Bouquet

The term Bouquet (German: "Blumenstrauch", also Bukett, flower, nose) has been used in wine evaluation or wine address since the beginning of the 19th century as a supplement to Aroma. It usually refers to the Geruch or Duft of a matured wine after Flaschenreifung. Therefore, bouquet is also referred to as tertiary aroma (third Aroma, or third phase of aroma formation) or storage bouquet. However, it is also understood as the sum of all smell and Geschmack substances in a wine. Experts, however, disagree on the transition from aroma to bouquet during wine development. See also under Bukettsorten.

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