0 the way that food or drink feels when you put in your mouth, especially when it feels pleasant: --
While this does mean that supplemental tannins might need to be added, this short maceration often leaves the wines with a smooth mouthfeel.
The upper melting point is below human body temperature, a factor which is important for mouthfeel of foods produced with gelatin.
Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel.
Employing a trained or consumer panel, oenologists may perform a variety of tests on the taste, aroma, mouthfeel and appeal of wines.
Rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness.
Malolactic fermentation tends to create a rounder, fuller mouthfeel.
The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.
Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel.
