mouthfeel

I liked the mouthfeel and aromatic contribution of the yeast but I got a little nervous waiting for it to go completely go dry.

Approachable, with a soft, supple mouthfeel laden with delicious raspberry and black cherry flavors backed by a hint of spice.

The effect is a less fermentable wort, with a bit more mouthfeel than beer made with a pale ale malt.

A medium-bodied wine, with juicy sweet flavors, a soft mouthfeel and a lingering finish.

Light: Tasting term used to indicate a wine pale in colour or lacking in body or mouthfeel.

It promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines.

The bean curd of glucose was produced by mixing soybean, soybean dregs and spinach, which bear abundant dietary fibre and good mouthfeel.

Mouthfeel is fruity Gan Chun, contain fragrant fruit sweet, still give the sweet smell of Taffy of cinnamonic, butter and licorice fully.

To solve the technical problem, the invention provides nougat with brand-new mouthfeel; the nougat is hard, soft and crisp and slugging.

Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel.

Was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired.

It is an iron fortifier with good mouthfeel, strong solubility and high security.

BM45 produces high levels of polysaccharides resulting in wines with great mouthfeel and improved color stability .

The 75 Percent Rule : The mouthfeel sensation of the whole dish should be matched with the carbonation level of the water.

More than this, the Chinese fascination with texture foods and "mouthfeel" (kou gan) is generally incomprehensible to outsiders.

The lecithin active milk has the characteristics of pure smell, smooth mouthfeel and health care.

Mouthfeel is tight, taste and toasty oak harmonious fruit flavours.

The meat that resembles emphasizing mouthfeel too kind, often meet the collocation of oversight nutrition, this is unscientific .

While the sediment is not harmful, it tastes bitter and adversely affects the wine's mouthfeel.

Mouthfeel: Describing the sensation of wine in the mouth.

It is a high glycerol producer and offers good mouthfeel and stable color extraction.

Mouthfeel. . . How does this drink feel in your mouth?

Excellent ester production (orange blossom, pineapple and apricot in neutral whites), clean, enhanced mouthfeel

materials affecting taste, mouthfeel, smell or other sensation such as essential oils, coolants and warming agents;

Low VA, high levels of polysaccharides producing wines with increased mouthfeel

Delay of malolactic fermentation with less racking and longer sur lees ageing (for more voluptuous mouthfeel)

Discussion on Improve the Mouthfeel Quality of Grain Wine

Clean fruit and heavier mouthfeel

VRB: Balanced mouthfeel high alcohol reds

How to Describe the MOUTHFEEL of the Coffee