Designation for grape varieties that have a particularly distinctive floral to spicy, very typical aroma. The aromatic substances significant for these bouquet varieties are partly already present in the berries (primary aromas), or are formed during grape processing or during/after fermentation (secondary aromas). Although they are only present in very small quantities, they are very odour-intensive and therefore relatively easy to recognise.
These are mainly terpenes (monoterpenes), methoxypyrazines (pyrazines) and thiols (mercaptans). Varieties characterised by terpenes (with 1 to 4 mg/l) are Muskateller varieties, Muskat-Ottonel, Morio-Muskat and Traminer (especially the Gewürztraminer variety) with primary and secondary aromas. These often have characteristic notes typical of the variety, namely musk tone, muscat tone and rose tone (flowers). Those characterised by pyrazines and thiols are Bacchus, Sauvignon Blanc and Scheurebe with secondary aromas.