You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


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.

Voices of our members

Dr. Edgar Müller

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.

Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

26,427 Keywords · 47,031 Synonyms · 5,321 Translations · 31,760 Pronunciations · 207,670 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon