Mouthfeel
Mouthfeel is a sensory term in wine evaluation, referring to the tactile impressions perceived inside the mouth during tasting. Unlike aroma or flavour, which relate to olfactory and gustatory perception, mouthfeel encompasses texture, weight, and physical sensations such as astringency or smoothness.[1] The word combines “mouth” and “feel” in English usage, and has become a key concept in professional wine tasting.
Background
Systematic attention to mouthfeel emerged in the 20th century with the growth of sensory science, distinguishing it from taste and smell as an independent dimension of wine quality.[2] It highlights the importance of tactile and kinaesthetic responses, such as viscosity and dryness, which cannot be explained by flavour chemistry alone. The study of mouthfeel therefore bridges oenology, physiology, and sensory analysis.
Sensory dimensions
Mouthfeel arises from the interaction between wine compounds and oral receptors, influenced by saliva and temperature (wine).[3] Its main elements include:
- **Viscosity and weight** – linked to ethanol, sugar, and glycerol, which contribute to perceptions of body and smoothness.[4]
- **Astringency** – primarily derived from tannin, producing sensations of dryness and puckering as proteins in saliva are precipitated.
- **Acidity and freshness** – higher acidity sharpens perception and can enhance liveliness.
- **Heat and roundness** – generated by alcohol content, which may warm the palate or provide softness.
- **Effervescence** – dissolved carbon dioxide in sparkling wines creates tingling and prickling sensations.
These combined effects shape the tactile identity of a wine and its balance with flavour and aroma.
Relevance in tasting
Mouthfeel descriptors such as “silky”, “rough”, “full-bodied” or “thin” are central to professional assessments of quality and typicity.[5] A harmonious mouthfeel can indicate structural balance between tannin, acidity, sugar, and alcohol, while imbalance may suggest flaws or stylistic choices.
Different wine styles emphasise distinct tactile qualities: sparkling wines rely on effervescence and acidity, while dessert wines highlight viscosity and sweetness. Red wines, by contrast, often foreground tannic structure, which softens with ageing. For producers, managing mouthfeel through viticulture and vinification—such as tannin management, alcohol level, or lees ageing — is essential in defining style and market identity.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.
- ↑ Noble & Bursick, "The Contribution of Glycerol to Perceived Viscosity and Sweetness in White Wine", American Journal of Enology and Viticulture, Vol. 35, No. 2, 1984.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996.