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The term bouquet (Eng. "Flower bush", also bouquet, flower or nose) is used in connection with a wine address only used as a supplement to aroma since the beginning of the 19th century. Mostly the odor or fragrance of a mature wine after the bottle aging Roger that. For this reason, bouquet is also known as a tertiary aroma or stock bouquet. It also means the sum of all odor and Flavoring substances in a wine. However, experts disagree on the transition from aroma to bouquet during wine development; see under Aroma and flavorings,

Bouquet - spicy notes, fruity flavors, floral fragrances, diverse aromas

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