Description (also floral, floral) for especially the smell of a wine in the context of a wine evaluation or wine address. The spectrum is very diverse and includes, among others (whereby the scent of the blossom is mainly to be understood in the case of the specified fruits) acacia, apple, chrysanthemum, marshmallow, heather, honeysuckle, geranium, broom, elder, hyacinth, iris, jasmine, camomile, privet, lime, magnolia, narcissus, carnation, orange, peach, rose, violet, grapevine and lemon. A floral aroma (primary aroma) characterises some of the so-called bouquet varieties (aroma varieties). Related terms of floral are aromatic, fragrant and perfumed.
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Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien