<?xml version="1.0" encoding="UTF-8"?>
<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</title>
   <creator>Cheng, Lailiang</creator>
   <creator>Lakso, Alan</creator>
   <creator>Henick-Kling, Thomas</creator>
   <creator>Martinson, Tim</creator>
   <creator>Acree, Terry</creator>
   <date>25-Feb-2005</date>
   <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.</description>
   <subject>Wine and wine making</subject>
   <subject>Drought</subject>
   <subject>Flavor</subject>
   <subject>Irrigation</subject>
   <subject>Nitrogen</subject>
   <language>English</language>
   <type>word</type>
</dc>
