WO2003086079A2 - Method for enhancing resistance of grapes to infection and maturation by external application of natural extracts from the vine - Google Patents

Method for enhancing resistance of grapes to infection and maturation by external application of natural extracts from the vine Download PDF

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Publication number
WO2003086079A2
WO2003086079A2 PCT/ES2003/000173 ES0300173W WO03086079A2 WO 2003086079 A2 WO2003086079 A2 WO 2003086079A2 ES 0300173 W ES0300173 W ES 0300173W WO 03086079 A2 WO03086079 A2 WO 03086079A2
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vine
grape
grapes
infection
resistance
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PCT/ES2003/000173
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Spanish (es)
French (fr)
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WO2003086079A3 (en
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Angel GONZALEZ UREÑA
Jose Maria Orea Rocha
Carlos Montero Catalina
Jorge B. Jimenez Sanchez
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Universidad Complutense De Madrid
C.R.D.O Vinalopo
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Publication of WO2003086079A2 publication Critical patent/WO2003086079A2/en
Publication of WO2003086079A3 publication Critical patent/WO2003086079A3/en

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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof

Definitions

  • the present invention relates to a method of applying a natural extract obtained from the vine to increase the resistance of the grapes to fungal infections and their maturation, including spraying, irrigation, immersion and washing with said extract on crops. of grape in grapevine and grapevine, or directly on the grape harvested in order to conserve the grape during the storage.
  • the present invention relates to the aforementioned treatments with any natural or manufactured extract obtained by extraction with ethanol or other suitable solvent from the vine in order to improve the natural resistance of the grape.
  • phenolic mainly stilbenes (resveratrol, piceid, pterostilbeno, ⁇ -viniferin, etc.) and flavonoids (tannins, catechin, epicatechin, quercetin, anthocyanins, etc.) , etc.
  • stilbenes resveratrol, piceid, pterostilbeno, ⁇ -viniferin, etc.
  • flavonoids flavonoids
  • the method object of the invention can be performed by immersion, irrigation, washing or fumigation.
  • Experiments have been carried out to demonstrate the effect of the natural vine extract on the durability of the grape by immersion.
  • 5 of the clusters that will be used as white are taken and immersed in a container with 1 L of water; another 5 clusters are immersed in a 5% ethanol solution in water (for example: 50 mL of ethanol in 1 L of water); finally, another 5 clusters are immersed in a solution of the ethanolic extract of the vine leaf (obtained as described in the embodiment of the invention) for a few seconds.
  • the extract can be obtained, also macerating the skin of the grape in ethanol or any other similar solvent.
  • the results obtained after a period of 10 days of storage at room temperature show the following: the clusters that were treated only with water had an advanced state of rot as indicated by the fungi that had developed, which were in an advanced state of your reproductive cycle.
  • the clusters that were treated with the 5% ethanol solution have a very similar state to the first group.
  • the clusters treated with the natural extract solution showed a still healthy appearance without any evidence of fungal infection or rot.
  • the effect obtained is not due to the ethanol present in the extract, but to the high antioxidant and antifungal power of the compounds extracted from the vine leaves, which allow delaying the cellular degenerative process and hinders infection and development. of pathogenic microorganisms in the clusters.
  • the treatment also improves the shelf life of the grapes in a refrigerator, thus, after 35 days of storage in a refrigerator at 8 ° C. the results obtained are similar to the previous ones: the samples treated only with water or with the 5% ethanol solution had an advanced state of aging and localized fungal infection, while the clusters treated with the extract solution retained a healthy appearance.
  • the raw material for obtaining the extract can be both vine leaf and grape skin obtained as a residue in the processes of winemaking or juice production, etc.
  • the present example shows a way to obtain the extract from vine leaf. 3.5 kg of grape leaf are taken and placed in 8 L of ethanol, preferably in an opaque container, and kept for 7 weeks in maceration. After this time, the ethanolic solution is separated from the solid residue by filtration with glass wool. The ethanolic extract thus obtained is concentrated by evaporation of the solvent until the volume obtained is reduced by half.
  • the concentrated ethanolic extract is obtained, it is used to prepare a 5% solution in water (for example 50 mL of ethanolic extract in 950 mL of water) that will be used for the treatment of grapes.
  • a 5% solution in water for example 50 mL of ethanolic extract in 950 mL of water
  • immersion treatment for example 50 mL of ethanolic extract in 950 mL of water
  • the bunches are introduced by means of the appropriate mechanical procedure (conveyor belt, hopper, etc.) in a container in which the adequate amount of the 5% solution of the concentrated ethanolic extract (obtained as described above) in water. At least the concentration of said solution may be the one used in our experiment or a smaller one whose effectiveness has been demonstrated.
  • the process can also be carried out in a continuous way since a few seconds of immersion of the cluster in the mentioned solution is enough to increase the natural resistance of the grapes to their ripening and fungal infections.
  • the cluster treated with the natural vine leaf extract has a healthy appearance without any external sign of fungal infection or rot.
  • the 5% solution of the vine leaf extract is obtained in the manner indicated in example 1, it can be applied directly to the bunches before harvesting by irrigation or fumigation at room temperature according to the techniques and devices used usually for the fumigation of other chemical pesticides.
  • the concentration of the solution may be at least that used in these examples, or any other lower concentration that proves to be effective for the treatment of the grape in the strain itself.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Plant Pathology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Dentistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Environmental Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Cultivation Of Plants (AREA)

