In order to evaluate the astringency quality of dry red wine, nine kinds of red wines with dif-ferent tannin contents from eastern Helan Mountain were collected. The polyphenols and tannin contents of sample wines were detected. The sensory qualities of astringency of sample wines were quantified by trained tasting panelists. Based on the principle of the reaction of saliva albumen and wine tannin, the ovalbumin model solution (0-8. 0 g/L) was added to the wine, and the absorbance at 280 nm of each supernatant was measured. The results showed that the dry astringency positively correlated with puckery astringency, which positively correlated with polyphenols, tannin, and the a values ( decline rate of A280 ) . The velvety astringency was negatively correlative with bitter, and they weren’t correlative with dry and puckery astringency, polyphenols, tannin and the a values. Velvety astringency maybe correlative with appropriate oak ageing. The main sources of dry and puckery astringency of dry red wine were poly-phenols and tannin. The method predicting wine astringency based on the albumen precipitate has the limitation. Velvety astringency maybe from the soften process of tannin during the appropriate ageing treatment.%为了正确评价干红葡萄酒涩感质量，实验以贺兰山东麓产区9款单宁含量有差异的干红葡萄酒为研究对象，分析供试酒样的多酚、单宁含量，培训品评员，进行供试酒样的涩感特征的感官量化分析，同时模拟口腔唾液蛋白与葡萄酒单宁的结合反应，添加不同卵清蛋白溶液(0~8.0 g/L)絮凝单宁，分析A280下降趋势。结果表明，干红葡萄酒的干涩与糙涩之间极显著正相关，并且它们与多酚、单宁含量极显著正相关，也与添加卵清蛋白引起A280下降的速率a值极显著正相关；干红葡萄酒的绒涩感与苦味之间显著负相关，它们与干涩、糙涩、多酚、单宁以及a值之间无显著相关性，绒涩感可能与合适的橡木桶陈酿之间有联系。干涩和糙涩主要来源于多酚和单宁，基于蛋白沉淀法预测葡萄酒的涩感质量具有局限性，绒涩感可能产生于合理陈酿中的单宁柔化过程。
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