A characteristic of beer taste mostly caused by tannins, oxidized (phenols), and various aldehydes (in stale beer). Astringency can cause the mouth to pucker and is often perceived as dryness.

A sensory phenomenon characterized by a dry, puckery feeling in the mouth. Often present in tea and red wine.

(n) a sharp astringent taste; the taste experience when a substance causes the mouth to pucker(n) the ability to contract or draw together soft body tissues to check blood flow or restrict secretion o [..]

Taste sharp dry taste caused by unoxidized polyphenols

Contractive sensation in the taste buds, due to the tannins in a wine that is moderated by ageing.

The degree of astringency (how much a wine makes your mouth pucker) depends upon the amount of tannin a wine has absorbed from the skins and seeds of the grapes. A moderate amount of astringency is de [..]

The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.