{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Why Does Wine Make Your Mouth Feel Dry?' data-url='/boclips/videos/625f61fcb310026c2c6596a3' data-video-url='/boclips/videos/625f61fcb310026c2c6596a3' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nWhy Does Wine Make Your Mouth Feel Dry?\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30358007\" href=\"/search?publisher_ids%5B%5D=30358007\"\u003eMinuteEarth\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eCheck out our new website! 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Thanks also to our supporters on ___________________________________________ Astringent plant chemicals called tannins bind proteins on mucous membrane and skin,...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eCheck out our new \u003ca href='https://www.minuteearth.com/' target='_blank' rel='nofollow'\u003ewebsite!\u003c/a\u003e Thanks to Squarespace for sponsoring this \u003ca href='http://www.squarespace.com/minuteearth' target='_blank' rel='nofollow'\u003evideo.\u003c/a\u003e Thanks also to our supporters \u003ca href='https://www.patreon.com/MinuteEarth' target='_blank' rel='nofollow'\u003eon\u003c/a\u003e ___________________________________________ Astringent plant chemicals called tannins bind proteins on mucous membrane and skin, generating a prickly, puckery mouthfeel from foods and letting us “tan” skins into leather. ___________________________________________ If you want to learn more about this topic, start your googling here: Tannin: a yellow or brownish chemical present in some plant tissues, used in leather production and ink manufacture, and a contributor to the sensation of astringency Astringency: the sensation caused by the contraction of body tissues due to tannins, often called “mouthfeel” Polyphenol: a chemical compound containing more than one phenolic hydroxyl group, of which tannins are a major group Phenolic: a chemical compound with a hydroxyl group (oxygen \u0026 hydrogen) linked directly to a benzene ring ___________________________________________ Credits (and Twitter handles): Script Writer: Alex Reich (@alexhreich) Script Editor: Kate Yoshida (@KateYoshida) Video Illustrator: Ever Salazar (@eversalazar) Video Director: Henry Reich (@MinutePhysics) Video Narrator: Emily Elert (@eelert) With Contributions From: Peter Reich, David Goldenberg Music by: Nathaniel \u003ca href='http://www.soundcloud.com/drschroeder' target='_blank' rel='nofollow'\u003eSchroeder\u003c/a\u003e _________________________________________ Like our videos? 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P. 2011. Tannins in plant–herbivore interactions. Phytochemistry, 72(13), 1551-\u003ca href='http://www.sciencedirect.com/science/article/pii/S0031942211000690' target='_blank' rel='nofollow'\u003e1565.\u003c/a\u003e Covington, A. D. 1997. Modern tanning chemistry. Chemical Society Reviews, 26(2), 111-\u003ca href='http://pubs.rsc.org/en/content/articlehtml/1997/cs/cs9972600111' target='_blank' rel='nofollow'\u003e126.\u003c/a\u003e Covington, A. D. 2009. Tanning chemistry: the science of leather. Royal Society of Chemistry. Covington, A., Mar 2017, personal communication. Gawel, R. 1998. Red wine astringency: a review. Australian Journal of Grape and Wine Research, 4(2), 74-\u003ca href='http://onlinelibrary.wiley.com/doi/10.1111/j.1755-0238.1998.tb00137.x/full' target='_blank' rel='nofollow'\u003e95.\u003c/a\u003e Lesschaeve, I. \u0026 A.C. Noble. 2005. Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. The American journal of clinical nutrition 81, no. 1: 330S-\u003ca href='http://ajcn.nutrition.org/content/81/1/330S.full' target='_blank' rel='nofollow'\u003e335S.\u003c/a\u003e McGee, H. 2004. On food and cooking: the science and lore of the kitchen. Simon and Schuster. 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