This astringency(這個 收斂性)
Astringency is a dry, puckery, dust-in-mouth sensation typically experienced with red wines. The sensation is induced primarily by tannins such as those extracted from grape seeds and skins and wood cooperage. It is considered to be a tactile sensation transduced by free nerve endings of the trigeminal nerve and thus it is a diffuse, poorly localized sensation (Green 1993).
GREEN, B.G. 1993
Oral astringency : A tactile component of flavor.
Acta Psychologica, 84, 119- 125