Designation for grape varieties that have a particularly distinctive floral to spicy, very typical aroma. The aroma substances significant for these bouquet varieties are partly already present in the berries (primary aromas), or are formed during grape processing or during/after fermentation (secondary aromas). Although they are only present in very small quantities, they are very odorous and therefore relatively easy to recognize.
These are mainly terpenes (monoterpenes), methoxypyrazines (pyrazines) and thiols (mercaptans). Varieties dominated by terpenes (with 1 to 4 mg/l) are Muscatel varieties, Muscat Ottonel, Morio Muscat and Traminer (especially the variety Gewürztraminer) with primary and secondary aromas. These often have characteristic, varietal notes, namely musk, muscat and rose (floral). Bacchus, Sauvignon Blanc and Scheurebe with secondary aromas are dominated by pyrazines and thiols.
However, there are no clear and generally applicable criteria for defining it as a bouquet variety, as this is not a "scientific" term. Occasionally, some other varieties are mentioned. These include Bouvier, Huxelrebe, Kerner, Müller-Thurgau, Perle, Riesling, Schönburger, Septimer, Siegerrebe, Silvaner and Würzer. Some of these also have a higher proportion of terpenes. Significantly, some of them are new varieties in which a Traminer (Gewürztraminer) was involved as the parent variety.