TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

astringency [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2005-11-25

English

Subject field(s)
  • Winemaking
DEF

A tartness or sharpness in the taste of wine due to the presence of fruit acids.

CONT

The sharp taste present in all fine dinner wines. Acidity gives early-maturing and white wines liveliness and bite, as opposed to tannin which creates a mouth puckering taste in young red wine.

CONT

Acidity caused by immaturity is recognizable by a taste of tartar: this defect may be remedied by further aging.

French

Domaine(s)
  • Industrie vinicole
DEF

Astringence du vin due au manque de maturité des raisins, à une richesse excessive en tanins et en tartrates.

Spanish

Campo(s) temático(s)
  • Industria vinícola
Save record 1

Record 2 2001-03-07

English

Subject field(s)
  • Medication
  • Food Industries
OBS

astringent. Producing contraction; capable of or tending to shrink or pucker tissues or mucous membranes.

OBS

astringency: Term and definition standardized by ISO.

French

Domaine(s)
  • Médicaments
  • Industrie de l'alimentation
OBS

astringence : Terme normalisé par l'ISO et par l'AFNOR.

OBS

astringent. Se dit d'un produit qui resserre les tissus vivants et diminue les sécrétions. (Les produits astringents les plus connus sont le tanin et ses dérivés [...], l'eau des feuilles de noyer, le jus de citron [...] et l'alun [...]

OBS

astringent. Synonyme rare : restringent.

Spanish

Campo(s) temático(s)
  • Medicamentos
  • Industria alimentaria
Save record 2

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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