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Key Wine Components in Mouthfeel Perception

Through experimental design, a team of French and Australian researchers takes on the task of dividing astringency into sub-qualities.
Nov 2011 Issue of Wine Business Monthly
Astringency and I never got along well. And I am not referring to the sensation—I am talking about the term. Defined as a puckering, rubbing and contracting feeling between the tongue and the walls of the mouth, it forced me to stay alert to avoid confusion with any bitter or strongly acidic sensation while struggling to keep the boundaries of each clear. Time went by, and my relationship with astringency hardly got any better. On the contrary, it seemed as if it had grown increasingly com...
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