In order to evaluate the astringency quality of dry red wine, nine kinds of red wines with different 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 (0-8.0g/L) was added to the wine, and the absorbance at 280nm 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 polyphenols 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.