Astringency perception in a red wine context – a review

Astringency is not considered one of the modern gustatory tastes. The understanding of astringency perception has evolved considerably over the past eighty years, but the exact mechanism is still undefined. This review aims to identify the current theory of astringency perception in the context of r...

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Bibliographic Details
Published in:	OENO One
Main Authors:	Brock A. Kuhlman, José L. Aleixandre-Tudo, John Moore, Wessel du Toit
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2024-02-01
Subjects:	red wine astringency tannin lubrication oral cavity salivary pellicle
Online Access:	https://oeno-one.eu/article/view/7774

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