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dc.contributor.authorCheng, Lailiangen_US
dc.contributor.authorLakso, Alan N.en_US
dc.contributor.authorHenick-Kling, Thomasen_US
dc.contributor.authorMartinson, Timothyen_US
dc.contributor.authorAcree, Terryen_US
dc.date.accessioned2015-04-09T17:45:45Z
dc.date.available2015-04-09T17:45:45Z
dc.date.issued2004en_US
dc.identifier.urihttps://hdl.handle.net/1813/39872
dc.descriptionDescribes a three year vineyard study that used irrigation and supplemental nitrogen to reduce or delay appearance of Atypical Aging (ATA) wine flavor defect.en_US
dc.subjectWine and wine makingen_US
dc.subjectDroughten_US
dc.subjectWine--Flavoren_US
dc.subjectIrrigationen_US
dc.subjectNitrogenen_US
dc.titleConclusions for 3 Years of Study on the Effect of Drought Stress and Available Nitrogen on Formation of Atypical Aging Flavor Defect in Wineen_US


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