Astringency in wine refers to a group of feelings that arise from the mouth’s tissues contracting, pulling, or puckering when tasting wine.
Astringency in wine was formerly thought to be one of the main flavors, along with acidity, sweetness, sourness, and especially bitterness, which it is frequently confused with. Nonetheless, it is now understood to be a tactile reaction independent of taste receptors.
The word comes from the Latin ad stringere, which means to bind. This word foreshadowed the discovery that tannins, or astringent materials, are what give young red wines their tactile quality (though some white wines, especially some Orange wines, also have this sensation).
On the other hand, the palpability of a red wine is greatly enhanced by a suitable level of astringency, which is also essential to the mouthfeel and texture of the wine. Astringent wines can be described using adjectives similar to those used to describe tannins, such as harsh, soft, green, resinous, leathery, grasping, aggressive, and supple. (see tannins polymerization for more details)
While acidity and sweetness are known to modify the astringent experience, current oenology research is actively exploring the impact of other wine components, including phenolics and especially tannins and pigmented tannins, on the astringent sensation.
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