This is the term used to describe how a beer feels in your mouth. Good descriptors for mouthfeel include “dryâ€, “crispâ€, “smoothâ€, “cleanâ€, “fullâ€, “richâ€, “effervescentâ€, “carbonated†and “harshâ€. Mouthfeel can help you determine the “body†of a beer ranging from light to full bodied beer.
How a beer feels in the mouth. Usually describes as thin or full.
A sensory way of evaluating the body of a beer. Mouthfeel is the viscous feeling in the mouth that provides a measure of the texture of beer, ranging from thick to thin.
Taster's term for the tactile impressions of weight and 'fullness' made by a coffee on the palate. Related to 'Body'.
All of the tactual perceptions a coffee has to offer throughout the process of drinking or cupping it.
The sensation a wine causes in the mouth and on the tongue.
Tasting term for the texture of a wine, for example, its smoothness.
The tactile feel of the malt in the mouth. Largely a reflection of the physical qualities, but can also be significantly affected by flavor elements.
The tactile sensations the coffee produces on your palate. How a coffee "feels" in your mouth.
The feeling of a beer in the mouth, which can include viscosity and carbonation.
The body of a beer, ranging from thin to heavy.
Refers to how a coffee feels in your mouth.
Literally the impression the wine makes on the palate, whether light or heavy, silky or astringent.
A sensation derived from the consistency or viscosity of a beer, described, for example as thin or full.
The in-mouth impressions of wine when wine tasting, especially the tactile sensations such as "heat" from high alcohol content or "heaviness" or body due to the viscosity from high alcohol and residual sugar in the wine.
How the coffee actually, physically feels when in contact with the tongue and palate.
How a wine feels in the mouth and against the tongue.
The sensation or weight you feel inside your mouth when tasting coffee.
The sensory evaluation of the tactile sensations on the palate.
The term is usually used with a modifier (big, sweet, tannic, chewy, etc.) to describe the general sensation of the wine on the PALATE.
A general term for the “fabric†or “feel†of cheese when touched, tasted or cut. Characteristics of cheese texture may be smooth, grainy, open or closed, creamy, flaky, dense, crumbly and so forth, depending upon the specific variety.
A sensation derived from the body or viscosity of a beer, ranging from thin to full.
Mouthfeel is a product’s physical and chemical interaction in the mouth. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing.