SEARCH Articles Figures Tables Acid, role in bitterness and astringency Antiviral Astringent Astringency Cabernet Sauvignon wines Astringency alkaloid Astringency during wine aging Astringency flavanols Astringency flavonoid Astringency perception Astringency phenolic acid Astringency proteins structures Astringency removal Astringency tannin Astringency wine aging Astringency, flavor factor Astringent Astringent Astringent General Astringent Mass Astringent agent Astringent cinchona Astringent flavours Astringent myrrh Astringent principles Astringent substances Astringent tannic acid Astringent taste Astringent witch hazel Bitter/astringent flavors Bitterness and astringency CHEMICAL COMPOUNDS astringents Cheese astringency Cosmetics astringents Drugs astringents Flavor astringency Fruit astringent taste Proline astringency Red wine astringency Relationship Between Degree of Astringency Based on Organoleptic Tests and Phenolic Content Relative astringency Removal of Astringency Role in bitterness and astringency SUBJECTS astringents Sensation astringent Substances, acidic astringent Tannic acid, astringency Tannin astringency, increasing Tannins astringent Taste astringency Taste, acid astringent United States astringents Wine astringency