Mouthfeel

Intermediate Tasting & Sensory

คำนิยาม

The physical tactile sensations of wine in the mouth.

เชิงลึก

Mouthfeel encompasses texture, weight, temperature, and tactile sensations beyond taste and smell. Silky, velvety, grippy, chewy, creamy, and viscous are all mouthfeel descriptors. Tannin contributes grip, glycerol adds viscosity, alcohol provides warmth, and dissolved CO2 adds prickle. Great wines have engaging, multi-dimensional mouthfeel.

คู่มือที่เกี่ยวข้อง

รายละเอียด

หมวดหมู่: Tasting & Sensory
ระดับความยาก: Intermediate

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