## 2 Results and Discussion
### Taste, Mouthfeel, and Retronasal Aroma  
Overall, the most cited attributes during TCATA evaluations were bitterness, the astringency subquality suede, and acidity as indicated by the highest maximum citation proportion (V\({}_{\text{max}}\)) values compared to all other attributes (Table 5). Additionally, bitterness, suede, and acidity had the highest AUC (total intensity response) values. These three attributes also had the longest length (T\({}_{\text{first}}\)-T\({}_{\text{last}}\)) with the addition of the astringency subquality velvet. Interestingly, the retronasal aromas of fruit, hot, and reduction consistently had the lowest time parameter values most notably, AUC, V\({}_{\text{max}}\), and length. An exception to this trend was that the astringency subquality velvet had the lowest V\({}_{\text{max}}\) value (maximum citation proportion) (Table 5). The most cited attributes of the present study reflected results seen in a past experiment that utilized TDS to examine the retronasal \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Teatments**} & **Ethanol** & \multirow{2}{*}{**Pth**} & **Titatable** & **Acetic** & **Glucose +** & **Lactic** & **Malic** \\  & **(\(\boldsymbol{v/v\%}\))** & & **Acidity (g/L)** & **Acid (g/L)** & **Fructose (g/L)** & **Acid (g/L)** & **Acid (g/L)** \\ \hline Cold PD & 13.3 \(\pm\) 0.17 a\({}^{1}\) & 3.61 \(\pm\) 0.04 ab & 5.52 \(\pm\) 0.12 d & 0.267 \(\pm\) 0.04 b & 0.140 \(\pm\) 0.03 ab & 1.24 \(\pm\) 0.03 ab & 0.060 \(\pm\) 0.01 a \\ Cold Nb PD & 13.1 \(\pm\) 0.23 ab & 3.69 \(\pm\) 0.01 a & 5.67 \(\pm\) 0.06 cd & 0.380 \(\pm\) 0.03 a & 0.127 \(\pm\) 0.01 ab & 1.18 \(\pm\) 0.02 ab & 0.060 \(\pm\) 0.01 a \\ Cold/Hot PD & 13.1 \(\pm\) 0.11 a & 3.54 \(\pm\) 0.01 c & 5.74 \(\pm\) 0.04 bcd & 0.180 \(\pm\) 0.01 c & 0.113 \(\pm\) 0.02 ab & 1.25 \(\pm\) 0.01 a & 0.050 \(\pm\) 0.01 a \\ Cold/Hot & 12.8 \(\pm\) 0.04 b & 3.55 \(\pm\) 0.01 b & 5.97 \(\pm\) 0.02 ab & 0.177 \(\pm\) 0.01 c & 0.150 \(\pm\) 0.01 a & 1.26 \(\pm\) 0.01 a & 0.040 \(\pm\) 0.01 a \\ Hot PD & 13.1 \(\pm\) 0.16 ab & 3.53 \(\pm\) 0.02 c & 5.87 \(\pm\) 0.06 bc & 0.287 \(\pm\) 0.02 b & 0.097 \(\pm\) 0.01 b & 1.15 \(\pm\) 0.03 bc & 0.043 \(\pm\) 0.01 a \\ Hot No PD & 12.8 \(\pm\) 0.17 ab & 3.62 \(\pm\) 0.03 ab & 6.19 \(\pm\) 0.12 a & 0.277 \(\pm\) 0.03 b & 0.120 \(\pm\) 0.01 ab & 1.09 \(\pm\) 0.05 c & 0.047 \(\pm\) 0.01 a \\ \(p\)-value \({}^{2}\) & 0.300 & **0.004** & **0.001** & **0.001** & 0.194 & **0.011** & 0.318 \\ \hline \hline \end{tabular}  
\({}^{1}\) Different letters within columns indicate a significant difference for [PERSON]’s least significant differences test (\(p<0.05\)). \({}^{2}\) Significant \(p\)-values are shown in bold fonts.  
\end{table} 
Table 4: One-way analysis of variance (ANOVA) of the basic chemical composition of Grenache wines. Values represent the mean of three replicates followed by the standard error of the mean (\(n=3\)). and mouthfeel sensations in blended and cofermented Malbec, Merlot, and Petite Sirah, whereby astringency, bittermess, acidity, and the retronasal aroma mineral were the most dominant attributes [41]. Similarly, another study examined the retronasal and mouthfeel sensations in six different red varietal wines using TDS and TCATA [67]. The TDS results indicated that acidity and astringency were the most dominant attributes, while TCATA results showed a similar pattern but with the addition of bittermess as the most cited attribute. Both past studies included retronasal aromas, but, for the most part, these retronasal aromas were not as cited or dominant depending on their respective sensory methods [41; 67]. The same trend has been observed in the present study. The similarities between the results of TDS and TCATA may be an indication that panelists interpreted dominance and the presence of an attribute in the same way. Additionally, astringency, bittermess, and acidity are typically constant attributes in red wines, while retronasal aromas can change depending on the varietal and winemaking style.