Abstract

The invention relates to a method for applying a natural extract from the vine with the aim of enhancing resistance of grapes to fungal infection and maturation, including the spraying of and irrigation with said extract on the vine and stalks in grape crops or directly on the harvested grapes with the purpose of preserving the grapes during storage. The invention also relates to the above-mentioned treatments using any natural or manufactured extract from the vine obtained by extraction with ethanol or another appropriate solvent with the purpose of enhancing natural resistance of the grapes.

Description

Método para aumentar la resistencia de la uva a la infección y maduración mediante la aplicación externa de extractos naturales obtenidos a partir de la vid.Method to increase the resistance of the grapes to infection and maturation by external application of natural extracts obtained from the vine.
OBJETO DE LA INVENCIÓN.OBJECT OF THE INVENTION
La presente invención se refiere a un procedimiento de aplicación de un extracto natural obtenido a partir de la vid para aumentar la resistencia de la uva a las infecciones fungicas y a su maduración, incluyendo la fumigación , riego, inmersión y lavado con el citado extracto sobre cultivos de uva en vid y parra, o directamente sobre la uva cosechada con el fin de conservar la uva durante el almacenamiento. La presente invención se refiere a los tratamientos anteriormente citados con cualquier extracto natural o manufacturado obtenido mediante extracción con etanol u otro disolvente adecuado a partir de la vid con el fin de mejorar la resistencia natural de la uva.The present invention relates to a method of applying a natural extract obtained from the vine to increase the resistance of the grapes to fungal infections and their maturation, including spraying, irrigation, immersion and washing with said extract on crops. of grape in grapevine and grapevine, or directly on the grape harvested in order to conserve the grape during the storage. The present invention relates to the aforementioned treatments with any natural or manufactured extract obtained by extraction with ethanol or other suitable solvent from the vine in order to improve the natural resistance of the grape.
ANTECEDENTES.BACKGROUND.
Uno de los principales problemas de la agricultura moderna son las pérdidas en frutas y verduras durante el almacenamiento posterior a la cosecha, causadas principalmente por el ataque de agentes patógenos y su propio envejecimiento natural. Aunque existen prácticas agrícolas bien establecidas para la protección de los vegetales durante el almacenamiento, como la utilización de pesticidas químicos o el almacenamiento en atmósfera controlada, las pérdidas después de la cosecha se sitúan en torno al 20% del total mundial, pudiendo llegar en algunos casos a valores mucho más elevados. Además existe en la actualidad una gran preocupación de los consumidores respecto a los riesgos nocivos para la salud y para el medio ambiente que supone la utilización extensiva de pesticidas químicos. Una nueva estrategia para solucionar estos problemas consiste en el desarrollo de métodos para mejorar la resistencia natural de frutas y verduras mediante la utilización de las propias moléculas sintetizadas por las plantas para su defensa, los denominados "pesticidas naturales". En el caso concreto de la uva, su resistencia a las infecciones fúngicas ha sido explicada mediante diversos mecanismos. Entre ellos uno de los más importantes es la producción de metabolitos secundarios que contribuyen de una u otra forma a aumentar la resistencia de las plantas (JJ. Marois et al. Am. J. Enol Vitic. 37 (1986) 293; R. Pezet et al. Phytopathol. Z. 11 (1984) 73). Dichos compuestos pueden estar presentes en la planta previamente o bien sintetizarse como respuesta a la infección (en este caso se denominan fitoalexinas). En ambos casos, los compuestos secundarios más importantes sintetizados en la vid son de tipo fenólico, principalmente estilbenos (resveratrol , piceid, pterostilbeno, ε-viniferina, etc.) y flavonoides (taninos, catechina, epicatechina, quercetina, antocianinos, etc.), etc. Diversos estudios permiten asegurar que dichos compuestos fenólicos en la vid son de gran importancia en el sistema de defensa de la planta frente a las infecciones (véanse por ejemplo, G.H. Dai et al. Europ. J. Pl. Pathol 101 (1995) 541; E. Schlósser cta Hort. 381 (1994) 615; R. U. Matern et al. Acta Hort. 381 (1994) 448).One of the main