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Tannins, proteins, and astringency
4 min 45 secN03After Linked Level 1 lesson
Glossary
Terms that have earned their place
- Astringency
- A drying, roughing tactile response shaped by tannins, saliva, and the wine matrix.
- Salivary protein
- A protein in saliva; interactions between some of these proteins and tannins contribute to changes in lubrication and astringency.
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Sources and further reading
Sources support the teaching model; they do not make promotional regional descriptions universal bottle guarantees.