Astringent and bitter

涩苦───Astringent and bitter

The sweet and sour vinegar astringent but not bitter strong spicy wine.───而醋有酸甜涩，却没有酒的香辣苦烈。

fruits with both astringent and bitter taste, the contents of chlorogenic acid, catechin, epicatechin, phloridzin, and procyanidins were the highest.───均较强的果实其绿原酸、儿茶素、表儿茶素、根皮素和原花青素含量最高。

Tannins from the skins and sometimes stems of grapes and the oak barrels used for aging cause the bitter or astringent aftertaste in some red wines.───在一些红葡萄酒中，葡萄皮、葡萄梗和熟成用的橡木桶所带来的单宁会给人带来苦味或收敛性的感觉。

In fruits with both astringent and bitter taste, the contents of chlorogenic acid, catechin, epicatechin, phloridzin, and procyanidins were the highest.