Description (also drying or unripe tannins or tannins) for the negatively understood mouth-drying, rough or strongly astringent effect in the context of a wine's flavour. However, this is not a flavour, but a trigeminal (tactile) sensory impression. These are particularly fine-grained tannins that give the impression of fine sand in the mouth and taste rather unpleasantly "edgy". They are also known as "bad tannins". As a rule, this does not change as the wine matures. This is caused by unripe grapes.
In contrast, the "good or ripe tannins" are coarse-grained and convey a "soft" impression. Incidentally, an original exercise can be used to check whether the tannins are "good" or "bad". If you can whistle after tasting a tannin-accentuated wine, it was "good". Another characteristic is that they stimulate salivation. A term used in the USA for an overly pronounced tannic flavour is tannin to lose.
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