涩味

生长于夏季凉爽地区的许多品种则变得较有涩味。

Many cultivars become more astringent when grown under cool summer temperatures .

绿茶的“绿叶在一个清汤具有强烈涩味特色”。

Green tea has the characteristics of " green leaves in a clear soup with a strong astringent taste " .

坚果的胚乳由于存在丹宁，所以有显著的涩味

The endosperm of the nut owes its marked degree of astringency .

单宁有茶的涩味、颜色和香味。

Tannins give tea astringency , colour , and some flavour .

高山栽培，果实成熟时不会残留涩味。

The mountain cultivation , the fruit is mature when cannot remain the astringency .

会造成煎焙时有煎斑，且会产生苦味及涩味。

Cause when baked fried grouper fry , and will produce bitterness and astringency .

它还是白酒苦味或涩味的主要来源之一。

It is also one of the main sources to bitterness and acerbity of liquor .

色较深，香味充分，酸度适中，回味涩度控制的好，无涩味。

It has dark color and sweet smell , medium sourness , well controlled aftertaste , no acerbity .

即使用水浸泡一周的时间，这种草还是带有强烈的涩味。

Even after it is soaked in water for a week , the grass has a strong mouth-puckering taste .

在周作人的文论和创作实情中，涩味和余情这两个概念相互关联，并且有深刻的内在意义。

The puckery smell and unnecessary emotions are two mutual relational and deep meaning concepts in ZHOU Zuo ren 's essays and creation .

涩味是茶叶滋味中极重要的感官性质，对茶叶总体质量至关重要。

Astringency is the principal sensory notes of tea tastes , and show a great influence on the total sensory quality of tea .

坚硬的：品尝术语，用来指葡萄酒有涩味，通常是单宁酸含量高的结果。

Tough : Tasting term used to indicate a wine with a harsh taste , usually as a result of high tannin content .

甜辣对虾味道恰到好处，根本无需铜勺的涩味助阵，更无需劳金勺之大驾。

The sweet-peppery prawns were perfectly balanced , and did not require an astringent lick of copper , or even a smear of gold .

对白酒酸、辣、涩味产生的原因作了分析，并提出预防措施。

The reasons of acid taste , biting taste and puckery taste in liquor were analysed in this article and the prevention methods were suggested .

甜菊糖的苦味、涩味和金属味与蔗糖有显著差异，其它风味指标与蔗糖接近，甜菊糖最突出的不良风味是苦味。

The bitterness , astringent and metallic tastes were significantly different from those of sucrose . The remaining attributes of Stevia were close to sucrose .

这是因为太阳光照越少，茶叶生成的叶绿素就会越多，同时多酚类物质就会越少，而茶本身那种奇异的涩味便是源自于后面一类分子。

Less sun causes them to produce more chlorophyll as well as fewer polyphenols , a class of molecules that imparts tea 's singular astringency .

每次他亲吻你以后嘴角留下的只是一股苦涩的坏糖精味。生长于夏季凉爽地区的许多品种则变得较有涩味。

And every time he kisses you , you get the taste of saccharine . Many cultivars become more astringent when grown under cool summer temperatures .

口感：丹宁圆润，口感较温润丰满，加上涩味也比较低一些，所以常让人觉得喝起来特别肥润，而且柔顺可口。

Palate : Tannin mellow , the taste fells full bodied , adding to thd acrid oder is very low , so it fells very mellow an delicious when drinking .

此外，如果烘焙的豆子出油，则表示已经变质，不但香醇度降低，而且会出现涩味和酸味。

In addition , if baked beans out of the oil , then that has changed , not only alcohol was reduced , and there will be astringent and sour .

在茶叶化学界最负盛名的恐怕要数茶黄素了，这是一团纠结在一起的碳环，因了它的存在，红茶多了几分红润的色泽，还多了些许涩味。

The most famous in tea-chemistry circles is probably theaflavin , a tangle of carbon rings responsible for some of the ruddy colour of black teas as well as some of the astringency .

该文阐述龙眼酒生产中存在的问题，从原料的处理，活性干酵母的应用，龙眼酒苦、涩味的处理，色泽的变化等方面提出了解决的办法。

Some problems in the production of longan wine were introduced dealing with treatment of raw material , application of active dry yeast , treatment of bitterness and astringency in longan wine , and change of color .

用正交试验分析荔枝干浸提液提取的最佳条件，研究其涩味脱除法及荔枝保健口服液的制备工艺。

The optimum conditions for extracting juice from dried litchi were studied by orthogonal experiment , while researches were made on the methods of removing astringent flavor substances from litchi juice and the processing techniques of litchi health oral solution .