Aroma Compounds in Wine

Volatile aroma compounds are very important to grape wine quality. In order to understand the flavor of wine, a multitude of scientific investigations was carried out and a number of appropriate analytical tools for flavor study were developed in the past few decades. This chapter deals with major achievements reported in wine aroma and flavor. Firstly, we illustrate the existing knowledge on aroma compounds contributing to wine flavor, as well as the types of wine aroma compounds. Furthermore, the main factors affecting flavor quality in wine are discussed. Finally, the genomics and biotechnology of wine flavor are also summarized. This chapter broadens the discussion of wine aroma compounds to include more modern concepts of biotechnology and also provides relevant background and offers directions for future study

N-(5-Chloro-3-methyl-1-phenyl-1H-pyrazol-4-ylcarbon­yl)-N′-(2,6-dimethyl­phen­yl)thio­urea

In the title compound, C20H19ClN4OS, the pyrazole ring makes dihedral angles of 89.2 (4) and 46.4 (4)° with the phenyl and substituted benzene rings, respectively; these two six-membered rings are twisted by 52.1 (4)° with respect to each other. There are intra­molecular hydrogen bonds of types N—H⋯O and N—H⋯Cl