Product Description
Sensory Terms
– Drying
– Tightening
– Tea dryness
Cause of Flavour
Astringency is a part of many different beverages, created by polyphenols that react with proteins lining the mouth to produce the characteristic dry mouthfeel.
Levels of astringent that are too high are seen as a negative impact character.
Other Information
Beer Flavour Wheel Number: 1340
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
This flavour standard contains a unique FlavorActiV formulation that is different from typical astringent imparting flavours such as tanic acid and aluminium sulphate. This unique formula can generate additional foam during prepration – please dilute 1 capsule in 50-100 ml of liquid and then swirl before topping up to 1 litre.
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