Conclusions for 3 Years of Study on the Effect of Drought Stress and Available Nitrogen on Formation of Atypical Aging Flavor Defect in Wine
| dc.contributor.author | Cheng, Lailiang | en_US |
| dc.contributor.author | Lakso, Alan N. | en_US |
| dc.contributor.author | Henick-Kling, Thomas | en_US |
| dc.contributor.author | Martinson, Timothy | en_US |
| dc.contributor.author | Acree, Terry | en_US |
| dc.date.accessioned | 2015-04-09T17:45:45Z | |
| dc.date.available | 2015-04-09T17:45:45Z | |
| dc.date.issued | 2004 | en_US |
| dc.description | Describes 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.identifier.uri | https://hdl.handle.net/1813/39872 | |
| dc.subject | Wine and wine making | en_US |
| dc.subject | Drought | en_US |
| dc.subject | Wine--Flavor | en_US |
| dc.subject | Irrigation | en_US |
| dc.subject | Nitrogen | en_US |
| dc.title | Conclusions for 3 Years of Study on the Effect of Drought Stress and Available Nitrogen on Formation of Atypical Aging Flavor Defect in Wine | en_US |
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