problems of modern agriculture are losses in fruits and vegetables during post-harvest storage, mainly caused by the attack of pathogens and their own natural aging. Although there are well-established agricultural practices for the protection of vegetables during storage, such as the use of chemical pesticides or controlled atmosphere storage, losses after harvest are around 20% of the world total, and may reach some cases at much higher values. In addition there is currently a great concern of consumers regarding the harmful risks to health and the environment that involves the extensive use of chemical pesticides. A new strategy to solve these problems consists in the development of methods to improve the natural resistance of fruits and vegetables by using the molecules themselves synthesized by plants for their defense, the so-called "natural pesticides". In the specific case of grapes, their resistance to fungal infections has been explained by various mechanisms. Among them, one of the most important is the production of secondary metabolites that contribute in one way or another to increase plant resistance (JJ. Marois et al. Am. J. Enol Vitic. 37 (1986) 293; R. Pezet et al. Phytopathol. Z. 11 (1984) 73). Such compounds may be present in the plant previously or synthesized in response to infection (in this case they are called phytoalexins). In both cases, the most important secondary compounds synthesized on the vine are phenolic, mainly stilbenes (resveratrol, piceid, pterostilbeno, ε-viniferin, etc.) and flavonoids (tannins, catechin, epicatechin, quercetin, anthocyanins, etc.) , etc. Various studies make it possible to ensure that these phenolic compounds in the vine are of great importance in the plant's defense system against infections (see, for example, GH Dai et al. Europ. J. Pl. Pathol 101 (1995) 541; E. Schlósser cta Hort. 381 (1994) 615; RU Matern et al. Acta Hort. 381 (1994) 448).
En la presente invención se describe un procedimiento de extracción de los compuestos naturales presentes en las hojas de vid y/o en la piel de las uvas, y su posterior aplicación para aumentar la resistencia natural de la uva frente a las infecciones fúngicas, así como a su maduración.In the present invention a method of extracting the natural compounds present in the vine leaves and / or the skin of the grapes is described, and their subsequent application to increase the natural resistance of the grape against fungal infections, as well as at maturation
DESCRIPCIÓN DE LA INVENCIÓN.DESCRIPTION OF THE INVENTION
Método para aumentar la resistencia de la uva a la infección y maduración mediante la aplicación externa de extractos naturales obtenidos a partir de la vid.Method to increase the resistance of the grapes to infection and maturation by external application of natural extracts obtained from the vine.
Para llevar a cabo la presente invención se han seleccionado varios racimos de uva blanca de aproximadamente el mismo tamaño y peso, pertenecientes todos ellos a la misma variedad de uva comprada y no habiendo sufrido ningún tratamiento de conservación posterior hasta el momento de realizar el experimento.In order to carry out the present invention, several white grape clusters of approximately the same size and weight have been selected, all of them belonging to the same variety of grapes purchased and having not undergone any subsequent preservation treatment until the time of conducting the experiment.
El método objeto de la invención puede ser realizado por inmersión, riego, lavado o fumigación. Se han realizado unos experimentos conducentes a demostrar el efecto del extracto natural de vid sobre el tiempo de durabilidad de la uva mediante inmersión. Se toman 5 de los racimos que se utilizarán como blanco y se sumergen en un recipiente con 1 L de agua; otros 5 racimos se sumergen en una disolución de etanol al 5% en agua (por ejemplo: 50 mL de etanol en 1 L de agua); por último, se sumergen otros 5 racimos en una disolución del extracto etanólico de hoja de vid (obtenido como se describe en el apartado modo de realización de la invención) durante unos segundos. El extracto puede obtenerse, asimismo macerando la piel de la uva en etanol o cualquier otro disolvente similar .The method object of the invention can be performed by immersion, irrigation, washing or fumigation. Experiments have been carried out to demonstrate the effect of the natural vine extract on the durability of the grape by immersion. 5 of the clusters that will be used as white are taken and immersed in a container with 1 L of water; another 5 clusters are immersed in a 5% ethanol solution in water (for example: 50 mL of ethanol in 1 L of water); finally, another 5 clusters are immersed in a solution of the ethanolic extract of the vine leaf (obtained as described in the embodiment of the invention) for a few seconds. The extract can be obtained, also macerating the skin of the grape in ethanol or any other similar solvent.
