Synonymer & Information om | Engelska ordet ASTRINGENCY

Exempel på hur man kan använda ASTRINGENCY i en mening

• It acquires a sweet, earthy scent as it ages, commonly likened to the fragrance of isopropyl alcohol without the vaporous chemical astringency.
• His heroes weren't soft-eyed and bucolic; he brought good-humored toughness to the movies, and energy and astringency.
• The name "chokeberry" comes from the astringency of the fruits, which create the sensation of making one's mouth pucker.
• The astringency renders the fruit somewhat unpalatable, but after it has been subjected to the action of frost, or has become partially rotted or "bletted" like a medlar, its flavor is improved.
• Salmiak salt gives salty liquorice an astringent, salty taste, akin to that of tannins—a characteristic of red wines, which adds bitterness and astringency to the flavour.
• The wine is notable for its very high tannin levels and is often blended with Cabernet Sauvignon, Cabernet franc and Fer to soften the astringency and make it more approachable.
• Characteristics which may be emphasized or deemphasized by different preparation methods include: acidity (brightness), aroma (especially more delicate floral and citrus notes), mouthfeel (body), astringency, bitterness (both positive and negative), and the duration and intensity of flavour perception in the mouth (finish).
• During the last decade a CO₂ treatment procedure has been perfected by which nearly all Rojo Brillante kakis are treated to remove astringency while still retaining their firmness and keeping qualities.
• " Pitchfork placed the album at number 49 on its list of "The 50 Best IDM Albums of All Time", with Ned Raggett opining that Kid606 "helped upend IDM’s stereotype of bloodless astringency" and that the album was "a kaleidoscopic effort and a half.
• Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving mouthfeel and aftertaste.
• Other research work went into how a wine's aroma and flavor can influence consumer choices as well as how wine tasters perceive astringency in wine.
• Shirley Eaton, acting come-hither with supreme lack of restraint, beams her way good-humouredly through a non-existent role, and only Thora Hird, with her bitter aggressiveness, can bring a dash of badly needed astringency into this rather assorted mixture of established gags.
• The chemical process and details of autolysis were not originally understood scientifically, but the positive effects such as a creamy mouthfeel, breadlike and floral aromas, and reduced astringency were noticed early in the history of wine.
• Not only does the release of mannoproteins impart sensory changes in the wine but they can contribute to tartrate and protein stability, help enhance the body and mouthfeel of the wine as well as decrease the perception of bitterness and astringency of tannins.

• “…a man of many contrasts: modest and diffident by temperament but clear-cut and forthright in his opinions; a quizzical observer and recorder of odd concrete facts but given to abstract speculation in matters of philosophy and religion; essentially kind but prone to astringency and even tartness in his comments; essentially truthful but a fascinating and shameless embroiderer of the truth; careful in money matters and somewhat absorbed in them, but extremely generous with all he had.

• Flavour (taste and smell), mouthfeel, chemesthesis, astringency are all determinants for the sensory evaluation of food, and these characteristics are also related to the chemical properties and the physical texture of the food, and to how the food is transformed in the mouth.

Förberedelsen av sidan tog: 213,76 ms.