Pronunciation: [ɐstɹˈɪnd͡ʒənsi] (IPA) 
The word "astringency" is spelled with the IPA symbols /əˈstrɪndʒənsi/. The first sound, /ə/, is the schwa sound and is pronounced as "uh". The second sound, /ˈstrɪndʒ/, represents the "string" sound followed by a "j" sound. The final sound, /ənsi/, is pronounced like "en-see". Astringency refers to the sensation of dryness or puckering in the mouth caused by certain foods or drinks, such as red wine or unripe fruit.
Astringency is a term that refers to a sensory attribute primarily experienced in taste, but also often associated with the tactile perception of food and beverages. It characterizes the puckering or drying sensation felt in the mouth, often described as rough, harsh, or sharp. Astringency is primarily caused by certain substances, known as tannins or polyphenols, which have the ability to bind to proteins and other organic compounds in the mouth, resulting in a contraction or tightening of tissues.
In taste, astringency is often associated with fruit or plant-derived products like unripe fruits, black tea, red wine, or dark chocolate. This characteristic can be subjective, as individuals have varying responses to the same level of astringency, influenced by factors such as genetic differences and previous exposure to astringent substances.
In addition to taste, astringency may also be perceived through touch or mouthfeel. This tactile sensation can be described as a rough, grainy, or drying feeling on the tongue and gums, which can linger after consumption. While astringency is often associated with foods and beverages, it can also be found in some mouthwashes or cosmetic products that are intended to create a tightening or drying effect.
Overall, astringency refers to the sensation of dryness, roughness, or puckering experienced in the mouth, primarily caused by the presence of tannins or polyphenols in certain foods, beverages, or other products.
The quality of being astringent.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "astringency" originated from the Latin word "astringentia", which is derived from the verb "astringere". "Astringere" consists of two parts: "ad", meaning "to", and "stringere", meaning "to bind" or "to tighten". Over time, the term "astringentia" evolved to refer to substances or qualities that cause binding or tightening. In English, "astringency" first appeared in the mid-17th century with a similar meaning, specifically denoting the taste sensation of puckering or tightening in the mouth caused by certain substances, such as unripe fruit or strong tea.
