Examples of using Astringency in English and their translations into Spanish
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Colloquial
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Official
In white wines there are lower tannins, which reduces astringency and enhances the jamón flavours.
balanced on the palate, without astringency or tannin.
This complexity makes it clear why not only hops can give the beer bitterness and astringency.
Let me explain: quinic acid is responsible for bitterness and astringency in coffee.
with its varieties, grades, astringency and mouth are part of the language.
bitterness, astringency, fruitiness, herbaceousness, etc.
Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency.
aler a few minutes astringency appears positive.
decreasing astringency and enhancing body
the premium grade and therefore carries a little more astringency in its flavour.
such as the polyphenols responsible for astringency.
very light colour, aroma, and mild astringency.
a harmonious taste and pleasant astringency.
In addition to being responsible for the aroma, astringency, taste, brightness,
Greater tartness, bitterness and astringency o Mangos cut from Tommy Atkins at 6 lbs. tended to have a glossier and moist appearance,
decrease tannic astringency, remove astringent notes,
dried to reduce bitterness and astringency, and to develop the fudgey flavor notes as well as other flavors like nut or dried fruit notes.
is why astringency goes low
so we can get little acidity, less astringency, and be able to get more consistency with the humidity at the end of the drying process.
clean first contact in the mouth, remembering us the same olfactory perceptions but emphasizing the astringency of Cornezuelo Artichoke.