The mouthfeel is smooth, with low to moderate carbonation and no astringency. These compounds contribute to the astringency, color and mouthfeel of the wine. This gives the drink a typical, sweet mouthfeel without the acidity of traditional juice. A year later the drinker finds this wine very pleasing in texture, aroma and mouthfeel. Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. BJCP judges evaluate the beer on 5 criteria&colon; Aroma, Appearance, Flavor, Mouthfeel, and Overall Impression. Starches also make for a smoother texture and thicker mouthfeel. These chemical compounds affect the flavor and mouthfeel of tea. They also have a smooth consistency or mouthfeel, and a hazy appearance. Malolactic fermentation tends to create a rounder, fuller mouthfeel. The first two give the dish a wet but crunchy or crispy mouthfeel. Butterfly flakes are regarded as having better mouthfeel, with greater tenderness and less noticeable hulls. New oak barrels were used to produce wines that were big in body and mouthfeel. Maltodextrin is used to improve the mouthfeel of food and beverage products.