En ambos casos y después del tratamiento, se depositan todos los racimos en una campana de manera que reciben en todo momento la misma aportación de luz. La temperatura media a la que se realizó el experimento fue de 25°C, siendo en todo momento superior a 20°C e inferior a 30°C. Igualmente se han realizado experimentos en los que las uvas han sido mantenidas en frigorífico a 8°C después del tratamiento.In both cases and after the treatment, all the clusters are deposited in a bell so that they receive at all times the same contribution of light. The average temperature at which the experiment was performed was 25 ° C, being at all times higher than 20 ° C and below 30 ° C. Experiments have also been carried out in which the grapes have been kept in a refrigerator at 8 ° C after treatment.
Los resultados obtenidos tras un plazo de 10 días de almacenamiento a temperatura ambiente muestran lo siguiente : los racimos que fueron tratados solo con agua presentaban un estado avanzado de putrefacción como así lo indicaban los hongos que se habían desarrollado, los cuales estaban en un estado avanzado de su ciclo reproductivo. Los racimos que fueron tratados con la disolución al 5% de etanol presentan un estado muy similar al primer grupo. Sin embargo, los racimos tratados con la disolución de extracto natural mostraban un aspecto todavía saludable sin ninguna muestra de infección fúngica ni de putrefacción.The results obtained after a period of 10 days of storage at room temperature show the following: the clusters that were treated only with water had an advanced state of rot as indicated by the fungi that had developed, which were in an advanced state of your reproductive cycle. The clusters that were treated with the 5% ethanol solution have a very similar state to the first group. However, the clusters treated with the natural extract solution showed a still healthy appearance without any evidence of fungal infection or rot.
Esto demuestra por lo tanto que el efecto obtenido no se debe al etanol presente en el extracto, sino al alto poder antioxidante y antifungico de los compuestos extraídos de las hojas de la vid, que permiten retrasar el proceso degenerativo celular y dificultan la infección y desarrollo de microorganismos patógenos en los racimos. Como se ha mencionado anteriormente, el tratamiento permite también mejorar el tiempo de durabilidad de las uvas en frigorífico, de esta forma, tras 35 días de almacenamiento en frigorífico a 8°C. los resultados obtenidos son similares a los anteriores: las muestras tratadas sólo con agua o con la disolución al 5% de etanol presentaban un estado avanzado de envejecimiento e infección fungica localizada, mientras que los racimos tratados con la disolución del extracto conservaban un aspecto saludable.This therefore demonstrates that the effect obtained is not due to the ethanol present in the extract, but to the high antioxidant and antifungal power of the compounds extracted from the vine leaves, which allow delaying the cellular degenerative process and hinders infection and development. of pathogenic microorganisms in the clusters. As mentioned above, the treatment also improves the shelf life of the grapes in a refrigerator, thus, after 35 days of storage in a refrigerator at 8 ° C. the results obtained are similar to the previous ones: the samples treated only with water or with the 5% ethanol solution had an advanced state of aging and localized fungal infection, while the clusters treated with the extract solution retained a healthy appearance.
MODO DE REALIZACIÓN DE LA INVENCIÓNEMBODIMENT OF THE INVENTION
La presente invención se ilustra mediante los siguientes ejemplos que no son en ningún caso limitativos de su alcance, el cual viene definido exclusivamente por la nota reivindicatoría.The present invention is illustrated by the following examples that are not in any case limiting its scope, which is defined exclusively by the claim.
Ejemplo 1:Example 1:
Preparación del extracto.Preparation of the extract.
La materia prima para la obtención del extracto puede ser tanto hoja de vid, como piel de uva obtenida como residuo en los procesos de vinificación o fabricación de zumos, etc. El presente ejemplo muestra una forma de obtener el extracto a partir de hoja de vid. Se toman 3,5 kg de hoja de uva y se introducen en 8 L de etanol, preferiblemente en un recipiente opaco, y se mantiene durante 7 semanas en maceración. Transcurrido este tiempo se separa la disolución etanólica del residuo sólido mediante filtración con lana de vidrio. El extracto etanólico así obtenido se concentra por evaporación del disolvente hasta reducir el volumen obtenido a la mitad.The raw material for obtaining the extract can be both vine leaf and grape skin obtained as a residue in the processes of winemaking or juice production, etc. The present example shows a way to obtain the extract from vine leaf. 3.5 kg of grape leaf are taken and placed in 8 L of ethanol, preferably in an opaque container, and kept for 7 weeks in maceration. After this time, the ethanolic solution is separated from the solid residue by filtration with glass wool. The ethanolic extract thus obtained is concentrated by evaporation of the solvent until the volume obtained is reduced by half.
Una vez obtenido el extracto etanólico concentrado, éste se utiliza para preparar una disolución al 5% en agua (por ejemplo 50 mL de extracto etanólico en 950 mL de agua) que será la utilizada para el tratamiento de las uvas. Aplicación del tratamiento por inmersión.Once the concentrated ethanolic extract is obtained, it is used to prepare a 5% solution in water (for example 50 mL of ethanolic extract in 950 mL of water) that will be used for the treatment of grapes. Application of immersion treatment.
Tras la recolección de la uva, se introducen los racimos mediante el procedimiento mecánico adecuado (cinta transportadora, tolva, etc.) en un recipiente en el que se haya dispuesto la cantidad adecuada de la disolución al 5% del extracto etanólico concentrado (obtenido como se ha descrito anteriormente ) en agua. Al menos la concentración de dicha disolución puede ser la utilizada en nuestro experimento u otra menor cuya efectividad haya sido demostrada. El proceso además puede realizarse de una manera continua ya que unos segundos de inmersión del racimo en la citada disolución basta para aumentar la resistencia natural de la uva a su maduración y a las infecciones fúngicas.After the grape is harvested, the bunches are introduced by means of the appropriate mechanical procedure (conveyor belt, hopper, etc.) in a container in which the adequate amount of the 5% solution of the concentrated ethanolic extract (obtained as described above) in water. At least the concentration of said solution may be the one used in our experiment or a smaller one whose effectiveness has been demonstrated. The process can also be carried out in a continuous way since a few seconds of immersion of the cluster in the mentioned solution is enough to increase the natural resistance of the grapes to their ripening and fungal infections.
De esta forma el racimo tratado con el extracto natural de hoja de vid , presenta un aspecto saludable sin ninguna señal externa de infección fúngica ni putrefacción.In this way, the cluster treated with the natural vine leaf extract has a healthy appearance without any external sign of fungal infection or rot.
Ejemplo 2 Aplicación del tratamiento por lavado o riegoExample 2 Application of washing or irrigation treatment
Una vez obtenida la disolución al 5% del extracto de hoja de vid de la manera que se indica en el ejemplo 1, ésta puede ser aplicada directamente sobre los racimos antes de su recolección mediante riego o fumigación a temperatura ambiente según las técnicas y aparatos empleados habitualmente para la fumigación de otros pesticidas químicos. La concentración de la disolución puede ser al menos la utilizada en estos ejemplos, o cualquier otra concentración menor que demuestre ser efectiva para el tratamiento de la uva en la propia cepa. Once the 5% solution of the vine leaf extract is obtained in the manner indicated in example 1, it can be applied directly to the bunches before harvesting by irrigation or fumigation at room temperature according to the techniques and devices used usually for the fumigation of other chemical pesticides. The concentration of the solution may be at least that used in these examples, or any other lower concentration that proves to be effective for the treatment of the grape in the strain itself.

