Term for varieties that a particularly striking flowery to spicy, very typical Aroma exhibit. The significant ones for these varieties flavorings are partly already present in the berries (primary aromas), or are used in the processing of grapes or during / after the fermentation formed (secondary aromas). Although they are only contained in very small amounts, they are very odor-intensive and therefore relatively easy to recognize.
Most of all terpenes (Monoterpenes), methoxypyrazine (Pyrazine) and thiols (Mercaptans). Varieties characterized by terpenes (with 1 to 4 mg / l) Muscatel varieties. Muscat Ottonel. Morio Muscat and Traminer (especially the type of game Gewurztraminer ) with primary and secondary aromas. These often have characteristic varietal Notes on, namely Moschuston. nutmeg and Rosenton (Flowers) on. Are characterized by pyrazines and thiols Bacchus. Sauvignon Blanc and Scheurebe with secondary aromas.
However, there are no clear and generally applicable criteria for the definition of a bouquet, because this is not a “scientific” term. Some other varieties are also mentioned in some cases. These are for example Bouvier. Huxelrebe. Kerner. Müller-Thurgau. pearl. Riesling. Schönburger. Septimer. Siegerrebe. Sylvaner and Würzer, Some of these also have higher proportions of terpenes. Significantly, some of them are new varieties in which a Traminer (Gewürztraminer) was involved as the parent variety.