The perception of weight that a wine imparts on your palate. Body is determined by the content of alcohol, sugar, and glycerin.
This term is often used to describe the thickness or viscosity of a product.
The impression of weight on one's palate; light, medium and full are common body qualifiers.
the weight of the wine in the mouth and on the palate. Wines are commonly described as full-, medium- or light-bodied.
a term describing the sense of fullness that the brewed tea imparts.
A quality of roundness and robustness in reproduced sound. "Gutsiness."
The tactile sensation of weight and substance of the liquor experienced in the mouth. The impression of viscosity is not due solely to the amount of soluble solids, but is accentuated by flavor and pungency. Body may be described as thin, medium, full, and son. In black teas, full body denotes a strong, thick, concentrated infusion.
Similar to the wine terminology, body refers to the weight of the beer. A heavy beer like a stout would be described as being heavy in body while a lager general has a lighter body
Heaviness, Richness or thickness of the coffee when tasted.
Refers to the fullness or mouth-feel of a beverage. In beer, body is the result of residual malt sugars, dextrins and alcohol. In wine, body is a combination of alcohol, tannins, and other solids in the wine.
A widely used practical term that refers to the consistency or thickness of paint. Also known as viscosity.
Body or mouth feel is the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. The coffee is not actually heavy; it just tastes that way. To follow a wine analogy again, burgundies and certain other red wines are heavier in body than clarets and most white wines. In this case wine and coffee tasters use the same term for a similar phenomenon. The Mexican coffee should have the lightest body and the Sumatran the heaviest, with the Yemen Mocha somewhere in the middle. If you can't distinguish body, try pouring milk into each coffee. Note how the flavor of the heavy-bodied Sumatran carries through the milk, whereas the flavor of the Mexican dies away. If you drink coffee with milk, you should buy a heavy-bodied coffee. If you drink black coffee, you may prefer a lighter-bodied variety. The physical properties of the beverage resulting in the tactile sensations perceived in the mouth during and after ingestion. Used to describe the mouthfeel of a drink, corresponding to a certain consistency.
The texture or fullness of a mead; the way it feels in your mouth. Body probably results from the alcohol and glycerin content — not the sweetness — of the mead.
A term to denote a full strength brew
The viscosity, consistency and flow of a vehicle or ink.
A term used to describe and grade coffee. It describes the impression of the density and consistency of the coffee in the mouth. It may range from thin to medium or from full to buttery and syrupy. Heavy-bodied coffee is the best drunk with milk and light-bodied coffee is best drunk black.
A term used in ink making referring to the viscosity, or consistency of an ink.
This is the mouthfeel of beer.A stout is said to have a full body while a light beer is said to have a light body.
The "weight" of the wine, usually light, medium or full. A wine with a higher alcohol content and heavy tannins is felt to be full-bodied. Usually a fuller-bodied wine also has bigger "legs". Body is also a result of viscosity, which can be increased with higher residual sugar.
The feel of thickness of a liquid in the mouth.
When tasting wine, body may be described as the weight of the wine in the mouth. Compare the weight of milk in the mouth in relation to water in the mouth.
A term that refers to the thickness, density, or weight of a tobacco leaf. Body is one of several characteristics that together determine the quality of tobacco.
Substance; fullness; weight. See full-bodied.
The texture or viscosity in the mouth as a result of malt proteins and dextrins that have not been fermented.
the weight of the wine on the palate, determined by its alcoholic strength and level of extract.
The "mouth-feel" of beer; "thicker" beers are said to have a fuller body.
How the wine feels to the mouth. Full-bodied, medium-bodied or medium-weight, or light-bodied. Alcohol makes a wine seem heavier, as does tannin.