Claims

REIVINDICACIONES
1.- Método para aumentar la resistencia de la uva a su maduración e infección caracterizado por la aplicación externa de un extracto natural obtenido a partir de la vid, sea por inmersión, lavado, riego o fumigación .1.- Method to increase the resistance of the grape to its maturation and infection characterized by the external application of a natural extract obtained from the vine, whether by immersion, washing, irrigation or fumigation.
2.- Método para aumentar la resistencia de la uva a su maduración e infección, según la reivindicación 1, consistente en el riego o fumigación de cultivos de uva en vid y parra con productos naturales o manufacturados obtenidos mediante extracción a partir de la vid, sus hojas y frutos.2. Method to increase the resistance of the grape to its maturation and infection, according to claim 1, consisting of the irrigation or fumigation of grape and grape vine crops with natural or manufactured products obtained by extraction from the vine, Its leaves and fruits.
3.- Método para aumentar la resistencia de la uva a su maduración e infección, según las reivindicaciones 1 y 2, consistente en el riego o fumigación de cultivos de uva en vid y parra con una disolución acuosa de dicho extracto natural obtemdo a partir de la vid.3. Method to increase the resistance of the grape to its maturation and infection, according to claims 1 and 2, consisting in the irrigation or fumigation of grape and grape vine crops with an aqueous solution of said natural extract obtained from the vine
4.- Método para aumentar la resistencia de la uva a su maduración e infección, según la reivindicación 1, consistente en la inmersión o lavado de la uva después de su recogida con productos naturales o manufacturados obtenidos mediante extracción a partir de la vid, sus hojas y frutos.4. Method to increase the resistance of the grape to its ripening and infection, according to claim 1, consisting of immersion or washing of the grape after its collection with natural or manufactured products obtained by extraction from the vine, its leaves and fruits
5.- Método para aumentar la resistencia de la uva a su maduración e infección, según las reivindicaciones 1 y 4, consistente en la inmersión o lavado de la uva después de su recogida con una disolución acuosa de dicho extracto natural obtenido a partir de la vid.5. Method to increase the resistance of the grapes to ripening and infection, according to claims 1 and 4, consisting of immersion or washing of the grapes after collection with an aqueous solution of said natural extract obtained from the vine.
6.- Método para aumentar la resistencia de la uva a su maduración e infección, según la reivindicación 1, en el que el extracto se obtiene por maceración de la hoja de la vid en etanol o cualquier otro disolvente adecuado.6. Method for increasing the resistance of the grape to ripening and infection, according to claim 1, wherein the extract is obtained by maceration of the vine leaf in ethanol or any other suitable solvent.
7.- Método para aumentar la resistencia de la uva a su maduración e infección mediante la aplicación externa de un extracto natural, según la reivindicación 1, en el que el extracto se obtiene por maceración de piel de uva en etanol o cualquier otro disolvente adecuado. 7. Method for increasing the resistance of the grapes to ripening and infection by external application of a natural extract, according to claim 1, in the that the extract is obtained by maceration of grape skin in ethanol or any other suitable solvent.
PCT/ES2003/000173 2002-04-18 2003-04-14 Method for enhancing resistance of grapes to infection and maturation by external application of natural extracts from the vine WO2003086079A2 (en)

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ES200200913A ES2193881B1 (en) 2002-04-18 2002-04-18 METHOD TO INCREASE THE RESISTANCE OF THE GRAPE TO INFECTION AND MATURATION THROUGH THE EXTERNAL APPLICATION OF NATURAL EXTRACTS OBTAINED FROM THE VINE.
ESP200200913 2002-04-18

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WO2012001329A2 (en) 2010-07-02 2012-01-05 Centre National De La Recherche Scientifique - Cnrs Use of a natural grape marc extract in order to stimulate the natural defenses of plants

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ITMI20051751A1 (en) * 2005-09-21 2007-03-22 Vomm Impianti E Processi S P A PRODUCT FOR PREVENTION AND TREATMENT OF VINE INFECTIONS AND PROCEDURE FOR ITS PREPARATION
CZ309203B6 (en) * 2020-06-10 2022-05-18 Mendelova Univerzita V Brně Antifungal spray liquid based on liquid extract from waste vines
ES2936218A1 (en) * 2021-09-15 2023-03-15 Bodega Matarromera S L Fungicidal composition for the prevention and fight against diseases of the wood of the vine (Machine-translation by Google Translate, not legally binding)

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WO2012001329A2 (en) 2010-07-02 2012-01-05 Centre National De La Recherche Scientifique - Cnrs Use of a natural grape marc extract in order to stimulate the natural defenses of plants
FR2962007A1 (en) * 2010-07-02 2012-01-06 Centre Nat Rech Scient USE OF A NATURAL EXTRACT OF GRAPE MARC TO STIMULATE NATURAL DEFENSE OF PLANTS
WO2012001329A3 (en) * 2010-07-02 2012-05-10 Centre National De La Recherche Scientifique - Cnrs Use of a natural grape marc extract in order to stimulate the natural defenses of plants
US9788552B2 (en) 2010-07-02 2017-10-17 Centre National de la Recherche Scientifique—CNRS Use of a natural grape marc extract in order to stimulate the natural defenses of plants

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