques and application of wine tasting, Noble discovered that there was no objective framework or widely agreed upon terminology that a wine taster could use to describe things such as "earthy" aromas or the different smells of various fruits that can show up in a wine. In 1984, her research lead her to develop the "Aroma Wheel". Other research work went into how a wine's aroma and flavor can influence consumer choices as well as how wine tasters perceive astringency in wine.

Tea also contains small amounts of theobromine and theophylline, which are stimulants, and xanthines similar to caffeine. Fresh tea leaves in various stages of growth Black and green teas contain no essential nutrients in significant amounts, with the exception of the dietary mineral manganese, at 0.5 mg per cup or 26% of the Reference Daily Intake (RDI). Fluoride is sometimes present in tea; certain types of "brick tea", made from old leaves and stems, have the highest levels, enough to pose a health risk if much tea is drunk, which has been attributed to high levels of fluoride in soils, acidic soils, and long brewing. The astringency in tea can be attributed to the presence of polyphenols.

Sea buckthorn fruit contains sugars, sugar alcohols, fruit acids, vitamins (C, E, and K), polyphenols, carotenoids, fiber, amino acids, minerals, and plant sterols. Species belonging to genus Hippophae accumulate oil both in soft parts and in seed of the fruit. Oil content in soft parts is 1.5–3.0%, while in seed this is 11% of the fresh weight. For the compositions of sea buckthorn oils, see article: sea buckthorn oil. Major sugars in sea buckthorn fruits are fructose and glucose, with total sugar content of 2.7-5.3 g/100 ml of juice. Typical sourness of the fruits is due to high content of malic acid (0.8-3.2 g/100 ml of juice) while astringency is related to quinic acid (1.2-2.1 g/100 ml of juice).

Many wine lovers see natural tannins (found particularly in varietals such as Cabernet Sauvignon and often accentuated by heavy oak barrel aging) as a sign of potential longevity and ageability. Tannins impart a mouth-puckering astringency when the wine is young but "resolve" (through a chemical process called polymerization) into delicious and complex elements of "bottle bouquet" when the wine is cellared under appropriate temperature conditions, preferably in the range of a constant .Wine Lovers Page - Wine Lexicon: Tannic, tannis Such wines mellow and improve with age with the tannic "backbone" helping the wine survive for as long as 40 years or more. In many regions (such as in Bordeaux), tannic grapes such as Cabernet Sauvignon are blended with lower- tannin grapes such as Merlot or Cabernet Franc, diluting the tannic characteristics.

Other attributes may have more negative influence such as increased astringency and bitterness, precursor for browning pigments in white wine, mouthfeel and balance issues (as well as potential microbial instability) from the increased pH and the enhance need for fining agents to assist in the clarification and stabilization of the wine with the increase in suspended solids. The extent of these differences will be magnified or minimized based on the initial condition of the fruit after harvest (with moldy, damaged, sun-burnt or botryized grapes producing stark differences between free-run and pressed juice), the type of press used, the amount of pressure involved and the overall amount of movement that the grapes are subject to that could impact how much the skins and seeds are scoured and torn.

Doña Blanca (Spanish "White Lady", also known as Portuguese Dona Branca) is a white Spanish and Portuguese wine grape variety that is grown primarily in the northwest Galicia region of Spain and throughout Portugal from the Douro northward. The variety is a permitted grape in the Spanish Denominación de Origens (DOs) of Valdeorras and Monterrei in Galicia and Bierzo in nearby Castile and León.In Spain, the variety is known as Doña Blanca (except in Valdeorras where it is primarily known as Valenciana, while in Portugal it goes mainly by the name Doña Branco. The grapes have thick skins, which does well in the wet maritime climate, but it can also impart some astringency and slight bitterness even with the briefest of skin contact during production due to the high proportion of polyphenols in the skin.

This stirring also helps avoid the development of reductive sulfur compounds like mercaptans and hydrogen sulfide that can appear if the lees layer is more than 10 cm (4 inches) thick and undisturbed for more than a week. Most of the benefits associated with lees contact deals with the influence on the wine of the mannoproteins released during the autolysis of the yeast cells. Composed primarily of mannose and proteins, with some glucose, mannoproteins are often bound in the cell wall of yeast with hydrophobic aroma compounds that become volatilized as the cell wall breaks down. Not only does the release of mannoproteins impart sensory changes in the wine but they can contribute to tartrate and protein stability, help enhance the body and mouthfeel of the wine as well as decrease the perception of bitterness and astringency of tannins.

