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Bouquet

The term bouquet (also known as bouquet, flower or nose) has only been used to describe a wine since the beginning of the 19th century as a complement to aroma. It is usually understood to mean the odour or fragrance of a mature wine after it has matured in the bottle. This is why bouquet is also referred to as tertiary aroma (third aroma or third phase of aroma formation) or storage bouquet. However, it is also understood to be the sum of all odour and flavour substances in a wine. However, experts do not agree on the transition from aroma to bouquet during the development of the wine; see also aroma substances and bouquet types.

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Dr. Edgar Müller
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