Additionally, a principal component analysis found that the high ethanol Syrah was associated with bitterness, astringency, and dark fruit, whereas low ethanol Syrah was strongly associated with acidity, red fruit, and green character. Another study focused only on the evaluation of mouthfeel characteristics in Pinot noir, Cabernet Franc, and Cabernet Sauvignon [19]. Four mouthfeel characteristics were evaluated by two sensory panels using TCATA. Results showed that Pinot noir had the lowest citation proportion in perceived astringency compared to the other wines. However, none of these studies focused on understanding the temporal impact of a particular winemaking technique using TCATA. Only one study, to the authors' knowledge, has used TCATA to understand changes in a winemaking technique. This study looked at the effect of carbonation level due to the addition of different levels of dextrose in the _liqueuur de tirage_ in Chardonnay-based sparkling wines from the Columbia Valley, WA (USA) [18; 20]. TCATA results indicated that an increase in carbonation (CO\({}_{2}\) g/L) led to a longer retronasal and mouthfeel finish [18]. However, in this study, TCATA was used to evaluate a specialized form of winemaking, as such, the results are not applicable to still red winemaking. Understanding the impact of winemaking techniques on the retronasal and mouthfeel characteristics is important especially as consumers primarily focus on this aspect of wine when making a hedonic judgment about wine [21]. From a consumer perspective, sensory characterization is the first step in understanding how a product will be perceived by the public [22]. Two of the most important technical decisions prior to the onset of winemaking for red varietals are the fermentation temperature during alcoholic fermentation and cap management regime during skin contact (i.e., maceration) time. The choice of fermentation temperature affects the rate of alcoholic fermentation, the evolution and diversity of yeast populations, phenolic extraction, and the sensory characteristics of the resulting wine [23; 24; 25]. Phenolic extraction during red winemaking is particularly sensitive to fermentation temperature which in turn influences the color, taste, and mouthfeel of the resulting wine [26]. A review of winemaking techniques on phenolic extraction reported that hot fermentation temperatures (25 \({}^{\circ}\)C to 30 \({}^{\circ}\)C) favored higher phenolic extraction thus resulting in wines with higher astringency and color saturation [23]. Similarly, a study was conducted on three different clones of Pinot noir and three different fermentation temperatures, including cold (10 \({}^{\circ}\)C), hot (25 \({}^{\circ}\)C), and variable (seven days at 10 \({}^{\circ}\)C, and seven days at 25 \({}^{\circ}\)C). Results reported that a hot fermentation temperature led to wines with higher total phenolics and higher red hue according to International Commission on Illuminations (CIE) Lab results [27]. In Petit Verdot wines, fermentation at three different temperatures (17 \({}^{\circ}\)C, 21 \({}^{\circ}\)C, and 25 \({}^{\circ}\)C) led to significant increases in total anthocyanins and flavonoids whereby color intensity increased significantly when wines were fermented at 25 \({}^{\circ}\)C compared to 17 \({}^{\circ}\)C [28]. In terms of sensory implications, a study in Syrah examined the impact of three fermentation temperature regimes (15 \({}^{\circ}\)C, 20 \({}^{\circ}\)C then 30 \({}^{\circ}\)C, and 30 \({}^{\circ}\)C then 20 \({}^{\circ}\)C) as well as the use of cold-soak or extended maceration [29]. Results from a pair-comparison sensory test showed that a warmer fermentation temperature (30 \({}^{\circ}\)C) led to a higher perceived red color and black currant flavor compared to a cold fermentation temperature (15 \({}^{\circ}\)C). These results suggested that a hot fermentation temperature led to a higher red hue and overripe fruit flavors.