The middle part of the cigar. Also called the barrel. A cigar's body also refers to its strength or intensity, and should not be confused with the flavour of a cigar. A cigar that is full-bodied would be perceived as “strong”, but not necessarily as “flavorful”. For example, Sancho Panza, and Rey Del Mundo Cuban cigars are considered to be to quite strong (full bodied), but not very flavorful. Many Montecristos, characterized by their complex “taste” (full flavor) are relatively mild.
The feeling of the weight of the wine in your mouth.
A tasting term. A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture.
The mouth-filling property of a beer. Taken to the extreme, stout has a heavy or full body; pale low-calorie beer may be thin or watery.
The particular feel of a beer is described as full-bodied, medium-bodied, or light bodied, depending on the sense of thickness or thinness in your mouth.
A liquor possessing fullness and strength as opposed to thin liquoring teas.
The sensation of viscosity (or fullness) of the beer. Water (thin) as compared to whole milk (thick).
How the beverage feels in the mouth. Thick would be described as "Full-bodied", watery as "light-bodied".
Characteristic of beer. Usually described as being between "thin" to "chewy". Sometimes called "mouth-feel". Is often a beer journal entry.
The viscosity or consistency of an ink. In e-mail, the text of a message, as opposed to the header, which includes information such as To, From, Subject, and Date.
Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level of body when comparing several coffees, try adding an equal amount of milk to each. Coffees with a heavier body will maintain more of their flavor when diluted.
Denotes a full strength brew.
'Full-bodied' describes a wine with fullness of flavour in the mouth; conversely, 'light-bodied' means the opposite. It is an important measure of a wines weight that is predominantly determined by its alcoholic strength and also the extract. The more body that a wine has the less like water it tastes.
The weight and texture of a wine; it may be light-bodied or full-bodied. The relationship between alcohol and sugar content, and the presence of tannins contributes to the body of the wine.
The perceived thickness, creaminess or viscosity of brewed coffee. A full bodied coffee is one with a rich, almost heavy, mouthfeel. The perception of body can be created by sediment, produced by certain brewing methods, and, a mark of quality, by the amount of lipids (fats, oils and waxes) in the coffee.
a full-dimensional region of space
a substance full of points, lines and angles, situated in length, breadth and depth and habituated with a surface
The viscosity or "thickness" of a coffee. Examples of body include light, medium, full, thin, watery, syrupy, heavy, rich and creamy.
A common misconception is that this refers to the alcohol content of the beer. Quite the opposite actually: a fuller-bodied beer is one that has a lesser degree of fermentation, thus retaining more of its natural sugars and creating its "density". Higher degree of fermentation converts the sugars to alcohol.
Describes the flavour in the mouth. Wines can be full-bodied, medium-bodied or light-bodied.
Taster's perception of the volume and intensity of a coffee's flavor.
A wine's weight or fullness in the mouth due to a combination of its flavour, alcohol and in the case of red wines, tannin.
The thickness of the brew. Beer can be thin- medium- or full-bodied.
You've probably seen the term "full-bodied" coffee. What does that mean? Body refers to the weight on your tongue. Does the coffee taste "thick" or does it have more of a watery texture? A full-bodied coffee refers to a weightier drink whereas a light-bodied coffee would describe a thinner beverage.
Refers to the thickness of a beer in your mouth. Can be described as Full, medium, or thin-bodied. For example, a stout should tend to be more full-bodied, while a pale lager should be thin-bodied.
A loosely used word, which is becoming obsolete. The more suitable word is “Consistency” or “Viscosity.” It refers to how “thick” or “thin” paint is in its liquid state.
The richness and viscosity of a wine, which is usually tied closely to the amount of alcohol in the wine. Among reds, Cabernet Sauvignon typically has more body than Pinot Noir, for example. Body also affects both the COLOR and the MOUTH FEEL of a wine.
Term used to describe the viscosity, flow, and general consistency of a coating material.
