The term bouquet (also bouquet, flower or nose) has only been used in connection with a wine address since the beginning of the 19th century as a complement to aroma. It is usually understood to mean the smell or fragrance of a mature wine after it has matured in the bottle. This is why bouquet is also called tertiary aroma (third aroma, or third phase of aroma formation) or storage bouquet. However, it is also understood as the sum of all odour and taste substances in a wine. However, experts disagree on the transition from aroma to bouquet during wine development; see the keywords aroma and aroma substances.
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