Aromatic integration works better when the beads are very fine. This also gives a silky, refined texture to the palate. Smaller colloids mean more surface area of interface between the aqueous liquid surrounding the beads and the fatty or hydrophobic (water-hating) interior, be it a butter bead or a phenolic ring-stack. This is why textural fineness is related to aromatic finesse. The French use the same word for both.
