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Bouquet varieties

Designation for grape varieties which have a particularly distinctive flowery to spicy, very typical aroma. The aroma 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 amounts, they are very odorous and therefore relatively easy to recognize.

Bukettsorten - Muskatnuss, Moschusmalve, Rosenblüte

These are mainly terpenes (monoterpenes), methoxypyrazines (pyrazines) and thiols (mercaptans). Varieties dominated by terpenes (with 1 to 4 mg/l) are Muscatel varieties, Muscat Ottonel, Morio Muscat and Traminer (especially the variety Gewürztraminer) with primary and secondary aromas. These often have characteristic, varietal notes, namely musk, muscat and rose (floral). Bacchus, Sauvignon Blanc and Scheurebe with secondary aromas are dominated by pyrazines and thiols.

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