Furthermore, another study examined the impact of cold (15 \({}^{\circ}\)C) and control (25 \({}^{\circ}\)C) fermentation temperatures and cold-tolerant yeast strains in Merlot. It was reported that the cold treatments regardless of yeast strains had significantly higher concentrations of total esters, but lower total terpen compared to the control (25 \({}^{\circ}\)C) [30]. The results seen in the volatile chemistry corroborated with descriptive analysis data, whereby control treatments were inversely related to the fruit aromas (red fruits and banana) according to a principal component analysis, suggesting a colder fermentation temperature led to more fresh fruit aromas. Cap management techniques during alcoholic fermentation also have critical implications for the chemical and sensory aspects of red wines. The cap refers to the mass of skins and seeds that form at the top of the fermentation vessel due to the release of carbon dioxide. The resulting cap is typically integrated into the fermenting juice by various cap management practices. The most prevalent cap management methods applied during red winemaking are pump-overs, submerged caps, punch downs, and rack-and-return (i.e., delestage). There is extensive literature on the chemical impact of cap management techniques in red wines [31; 32]. However, research on the sensory impact of these practices remains limited. One such study examined the chemical and sensory impact of punch downs, submerged caps, and an eight-week extended maceration in Merlot wines [33; 34]. Descriptive analysis results showed that the punch-down wines had the lowest astringency intensity score [34]. Additionally, TDS was utilized to understand the temporal sensory impact of cap management practices [33]. Results indicated that while descriptive analysis showed differences in astringency intensity; the dominance of astringency in the TDS curves was similar among all treatments except for the submerged cap at week 0 of the treatment. However, the TDS evaluation results were limited as they did not include retronasal aromas. When utilizing time-based sensory methods to evaluate wines, it is important to consider the confounding factor of salivary flow rate. This is because the temporal perception of astringency, retronasal aromas, and tastants (bitterness) can be affected by the salivary flow rate. Previous research has indicated that individuals with a low salivary flow rate perceive astringency later and more intensely than high salivary flow rate individuals [35; 36; 37]. The same pattern has been seen with bitterness perception [36]. The relationship between retronasal aromas and salivary flow rate appears to be based on the aroma type and its corresponding volatile compounds. A study was conducted on Syrah with spiked volatile compounds (isobutyl methoxypyrazine, phenylethyl alcohol, and lactone) corresponding to vegetal, floral, and coconut aromas, respectively. It was determined that individuals with high salivary flow rates experienced the intensity of these compounds significantly later and more intensely compared to low salivary flow rate individuals [38]. As for fruit aromas, which are associated with esters, a study that examined commercial Tempranillo and Verdejo rose wines that were spiked with four esters (isoamyl acetate, ethyl butanoate, ethyl hexanoate, and ethyl decanoate) determined that the short chain esters were perceived significantly more intensely by high salivary flow rate panelists than low salivary flow rate panelists [39]. Common to all these studies was the use of the temporal sensory method known as Time-Intensity (TI). This method is like descriptive analysis (DA) in that it uses a 10 or 15 cm scale to assess the intensity of an attribute. However, TI assesses the intensity of one or two attributes over time typically after the wine has been expectorated [40].