**8. Conclusions**

Astringency is still a complex phenomenon, and despite the many efforts from researchers, it is not fully understood. However, the different *in vitro* assessments have been shown to be useful in evaluating the wine astringency. They could replace the sensory evaluation when there is no possibility of tasting wines: for low sample availability, when tasting is not permitted (as in the pandemic period due to Covid-19) or unsafe, or when too many samples must be tasted. An analytical method for astringency may be potentially useful not only in research purposes but also in the optimisation of the winemaking process and may help wine producers to improve wine quality.

*Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging*