A term used to express the weight of a wine. 'Full-bodied' describes a wine (generally one that is higher in alcohol) with fullness of flavour in the mouth.
is the term used to describe the weight of the wine in the mouth, which is the cumulative effect of fruit, tannin and alcohol.
a weight sensed in the mouth due to alcoholic content and other physical components. This character arises from the quality of the vintage and its geographical origin.
Refers to the weight of the wine on the palate. For example, Cabernet Sauvignon is fuller bodied than Beaujolais.
the weight and texture of the wine on the palate, usually determined by sugar, alcohol and glycerin levels in the wine.
weight of the wine in your mouth. This can be light, medium or full.
A main sensory characteristic of the brewed coffee It refers to the sensation of heaviness and thickness when you 'chew' the coffee.
The thickness of viscosity of the coating while in liquid form.
is the mouth feel at the back of the tongue that occurs while swishing the coffee around your mouth a sense of heaviness, richness and thickness. A coffee with a heavy body will come through when you put milk in the cup
The impression given by the weight of the coffee on the palate; from light to heavy.
the impression of weight and consistency in the mouth, related to alcohol and extract
Body describes the way the beer feels in your mouth. The body, consistency and thickness of a beer depend on the amount of unfermentable sugars present in the finished beer. Craft beers typically have a lot of body and are full-flavored.
The weight and texture of coffee which can range from heavy and full, to light and thin. Grinding and brewing methods can affect the perception of body and some coffees naturally have more body than others.
The viscosity or strength of the liquor, which can be full, light, moderate, and so on.
Weight or strength of the infusion. Full, light, thin, etc.
Body is the perceived heaviness of a coffee, sensed on the back of the palate. Extremely light roasts and extremely dark roasts have reduced body, but the term is determined by the type of coffee too. Distinguish between body and the thickness of some brewing methods, like Presspot coffee, where a lot of fine matter floats in the cup after pressing, or Espresso, where a lot of coffee oils are present in a small quantity of liquid. conversely, if you brew using too little coffee, or too course a grind, the result will be light on body.
Associated with mouthfeel and texture, this should be a strong, full, pleasant characteristic; see also mouthfeel.
This term is used to describe the 'weight' of the wine in the mouth when drunk. You will commonly see wines described as full, medium or light-bodied.
Substance -- an impression of weight -- rather than lightness.
Impression of weight, thickness, density, consistency, viscosity or creaminess.
The richness or heaviness that is felt on the tongue.
Common term for the degree of viscosity of a paint or varnish, as "a lot of body" or "not much body." A practical term used to give a qualitative picture of consistency.
The glugginess of a wine. Related to the alcoholic strength. Visible in the roads when you swirl a glass. Wines from hotter areas tend to have more body.
Refers to the physical characteristics of inks, such as viscosity and consistency (Example: an ink with too much body is stiff).
Signifies the weight of the liquor in the mouth. A good body has both fullness and strength, as opposed to a thin Liquor.
The liquid part of a poured beer, which displays the beer's color. A cloudy body generally means that it is unfiltered and still contains yeast (which is OK).
The sense of a wineâ€™s weight on the palate
A big wine, the feel of substance in the mouth. A compliment to a wine of robust character and not always desirable if the wine is intended to be delicate.
A tasting term referring to the weight and fullness of a wine that can be sensed as it crosses the palate which can be light medium or full, full-bodied wines tend to have a lot of alcohol, extract, and tannin.
How heavy a coffee feels in your mouth. It is the result of the amount of sediment or oil present in the coffee. To determine the body sip it and let it rest on the tongue before swallowing. Body is described as light, medium, full, or very full and will vary depending on the origin of the coffee and the choice of brewing method. Coffees with a heavier body will maintain more flavors. The same individual coffee won't have both a lot of acidity and body.
used to describe the perceived weight or density of a wine in the mouth; heavily influenced by the amount of alcohol present. In general, wines with higher alcohol percentages are more full-bodied.
