Conclusions for 3 Years of Study on the Effect of Drought Stress and Available Nitrogen on Formation of Atypical Aging Flavor Defect in Wine

Cheng, LailiangLakso, Alan N.Henick-Kling, ThomasMartinson, TimothyAcree, Terry2015-04-092015-04-092004https://hdl.handle.net/1813/39872Describes a three year vineyard study that used irrigation and supplemental nitrogen to reduce or delay appearance of Atypical Aging (ATA) wine flavor defect.Wine and wine makingDroughtWine--FlavorIrrigationNitrogenConclusions for 3 Years of Study on the Effect of Drought Stress and Available Nitrogen on Formation of Atypical Aging Flavor Defect in Wine