The quality of being astringent; a sharp, puckering, or binding effect, usually on the mouth or tissues.
A variant of astringence formed with the -cy suffix (from Latin -cia), both forms appearing in English by the 17th century. Both suffixes derive from Latin and create similar meanings with slight stylistic differences.
Tannins create astringency—that's why red wine can make your mouth feel dry and wine experts taste for 'soft' versus 'harsh' tannins, which directly measures the chemical's binding power.
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