The consistency of an adhesive; thickness; viscosity.
is described in coffee as the quality of its "texture, fullness, or richness" (Pangborn 16). "A strong but pleasant full mouth feel characteristic as opposed to being thin" (ICO 16).
The term body is used to describe an element of the taste of coffee – i.e. full-bodied.
The weight or texture of the wine in your mouth, ranging from light, to medium, to full-bodied.
tea taster's term to denote a full strength brew
Light-bodied, medium-bodied, full-bodied; the term takes into account a wineâ€™s density and viscosity with reference to the impression of fullness or weight on the palate.
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
A term that indicates the consistency of tastes of a wine in the mouth. A wine could be full-bodied, medium-bodied or light-bodied.
A coating sensation or full-mouth feeling of more viscosity. Felt at the base of the tongue, in the throat and on the palate.
The sensation of fullness or viscosity in the mouth, imparted by malt dextrins and proteins in beer.
The physical properties of the beverage resulting in the tactile sensations perceived in the mouth during and after ingestion. Used to describe the mouthfeel of a drink, corresponding to a certain consistency. Body or mouth feel is the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. The coffee is not actually heavy; it just tastes that way. The Mexican coffee should have the lightest body and the Sumatran the heaviest, with the Yemen Mocha somewhere in the middle. If you can't distinguish body, try pouring milk into each coffee. Note how the flavor of the heavy-bodied Sumatran carries through the milk, whereas the flavor of the Mexican dies away. If you drink coffee with milk, you should buy a heavy-bodied coffee. If you drink black coffee, you may prefer a lighter-bodied variety.
the impression of weight and texture in the mouth. Coffees can be watery, thin, slight, light, medium, full, heavy, thick or even syrupy in body. Textures include oily, buttery, rich, smooth, and chewy. Body also varies with the brewing process. (French Press coffee, for example, has a much heavier body than drip coffee).
Term used to describe the weight and the structure of a wine.
The relative strength or body of your cigar means whether it is mild, medium or full bodied.
A tasting term used to describe the mouth-feel of the wine. Wines are usually described as being either full, medium or light bodied.
Generally used to describe the "weight" of a wine in the mouth. Wines can be categorized as light-, meidum-, and full-bodied. A Cabernet Sauvignon is an example of a full-bodied wine; a Sauvignon Blanc is a light- or medium-bodied wine.
Signifies the perception of texture or weight of liquid in the mough; thin or light body can feel watery ( a few high-grown arabicas); full-bodied means heavy liquor, as in Sumatra, Java and most robustas.
the tactile impression of weight of fullness of wine on the palate.
Substance, density or consistency of any matter. Viscosity of liquid. Alternately, longest blade on a framing square.
The degree of density in beer. It has nothing to do with the alcohol content of the brew.
The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Used to describe the sense of richness, heaviness, or thickness when tasting coffee. Body is one of the principal categories used by professional tasters to judge a coffee.
A spirit is said to have body when it is consistant, round, when it rolls under the tongue and appears suave and smooth as opposed to dry and flat.
Thickness and mouth-filling property of a beer described as "full or thin bodied".
Tasting term for the weight and texture of a wine on the PALATE – the "mouthfeel" of the wine. A combination of ALCOHOL, EXTRACT and glycerol.
The fullness of the coffee. How much, or how little does the taste overwhelm your mouth.
Refers to the viscosity of a wine. Some things that may affect body include alcohol content, oak ageing, and residual sugar.
The way a coffee is experienced by the mouth.
important characteristic of a wine determined chiefly by its alcoholic strength. The more body a wine has the less like water it tastes.
The texture and weight of wine as felt in the mouth. Alcohol, fruit extraction, sugar, glycerol, and acidity all play a part in a wine's body. Wine is generally described as "full-bodied", "medium-bodied", or "light-bodied", depending on how it "feels" in the mouth.
The weight or consistency of wine.
The weight of a wine in the mouth. Wines range from light bodied to full bodied. Factors that contribute to body are alcohol, tannin and sugar.
A liquor with fullness and strength.
The sensation of weight that a wine leaves on the palate. Wines that are watery or thin are called light-bodied while rich wines with complex flavors are considered full-bodied. Medium-bodied wines lie somewhere in between.
The tactile impression of the weight of the coffee in the mouth. May range from thin to medium to full to buttery to syrupy.
The way the wine feels in your mouth, from light (thin) to full (thicker, slightly viscous).
A liquor possessing fullness/richness and strength.
The overall texture or weight of wine in the mouth, most influenced by alcohol, glycerin and, in the case of dessert wines, sugar. Depth or substance underlying the taste.
The weight of wine in the mouth due to its alcohol or other components. For example, a full-bodied wine can have enough density on the palate to feel chewy.
The physical sensation a coffee gives while in the mouth. Positive terms could be full, heavy, or thick; while negative terms may be thin or slight. A handsome body is connected with rich flavor and aroma.
Used to describe the feeling or consistency that the leaves in the mouth after drinking. Ranges from light to heavy.
Body is the weight and fullness of a wine that can be sensed as it crosses the palate. full-bodied wines tend to have a lot of alcohol, concentration, and glycerin.
Tea taster's term to denote strength and viscosity of a brewed tea.
This refers to non-sugar characteristics of a wine that make a wine “feel” a certain weight and texture in the mouth. This is not a taste characteristic, as much as the perception one “feels” as a result of salt, alcohol and glycerol. A dry red wine maybe described as Dainty or Thin, at one end of the spectrum and Heavy, Robust or Full, at the other end.
The 'volume' of a wine, partly due to alcoholic strength
The weight, texture, and alcohol content of a wine.
Hmmm... Sort of the amount of umph a wine has. The flavour (or perhaps character) per unit volume.
The "size" of a wine in the mouth â€“ from light-bodied to "big" or full-bodied.
This is the mouth-feel of the wine, like a weight in the mouth. Depending on the amount of extract or alcohol it can be light, medium or full.
The weight of wine in your mouth. Alcohol makes a wine seem heavier, as does tannin.
the feeling of fullness in the mouth. Hence; "heavy" and "light" beers.
Used to describe the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. The coffee is not actually heavy; it just tastes that way. You can distinguish body by pouring cream into different types of coffee. The flavor of the heavy-bodied coffees carry through the cream, whereas the flavor of the lighter bodied ones die. If you drink coffee with cream, get a heavy-bodied coffee to get the best results. If you drink black coffee, you may like a lighter-bodied type.
The sense of weight imparted by a wine to the mouth of a taster. A wine may be light- or full-bodied.
The "mouth-feel" in terms of weight and texture. These terms are best described as syrupy, harsh, lifeless, thin, heavy, medium, muddy, and of course, full.
The mouth-feel or fullness of a wine. How heavy it feel on the palate.
The texture and weight of wine as felt in the mouth. Alcohol, tannin, and acidity all play a part in a wine's body: light, medium or full, depending on the amount of extract and alcohol.
The way a wine feels in your mouth. Thicker wines have a "full body", real or imagined. Full bodied wines are often described as "chewy".
The richness and the amount of mouthfeel a drinker experiences from a beer.
English wine authority Michael Broadbent puts it well in his Wine Tasting: "the weight of the wine in the mouth due to its alcoholic content and to its other physicai components. These in turn are due to the quality of the wine, to the vintage, its geographical origin, and general style. Wines from hotter climates tend to have more body than those from the north (compare the Rhône with the Mosel, for example)."
The thickness or viscosity of a fluid.
Hmmmmm...... Sort of the oomph a wine has. The flavor ( or perhaps the character ) per unit volume.
the heft or weight of the wine in your mouth determined by the viscosity of the wine. May be affected by the alcohol content or high sugar.
The concentration or substance of a wine in your mouth (light, medium or full).
