What is the sensation described as astringency in beverages?

Astringency is primarily described as a dry mouthfeel sensation that occurs when certain compounds, most notably tannins found in beverages such as wine, tea, and some beers, come into contact with the proteins in saliva and oral tissues. This reaction causes a feeling of puckering or dryness in the mouth, often compared to the sensation one experiences when consuming unripe fruits. Astringency can significantly affect the overall tasting experience by influencing how flavors are perceived and can balance sweetness or fat in food pairings.

While sourness, sweetness, and bitterness may be prevalent taste sensations associated with various beverages, they do not accurately capture the unique tactile experience known as astringency. Astringency specifically pertains to the texture and sensory perception rather than traditional taste categories. Understanding this distinction is crucial for anyone engaged in tasting and evaluating beverages at an advanced level.