Ancient Roman writers, such as Marcus Porcius Cato, observed that wine that was left on its lees (or sediment as they knew it) exhibited different characteristics than wine that was quickly separated from its sediment. While the Romans did not understand the full chemical process or details behind the autolysis that took place, they were able to perceive the results of this autolysis in the creamy mouthfeel, reduced astringency and unique flavors and aromas that developed. With modern day understanding of autolysis, winemaking in the Champagne have strict regulation regarding the time Champagne must spend in contact with its lees in order to receive some benefit from autolysis. Under Appellation d'origine contrôlée (AOC) regulations, wines from Champagne cannot legally be sold until it has gone through autolysis in the bottle for at least 15 months with non-vintage Champagne.

Even though sun, rain, and wind may suffice in most cases to season oak, in drier climates coopers - such as Tonelería Nacional - apply up to 2000 mm (80 in) of water a year to their wood stacks in order to facilitate the seasoning process. Since French oak must be split, only 20 to 25% of the tree can be utilized; American oak may be serrated, which makes it at least twice as economical. Its more pronounced oxidation and a quicker release of aromas help wines to lose their astringency and harshness more quickly, which makes this the wood of choice for shorter maturations - six to ten months. Because of American oak’s modest tannin contribution, the perfect first fill is a wine with abundant tannins and good texture; it allows the fruit to interact harmoniously with the wood, which contributes a wide array of complex aromas and soft, yet very palatable tannins.

Richard Osborne catalogues its excellencies: > Beyond the physical impact of ... Figaro's "Largo al factotum", there is > Rossini's ear for vocal and instrumental timbres of a peculiar astringency > and brilliance, his quick-witted word-setting, and his mastery of large > musical forms with their often brilliant and explosive internal variations. > Add to that what Verdi called the opera's "abundance of true musical ideas", > and the reasons for the work's longer-term emergence as Rossini's most > popular opera buffa are not hard to find. Apart from La Cenerentola (Rome, 1817), and the "pen-and-ink sketch" farsa Adina (1818, not performed until 1826), Rossini's other works during his contract with Naples were all in the opera seria tradition. Amongst the most notable of these, all containing virtuoso singing roles, were Mosè in Egitto (1818), La donna del lago (1819), Maometto II (1820) all staged in Naples, and Semiramide, his last opera written for Italy, staged at La Fenice in Venice in 1823.

Norio Wakamoto at Desucon Frostbite 2013, Finland After graduation from Waseda University, Wakamoto initially found employment as a police officer assigned to the Tokyo Metropolitan Police Department's Anti-Riot Squad division before becoming a voice actor. The quality of Wakamoto's voice is known for uniting astringency and sharpness, usually leading him to villain roles in dubbing work and games. Examples include Oskar von Reuenthal in Legend of the Galactic Heroes, Barbatos Goetia in Tales of Destiny 2, Charles zi Britannia in Code Geass, Black Shadow in F-Zero GP Legend, Xemnas in the Kingdom Hearts series, Oda Nobunaga in Sengoku Basara, Cell in Dragon Ball Z, and Count Dracula in various Castlevania titles, and DIO from JoJo's Bizarre Adventure drama CD's. Nonetheless, Wakamoto has played numerous less antagonistic roles, such as Guilty Gear's Johnny, and has even lent his voice to comedic roles, including Mechazawa in Cromartie High School and Onsokumaru in Ninja Nonsense.

Edward Stone found that the bark of the white willow (Salix alba) could substitute for Peruvian bark in the treatment of ague. The major turning point for salicylate medicines came in 1763, when a letter from English chaplain Edward Stone was read at a meeting of the Royal Society, describing the dramatic power of willow bark extract to cure ague—an ill-defined constellation of symptoms, including intermittent fever, pain, and fatigue, that primarily referred to malaria. Inspired by the doctrine of signatures to search for a treatment for agues near the brackish waters that were known to cause it, Stone had tasted the bark of a willow tree in 1758 and noticed an astringency reminiscent of the standard—and expensive—ague cure of Peruvian bark. He collected, dried, and powdered a substantial amount of willow bark, and over the next five years tested it on a number of people sick with fever and agues.