The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
A strong, full, and pleasant characteristic as opposed to being thin (not necessarily with acid).
The strength and substance of the coffee beverage.
Perceived weight of the wine, sensation of fullness. The density of a wine on the palate - either light, medium, or full.
The physical sense of coffee in the mouth. Heaviness, richness, and thickness or texture may be felt on the back of the tongue.
The impression of a wine's weight in the mouth. Body is generally described as light, medium or full.... Comments
Used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin.
The thickness of a coffee. It can range from thin to creamy.
Often used to describe the consistency of viscosity of a finishing material. It’s also used to describe the fullness or thickness of film on the work.
The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied
Describes a tea liquor possessing fullness and strength.
("Consistency" or "Viscosity"). Thickness of a fluid.
The weight and substance of the wine in the mouth; actually a degree of viscosity largely dependent on the percentage of alcohol and sugar content.
A liquor having both fullness and strength as opposed to a thin liquor.
Like the use of the word in coffee taste analysis, this is the tactile sensation of weight and substance of the tea liquor experienced in the mouth. Pungency and flavor are also factors in determining this ‘mouth feel'. A concentrated infusion produces a full body (strong and thick).
Refers to the feeling of the wine on the palate created by alcohol, glycerol and sugar content. Usually described in terms of weight.
How the beer feels in the mouth. Is it mouth filling, thin or somewhere in between
The taste or mouth feel coffee has on your tongue; it can be full or thin.
Refers to the weight of a wine in your mouth. Wines are usually described as light-, medium- or full-bodied. To get an idea of the concept of "weight" think about the difference between skim milk, whole milk and half-and-half. Refers to the richness and viscosity of a wine, tied closely to the amount of alcohol in a wine. For example among reds, Cabernet Sauvignon typically has more body than Pinot Noir. Body affects both the COLOR and the MOUTH FEEL described above.
is the weight and fullness of a wine that can be sensed as it comes In contact with the palate.
Refers to the texture and weight of a wine. Typical ways to express body include: Light-bodied and full-bodied. Often, body refers to the alcohol content of a specific wine.
(Food & Wine) The weight of the wine in the mouth, usually manifested by richness, fullness, or viscosity.
A wine taster looks for body in a wine by testing its consistency, texture, thickness, and viscosity. If he says a wine has body, then it has a higher alcohol or sugar content than most.
A combination of properties of a material including consistency, firmness, resistance to melting, appearance, etc. In adhesives, body is a combination of pastiness, viscosity, tackiness, etc., which describe the overall consistency.
The compact, solid, firm, or full feel of a fabric-bonded carpet.
A taste sensation or mouth feeling of more viscosity, usually associated with heavy coffee flavor, but in no way reflecting any increase in true physical viscosity.
fullness of a wine in the mouth. The overall weight and texture of the wine, sometimes related to alcoholic content.
The weight or fullness of the wine.
the fullness and strength of a tea
The texture of the wine in your mouth. It is the combination of fruit, alcohol and an abundance of other elements. Some wines are intentionally full-bodied like Cabernet Sauvignon, while others are designed delicately, such as a Dry Riesling.
The feeling of a wine's weight in the mouth, such as full-bodied, medium-bodied or light-bodied.
Fullness on the pallet, a wine with body often has higher alcohol or sugar content than others.
A quality of beer, largely determined by the presence of colloidal protein complexes. Also partially due to the presence of unfermentable sugars (dextrins) in the finished beer.
The fullness or texture of a wine in your mouth. Wines are described as medium or full-bodied. Often relating to relative alcohol levels in the wine.
The impression of weight or fullness (roundness) on the palate. "Light-bodied" wines tend to be low in alcohol content, tannin, and extract. "Full-bodied" wines are tannic and higher in alcohol.
Impression of weight and a consistency in the mouth due to a combination of alcohol and extract. Wines are typically described as raning from light-bodied to full-bodied.
