Cranberry juice in its earliest, purest form was far more astringent than the version now sold commercially.
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Sheila Heti's "How Should A Person Be?" and, in a more astringent mode, Rachel Cusk's "Outline," present female subjectivity as fragmentary or contingent.
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Mr. Gottlieb ran that magazine smoothly and sanely until he too was defenestrated, five years later, to make room for a more astringent change agent in Tina Brown.
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But fermented foods thus preserved tend to be more astringent and less subtle than those that live on in the consumer, and they have none of their biological diversity.
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"There once were days so bright," the soloist sings to wistful music that could be outtakes from Copland's opera "The Tender Land," but with a more astringent harmonic language.
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Although citrus fruits do not contain tannins, orange-colored juices often contain tannins from food colouring. Apple, grape and berry juices all contain high amounts of tannins. Sometimes tannins are even added to juices and ciders to create a more astringent feel to the taste.
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A change took place in Tubin's style at the end of the 1940s; the music became harmonically more astringent. The finale of the seventh symphony makes much use of a theme with all twelve notes, though it is tonal. The shift to a less nationalistic and more international style came after Tubin had fled Estonia to Sweden. Conductor Olav Roots, Eduard Tubin and double-bassist in Stockholm Concert Hall in 1947.
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The bleak tone, and in particular the lack of an optimistic conclusion, made it unsuitable as propaganda at home or abroad. Shostakovich's friend Ivan Sollertinsky noted that, "the music is significantly tougher and more astringent than the Fifth or the Seventh and for that reason is unlikely to become popular".Mikheyeva, I.I. Sollertinsky:zhizn' i naslediye. The government responded by giving it the subtitle the Stalingrad Symphony and portraying it as a memorial to those killed in that battle.
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Harrison, 255–256. The concerto is in three movements: # Allegro vivace (G minor). # Largo (C major) # Allegro vivace (G minor → D Major → G major) Rachmaninoff had already been making a more extensive use of short thematic motifs and strong rhythmic patterns in his Op. 32 Preludes, in place of what was called the "unmentionable restlessness" that made his work, especially the concertos, a distressing experience for some musicians. This refinement of musical language, especially in orchestration, went back at least to The Bells and a more astringent tone was already noticeable in songs like "The Raising of Lazarus", Op. 34, No. 6.
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Their more astringent, post–romantic style undoubtedly coloured Mucha's own manner of writing. But with her deep love of Scottish folk music, which she often quoted in her works, she remained closer to the interests of older composers, such as Ralph Vaughan Williams (1872-1958) or Béla Bartok (1881-1945) who she particularly admired. Igor Stravinsky was another “modern” whose music held a great fascination for her and she was endlessly interested in how composers constructed and scored their works. Mucha's first encounter with Czech music had been shortly before the Second World War when she had heard the young prodigy Vitěslava Kapralová (b.
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In red wine production, the grapes are also crushed but pressing usually doesn't take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color, tannins and other phenolics from the skin. Approximately 60-70% of the available juice within the grape berry, the free-run juice, can be released by the crushing process and doesn't require the use of the press. The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity, potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine.
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The amount of pressure applied (and speed) will depend on the winemaker's preference with additional pressure increasing the likelihood that the skins and seeds of the grapes will be scoured and torn, releasing tannins and other phenolic compounds that could make the juice more astringent and bitter. Typically mechanized batch presses will begin at less than 1 bar (slightly less than 1 atm) of pressure and gradually increase to a maximum of 4 to 6 bars over a course of 1 to 2 hours. The slower that the pressure is applied and gradually increased, the more gentle the overall pressing will be. There are several different types of batch presses, each with its own benefits and disadvantages.
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In red wine production, the grapes are also crushed but pressing usually does not take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color, tannins and other phenolics from the skin. Approximately 60-70% of the available juice within the grape berry, the free-run juice, can be released by the crushing process and does not require the use of the press. The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity, potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine.
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