The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California  
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1 Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA; estoffie@calpolyedu  
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2 Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA; trober24@calpolyedu  
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3 Centro de Estudios de Enologia, Estacion Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnologia Agro-pecuaria (INTA), San Martin 3883, Mendoza 5507, Argentina; [EMAIL_ADDRESS]  
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2 Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, trober24@calpolyedu  
Technology & Viticulture Department, California Polytechnic State University, San Luis Obispo, trober24@calpolyedu  
Footnote 2: email: {tros2023, 2023,  
sensory assessment, typically through descriptive analysis [5; 6; 7]. However, there have been no studies to the authors' knowledge that have utilized a dynamic sensory method to assess the retronasal profile of Grenache wines. Time-based sensory methods have become popular in wine research as they are able to capture how a wine's retronasal and mouthfeel sensations change over time. One of the newer temporal sensory methods is a rapid method known as Temporal Check-All-That-Apply (TCATA). TCATA is a time-based version of check-all-that-apply (CATA) [8]. CATA is a rapid method that requires panelists to check all the attributes they are perceiving in a sample [9]. CATA can be used to assess both orthonasal and retronasal aromas, but it is limited to assessment at a single time point. Hence, TCATA was developed utilizing the principles of CATA but allowing for a continuous and dynamic assessment of sensory properties. TCATA shares similarities to an earlier sensory method known as Temporal Dominance of Sensations (TDS) and the two methods have been compared extensively [8; 9; 10; 11]. Briefly, TDS relies on the notion of dominance or _\"the most attention-grabbing sensation at each moment\"_ which limits the panelist to selecting one attribute at a time [12]. The limitation of one dominant attribute can lead to data loss for other attributes present and of interest to the researcher. Additionally, the dominant attribute decision process can increase the possibility of dithering or, inability to decide on an attribute. Dithering can lead to a lag time in the sensory profile data [9]. These limitations are made up for in TCATA, as the panelist can select multiple attributes at a time and are not restricted by the definition of dominance [8]. However, the two methods are similar in that the ideal number of attributes is between six and ten which lessens the probability of dumping [13]. TCATA is a rapid method, meaning it requires little training (less than five hours total), and has been used in consumer panels [14]. Additionally, TCATA data are converted to curves that show the citation proportion of each attribute over time which are similar to TDS curves. However, TCATA curves do not contain calculated chance and significance lines showing statistical significance in the curves. The data can be subjected to difference curves as done with TDS to determine any statistical significance between treatments [15]. While TCATA does make up for some of the main limitations of TDS, it does have its own limitations. The main limitation of TCATA is that panelists can be slower in checking and unchecking all the applicable attributes causing a lag time in the resulting TCATA curves [16]. Although TCATA is a newer method, it has been used consistently with retronasal aroma and mouthfeel studies in wine [17; 18; 19]. For example, Syrah wine was made with two levels of ethanol, high (15%) and low (10%), and analyzed using TCATA for in-mouth sensory properties [17]. Results indicated that the high ethanol Syrah had a significantly longer finish compared to the low ethanol Syrah from the TCATA evaluation.