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Description for the typical smell (fragrance) and taste of a wine in the context of a wine evaluation or wine address. Roses have a broad spectrum of different aromas of apple, honey, raspberry, iris, clover, cress, moss, orange, pepper, violet, lemon and others. Responsible for the tone are the chemical substances citronellol, damascenone, geraniol and nerol. A rose tone is mainly found in white wines from Traminer varieties/varieties, but also Muscat varieties/varieties and Riesling. Due to this aroma, some of these varieties are counted among the so-called bouquet varieties. In this context, the term perfumed is also often used.

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Hans-Georg Schwarz
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The world's largest Lexicon of wine terms.

26,403 Keywords · 47,035 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,287 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon