Designation for varieties which is a particularly striking flowery to spicy, very typical Aroma respectively. The significant for these types of bouquets flavorings are partly already present in the berries (primary aromas), or are used in grape processing or at / after fermentation formed (secondary flavors). Although they are contained only in very small amounts, but very odor-intensive and therefore relatively easy to recognize.
That's above all terpenes (Monoterpenes), methoxypyrazine (Pyrazines) and thiols (Mercaptans). Terpenes characterized varieties (with 1 to 4 mg / l) are Muscatel varieties. Muscat Ottonel. Morio Muscat and Traminer (especially the game type 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.