Definitions for "Astringent"
Related Terms:
Astringency, Chewy, Sancerre, Tannic, Raisiny, Oaky, Pinot meunier, Muscatel, Late harvest, Lush, Recioto, Sauternes, Pinot blanc, Pinot noir, Asti spumante, Vendange tardive, Corked wine, Winy, Cabernet franc, Austere, Cedary, Doux, Aftertaste, Gamay, Sur lie, Aroma, Bouquet, Noble, Merlot, Barsac, Beaujolais, Prosecco, Semillon, Champagne, Winey, Grapey, Pinot gris, Drying out, Minty, Brut, Corked, Trebbiano, Toasty, Dessert wines, Mousseux, Rancio, Plummy, Finish, Petit verdot, Cremant
Drawing together the tissues; binding; contracting; -- opposed to laxative; as, astringent medicines; a butter and astringent taste; astringent fruit.
If a wine makes your mouth pucker up, it probably has too much tannin in it. If it's a young wine, leave it to mature.
A reference to wines with a high tannic (usually green or unripe tannin) content, resulting in a drying mouthfeel. Typically a negative description mostly used for red wines.
The tannins, or acid, or combination that leaves a mouth-drying feeling. Tannin will usually decrease with age. A little bit of astringency is to be expected in robust, rich, full-bodied red wines.
the dry taste left by teas high in unoxidized polyphenols
The mouth-puckering or mouth-drying quality of a wine or beer. Often perceived as extreme " dryness," as in Cabernet Sauvignon wines. Astringency is related to tannins leeched from the skins of the grapes or fruit, or secondarily from the stems and seeds or oak barrels. The astringency of these tannins mark the major differentiation between white and red wine, after color. Although harsh in abundance, tannins help prevent oxidation and can extend the complexity and aging potential of a wine. It is for this reason that most wines suitable for long-term aging are based on highly tannic grapes. Harsh astringency in a young red wine can be softened somewhat by allowing the wine to "breath" before being enjoyed. Decanters are often used for this purpose.
That mouth puckering feeling that some wines give you. Related to, and usually caused by tannins. The sensation is accentuated by the acid in wine.
A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the upper sides of the tongue. Caused by acids increasing the saltiness.
Producing a sensation of dryness in the mouth; used to describe some wines.
Producing a puckering sensation in your mouth, such as you would experience when drinking tea. Comes primarily from tannins in the wine, which are found in grape skins, seeds and stems. Oak barrels also add tannins to the wine.
A dry, sometimes harsh taste which comes from errors in using the grain.
a term has negative connotations, meaning the wine has mouth-puckering tannins (see tannins); the wine may merely need time to soften.
Tannins produce a drying taste in the mouth. It is the tactile sensation that an excess of tannin leaves on the insides of your mouth. You can detect astringency by the 'puckering' of your mouth as the tannins hit your taste buds. Tannins come from grape-skins, seeds and oak.
Wines that leave a coarse, furry or drying sensation in the mouth. Astringency is regularly attributed to high levels of tannin or acid.
sour or bitter in taste
A sharp taste produced by tannins, which come from wood, grapeskins and seeds.
Harsh or severe.
A mouth-puckering sensation associated with high tannin (and sometimes acid).
Describes a harsh, dry, mouth-puckering sensation, usually due to high levels of tannins or acids present in red wines (and some whites).
describes wine with mouth-puckering tannins (see tannins), which have the effect of drying out the mouth.
The puckery feel one gets in his mouth when drinking a particularly tannic red wine.
The drying, mouth-puckering taste in red wine caused by a high tannin content. Not bitterness. Astringency usually softens and mellows with age in the bottle.
Sharp, tart note sometimes called mouth drying.
The “puckerish” quality of (usually) young tannic red wines, which does not necessarily make them bad and can in fact complement some foods well. Astringency tends to mellow with bottle age
harsh, severe, sharp.
A result of tannin content (and sometimes high acid), it is the aspirin-like, tea-like quality that causes a dry, puckering sensation in the mouth.
Describes a rough, harsh, puckered feel in the mouth, usually from tannin or high acidity that red wines (and a few whites) have. When the harshness stands out, the wine is 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.
A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.
A dry, mouth-puckering effect derived from high tannin (see Tannic) content that should soften and mellow as a wine matures. This effect is similar to drinking over-seeped tea or chewing on a grape stalk.
The bitter, salty taste that makes you pucker when the coffee is first felt on the anterior sides of the tongue.
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. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.
Having a dry taste associated with high tannin content, and especially typical of young wines
The rasping, dry taste of young tannins and high acidity mainly found in red wines.
The austere, drying, occasionally bitter taste felt in the mouth, usually from tannin in red wine, and occasionally in white wine.
Bitter or strange acidic taste which leaves mouth peculiarly dry, like skin of some unripe fruits. Parent Term: Taste Difficulty Level
The harsh, dry taste of immature tannin in red wines that causes the mouth to pucker.
Tannins produce astringent tastes in wine. Astringency can be detected by involuntary "puckering" of your mouth as the tannins hit your tastebuds and can produce a drying taste in the mouth. Tannins come from grape skins, seeds and wood.
detected as a puckery sensation in the mouth, produced by the wine's tannin.
Bitter; gives a drying sensation in the mouth
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.
A tea tasting term which describes a liquor which is pungent but inclined to be acidic.
Causing a dry feeling in the mouth. Wine having excess tannin will feel this way. An astringent wine may be young and in need of aging. It may also simply need to breathe.
The rough, puckery taste sensation caused by an excess of tannin in especially young red wines. It diminishes with age in the bottle.
Used to describe wines high in tannin that leave a rough, puckery dried sensation in the mouth. This generally refers to a wine that needs time in bottle for the tannins to soften, or is a negative description.
A harsh, bitter character in the flavor of a beer.
A flavor that causes puckering and a bitter impression.
This describes a rough, harsh texture that is often times from heavy tannins or high acidity. If the harshness stands out, the wine is astringent.
qualifies a wine marked by rough tannins. It will seem to dry the gums and will need to be left open to the air to soften.
The mouth puckering sensation caused by wines (usually reds) that are high in tannin. Sometimes astringency can be appealing in a wine and favorably complement food. Astringency tends to decline with bottle age.
The tea-like quality that creates the dry, puckering sensation in the mouth as a result (usually) of tannin content
Dry, puckering effect on the gums produced by tannin.
high tannin content produces dry, puckering effect.
The taste of tannins that make your mouth pucker.
Describes a rough, harsh feeling in the mouth which is due to the tannins or high acidity.
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. A wine's astringent quality often diminishes as the wine ages.
A descriptor for the textural sensation of the dryness and roughness left in the mouth (more precisely, on the gums and palate) by wines high in tannin, acid or both.
is biting, harsh, sharp, cutting, acerbic, severe, rough, acrid, mordant, caustic. It is not mild, soft, gentle.
Related Terms:
Demulcent, Allantoin, Horsetail extract, Comfrey, Chickweed, Coneflower, Gotu kola, Calendula, Aloe vera, Chamomile, Benzoyl peroxide, Vulnerary, Sage , Yarrow, Chamomile extract, Camomile, Arnica extract, Aloe, Mucilaginous, Arnica, Licorice root, Salicylic acid, Aloe vera gel, Rubefacient, Elderflower, St. john's wort, Azulene, Tonic, Diaphoretic, Astringents, Emu oil, Emollients, Valerian root, Liniment, Meadowsweet, Horsetail, Licorice extract, Anticatarrhal, Unguent, Bisabolol, Counterirritant, Aloe vera extract, Cucumber extract, Marshmallow, Depurative, Oregon grape, Damiana, Passion flower, Tea tree oil, Bladderwrack
A medicine or other substance that produces contraction in the soft organic textures, and checks discharges of blood, mucus, etc.
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.
a solution used to control bleeding
An astringent acts to contract and tighten, similar to styptic. This constricting action can help eliminate secretions and hemorrhaging. Some herbs with astringent actions are amaranth, blackberry root, black walnut, capsicum, elecampane, ephedra, fenugreek, horsetail, hydrangea, mullein, oak bark, queen of the meadow, St. John wort, slippery elm and witch hazel
a substance, such as witch hazel or alcohol, that causes skin tissue to tighten.
An herb or substance that acts upon the albumen of organic tissues to cause condensation and contraction, and restrains secretions and discharges. (Syn: Styptic)
Herb causing constriction of tissues: witch hazel, white oak bark, yellow dock, uva ursi, calendula, myrrh, horsetail, blackberry root.
An agent producing contraction of tissue or arrest of discharge.
1. Adj. Causing contraction, usually locally after topical application. 2. N. Substance causing cells to shrink, thus causing tissue contraction or stoppage of secretions and discharges; such substances may be applied to skin to harden and protect it.
Causes dehydration and the tightening and shrinking of tissues. Used to stop bleeding and close pores.
A substance that constricts tissues, used to stop bleeding, secretions, and the like.
A substance that dries out body tissues, reducing any secretion, discharge or bleeding.
contracts blood vessels and body tissue
used to shrink tissue, esp. of mucous membranes, and reduce discharge from tissues.
Causing contraction of the tissues, binding
that which constricts or contracts soft organic tissues.
a chemical substance that tends to shrink or constrict body tissues, usually locally after topical medicinal application
a substance which contracts tissues , chiefly by coagulating albumin
draws together or constricts
Shrinking or contracting of tissues in the mouth to produce a puckery effect.
a substance that cleans the skin and tightens pores.
is an alcohol lotion that dries the skin and makes the skin feel tight.
substance that contracts, dries, shrivels, or otherwise “tightens up†the surface upon which it is placed.
an agent that causes contraction or stops discharges e.g. tannic acid used in treating diarrhea.
A substance that has a tightening effect on the skin.
constricts tissue, reducing discharge and secretions.
A solution that removes oil from the skin, tightens pores, and normalizes skin after cleansing.
tightens the tissues, reduces fluid loss.
used to remove excessive moisture from the skin surface and to tighten pores and even out skin tone. Also acts as a cleanser
causes contraction of tissue and thereby restrains discharges.
Contracts muscular fiber by irritation; arrests discharges
substances that have constricting or binding effect; aids in breaking down secretions.
having a binding or contracting action on mucous membranes and tissue (Rosehip, Meadowsweet and Comfrey)
firms organs and tissues as well as reduces excretions
Contracts body tissues.
binds to mucous membranes and reduces irritation and secretions Oak bark, Blackberry root, Nettle, Witch hazel
An agent which causes the contraction of tissue.
an herb-based liquid or cream who's properties include contraction of the skin, for tightening and soothing.
Agent which causes local vasoconstiction and closing of pores
A topical agent that causes contractions in the skin.
Tightens and contract tissue, and reduce irritation, secretions & discharges Cranesbill, Witch Hazel
Binding. Causing contraction of the tissues.
Astringents contract tissue and can reduce secretions and discharges. Bilberry fruit, Blessed Thistle, Calendula, Cleavers, Cramp bark, Golden Seal, Hops, Kola nut, Muira Puama, Pipsissewa, Red root, Sheep Sorrel, Slippery Elm, Squawvine, Stillingia, St. John's Wort, Suma, Turkish Rhubarb, Uva Ursi, Yarrow, Yellow Dock.
causes contraction of organic tissue; tonic; restorative
A member of the toner family effective on oily and blemished complexions. Performs a tightening action on the skin and pores.
Causes tightening of the mucous membranes and tissues it comes in contact with.
Constricts or tightens the skin, used in facial preparations, also removes oils from the skin.
Contracts, tightens and binds tissue.
Mouthfeel characteristic that "draws" the tongue and tissues, often apparent as after-taste.
1. Med. Tending to draw together or constrict tissue : STYPTIC. 2. Harsh : severe. An astringent substance or drug, as alum.
Contracts, firms, and strengthens skin and other tissue; reduces secretions.
astringents have a binding action on mucous membranes, skin, and other tissue. They reduce irritation and inflammation, and create a barrier against infection that is to wounds and burns.
An agent with a drawing together or binding effect. Used to stop hemorrhages, mucous or infectious discharges.
causes contraction of tissues
Increases tissue tone/ firmness; contracts tissue.
Contracts organic tissue, reducing secretions.
used to remove skin surface oils and to temporarily help appearance of pores
Contracts tissue, including blood vessels, lessening secretions. Bacteriostatic Hampers the growth of bacteria.
an agent that contracts or shrinks tissues; it's used to decrease secretions or control bleeding.
an agent that tends to constrict tissues, stop secretions or control bleeding.
Tightens, binds, and contracts tissue
A drug which contracts tissues and lessens secretions.
A substance which tightens tissues and reduces secretions. It tightens pores.
causing soft body parts to contract, reducing blood flow.
causes contraction and arrests discharges.
an agent, which contract tissues and checks secretions, allay inflammations, acts as styptic (stops capillary blood flow), stimulates epithelial growth locally, acts as antiseptic and protective
Contains constricting agents.
herbs which draw or tighten particularly in reference to skin tissue.
A substance that has a constricting or binding effect
Shrinks tissues and prevents secretion of fluids.
Causing contraction of organic tissue
Tightens mucous membranes and skin, reducing secretions and bleeding from abrasions.
A substance that dries or tightens the surface in on which it is applied.
A cooling liquid containing high amounts of alcohol, used to freshen the skin by removing surface oils and temporarily contracting the pores. Astringents are useful for people with oily or combination skin. But they can be too harsh for dry skin, which may benefit instead from a no-alcohol facial toner.
High tannic acid content giving a furry feeling on the tongue.
agent that constricts and binds by coagulation of proteins a cell surface
An astringent, as part of the facial cleansing system, is commonly known as toner, and it controls oily skin and lowers the pH of the face after cleansing. Basically, it draws tissues together
The effect of some herbal and other ingredients which results in a tightening action of the skin with diminishing of the pores. Also a member of the toner family effective on oily/blemished complexions.
tones, tightens.
Affects endocrine system and hormone function due to its ability to cause contraction of tissues.
Critical term usually used to describe a relatively tannic white wine.
Capable of tightening soft tissues in the body. Astringents are used to stop bleeding, to reduce inflammation, and to stop diarrhea.
Toner helpful in controlling surface oils and in lowering the pH after cleansing.
Bind mucous membranes, skin and other exposed tissue. When used to stop internal or external bleeding it is called styptic.
An agent that causes tissue to contract.
Contracts body tissue and checks secretions
Related Topic"Agent causing contraction, especially after topical application..."
Any substance or agent that causes tissues to contract or that inhibits secretion of fluids such as mucus or blood. find all NHC pages containing: astringent
Herbal action. Tightens mucous membranes and skin
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strongtoner
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a special botanical-based formulation containing the powerful whitening agent, purified licorice extract, and the natural fruit extracts of Alpha-hydroxy Acids (AHA) for exfoliant (micro-peeling) action
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Hypotensive Receptor
Stern; austere; as, an astringent type of virtue.
for all intense and purposes same as agressive.
a cleanser containing alcohol