随着葡萄酒变陈，酒中的苦涩味就会消失。
单宁有茶的涩味、颜色和香味。
涩味：脾、胃、肠、肺功能失调。
Astringent taste: spleen, stomach, intestinal and lungs dysfunctions.
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.
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.
无臭，有涩味。
粗糙的：用于形容涩味葡萄酒的单宁或高酒精含量高。
Harsh: Used to describe astringent wines that are tannic or high in alcohol.
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.
更引人注目的是餐后甜点，由沙棘果调制出来的火红和涩味的果汁。
Even more striking was the dessert, concocted out of the lurid and astringent juice of the sea-buckthorn berry.
俗称茶单宁，是茶叶特有成份，具有苦、涩味及收敛性。
Commonly known as tea tannin, is a unique composition of tea, with bitter, astringent and convergence.
因此，其存在价值的苦涩味道，而且也将丰富您的日常饮食。
Therefore, the bitter taste of its own value of existence, but also will enrich your daily diet.
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.
桑椹果汁经冻藏解冻后，单宁含量减少了22%，涩味减轻。
The content of tannin decreased for 22% after the juice frozen and thawed, and astringency alleviated.
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.
浓郁酸冽的莱姆汁混合着充满防腐剂涩味的冰镇伏特加——棒极了。
The tangy tartness of the lime juice combined with the antiseptic astringency of the icy-cold vodka-wonderful.
后味中微妙的苦味与之前的甜味形成对比，让人想起柑橘的涩味。
The lingering finish includes a subtle contrasting bitterness reminiscent of citrus zest.
该配方可掩盖荷叶的苦涩味，茶汤清爽可口，具有多种保健功能。
The formula can cover up the bitter and puckery taste. The tea tastes cool, refreshing and palatable and it may help human 'health in several aspects.
描述色较深，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.
小黄瓜洗净，切丝，加少许糖放入冷开水浸3分钟，去除涩味后取出沥干。
Rinse cucumber well and shred, then soak in cold water with a little sugar added for 3 minutes. Remove and drain well.
同时，水分和部分酸性化学品蒸发到空气中，产生更顺滑、更少涩味的巧克力。
At the same time moisture and some acidic chemicals were evaporated into the air, producing a smoother, less astringent tasting chocolate.
苦涩味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。
In fruits with both astringent and bitter taste, the contents of chlorogenic acid, catechin, epicatechin, phloridzin, and procyanidins were the highest.
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.
绿茶富含多元酚类，后者是给予绿茶苦涩味道的植物化学物质，具有强效的抗氧化特性。
Green tea is chock-full of polyphenols, phytochemicals with potent antioxidant properties that give green tea its bitter flavor.
比较试验表明，本发明饮料去除了传统梅子饮料的涩味，具有更好的口味，适合上市销售。
According to compassion tests, the drink without puckery taste of the conventional plum drink has better taste and is adaptable to sales in the market.
本文就茶叶中茶多酚的感官性质、茶汤涩味分析及茶多酚对茶叶涩味的影响等方面进行综述。
This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions.
故遮光后茶叶的持嫩性增加、鲜爽度提高、苦涩味减少，颜色较对照绿，从而提高了绿茶的品质。
Thus, tea tenderness enhanced, the taste of fresh and brisk increased, the taste of bitterness reduced and the colour of tea got greener. In a word, tea quality enhanced.
在那里，800多名来自各界和全国各地的人搭起自己的小屋或摊位，用这种有涩味的绿色饮料进行款待。
And there, over 800 people from all walks of life and all parts of the country set up their huts or stalls to serve and be served the astringent green beverage.
因为如此，亦直接影响其酿酒后的副产物-高粱酒糟酸、苦、涩味及其他不良风味等适口性不佳之重要原因。
This is an important reason why sorghum distillery residue, a by-product of sorghum distillery that tastes sour, bitter, astringent, and other undesirable flavor, are of such poor palatability.
因为如此，亦直接影响其酿酒后的副产物-高粱酒糟酸、苦、涩味及其他不良风味等适口性不佳之重要原因。
This is an important reason why sorghum distillery residue, a by-product of sorghum distillery that tastes sour, bitter, astringent, and other undesirable flavor, are of such poor palatability.
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