The scented grapes are such because they are very rich in volatile compounds able to spread freely in the air and capable, once reached olfactory epithelium, to generate well-defined odors and very easy to recognize. We rinse to smell just by approaching the nose to the bunch, especially if there are slightly damaged berries.
Another particular of the grapes full of perfumes is that usually their smell is identical to that of the must obtained by pressing their grapes. Therefore the odorous molecules are, besides the peel, also present in the pulp and in the juice of the berry. Therefore, after crushing the grapes, the must is still the same as that of the original grape, if not even more intense due to the release of smells "trapped" in the peel, passed in the juice without suffering any chemical change that modifies them. These intense aromas are also perceived in the wine obtained from these grapes, despite the production of other completely different odors during the fermentation of alcohol. The beauty of these grapes is that we have a continuation of the scent from the countryside to the finished bottle of wine; even a taster with little experience is able to endure the variety by drinking these wines.
Two varieties that have these scents are the Gewurztraminer and the Muscat, where it is possible to recognize the floral notes that are perfectly perceptible and recognizable in the bunches, in the must and in the wine.
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Tomorrow I will talk about the aromas of Muscat and its molecules...