tannin

This term describes the chemical cause of that drying, puckering sensation in the mouth, often described as astringency. It is the physical reaction of proteins in the saliva precipitating, which creates a tactile feeling of roughness or dryness rather than a simple flavor.|In a culinary or oenological context, the presence of these compounds is often balanced against sugar and acidity to determine the quality and aging potential of a beverage. In industrial contexts, the focus shifts to the ability of the compound to bind to collagen in animal skins to prevent decay.