The physical properties of coffee as perceived in the mouth during and after ingestion.
Sensation of weight on the palate, ranging from light to heavy.
The thickness or thinness of a liquid paint.
The wine's texture, which can be thin like water, or thick, heavy and robust. For example, White Zinfandel is one of the lightest wines and matches well with lighter foods. Cabernet is heavy, or full-bodied, complimenting heavier entrees. White and Rose wines: lightest to heaviest bodied White Zinfandel Riesling Pinot Grigio/Pinot Gris Sauvignon Blanc/Fumea Blanc Semillon Viognier Chardonnay Red Wines: lightest to heaviest bodied Gamay Pinot Noir Cabernet Franc Merlot Syrah/Shiraz Cabernet Sauvignon Zinfandel
It is the global impression of a wine. Wines are lightly bodied, medium bodied, full bodied depending on its thickness. Visit " Tasting advices".
A light bodied wine is not the diet version! It`s the `weight` of the wine on the palate which is determined by its alcoholic strength.
Body is NOT that thing that keeps your hat from resting on your shoes. Body IS that sensation of fullness or heaviness in your mouth when you take a mouthful of coffee - please let it cool a bit first: there is no coffee term for burnt body. As with all coffee terms, it is both relative and subjective. Body tends to increase in lighter roasts (up to full city) and decreases as the roast gets dark and oily. Additionally, slower roasting, as in a drum roaster, tends to increase body.
The tactile impression of weight and texture in the mouth.
Tasting term for the perceived "weight" - sensation of fullness -- of a wine; wines at either end are described as full bodied or light bodied
Denotes heaviness, fullness and strength of the liquor on the tongue. Similar to thickness.
A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture. Glycerine is the component of wine most responsible for body.
The textural impression of the wine's weight in the mouth, a combination of alcohol and sugar, rather than flavor intensity. Subcategories are light-bodied, medium-bodied and full-bodied.
The main fragrance theme -- the middle or "heart" of a perfume. Also used to describe a fragrance that is well-rounded or full.
The apparent viscosity of an ink or varnish, as assessed subjectively when applying a shearing force, e.g. when pouring material from a can, stirring it or otherwise spreading it over a surface.
Is how the coffee coats the tongue. Body can vary from light to heavy. A good analogy is the mouth feel of water compared to skim milk, 2% milk, whole milk and cream. Medium-Light body: Kona Blend. Full body: Guatemala
is the sensation of heaviness and thickness as tea touches your tongue. Irish breakfast blend of Assam and Ceylon, gives a strong, robust sensation as you sip it, while a Darjeeling light caresses your tongue.
The effect on the taster's palate usually experienced from a combination of alcohol, glycerin and sugar content. Often described as "full", "meaty" or "weighty".
The weight of a wine in the mouth. Wines are usually described as being either light, medium or full bodied. A wine's body is generally related to the amount of alcohol it contains, the more alcohol, the fuller the body. That said, a wine's body should not be confused with the intensity of its flavor. For example, a wine can be light in body and very intense in flavor at the same time.
A tasting term describing the viscosity of a beer. See also Mouthfeel.
Body is a term used to refer to the main theme or heart of a perfume. It can also be used to refer to a perfume that's well-rounded or full.
describes a characteristic of wines. A “full bodied” wine is rich without bitterness, when it is a good one.
The tactile impression of the weight and consistency of the coffee. The feeling of coating the tongue, light, medium, or full, is the result of the amount of sediment or oil present in the coffee. The characteristic may range from thin to buttery and syrupy.
Describes a wine's weight or fullness in the mouth, as well as its apparent texture, due to the combination of alcohol, extract, acid and possibly residual sugar. Body in a wine is usually a stylistic consideration rather than a qualitative one. Some good wines are purposely made in a light-bodied style.
The weight and qaulity of the tea on the tongue. Can be described as wispy, light, medium, or full.