CL2008003567A1 -
Method to improve the development of the color of red grapes and alter sensory characteristics of the wine which includes applying 88 to 292 mg / grapevine of s-abscisic acid or its salts and 88 to 292 mg / ethephon grape to red grapes after curdling .
- Google Patents
Method to improve the development of the color of red grapes and alter sensory characteristics of the wine which includes applying 88 to 292 mg / grapevine of s-abscisic acid or its salts and 88 to 292 mg / ethephon grape to red grapes after curdling .
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Application filed by Valent Biosciences CorpfiledCriticalValent Biosciences Corp
Priority to CL2008003567ApriorityCriticalpatent/CL2008003567A1/en
Publication of CL2008003567A1publicationCriticalpatent/CL2008003567A1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
UN MÉTODO PARA MEJORAR EL DESARROLLO DE COLOR ROJO DE LAS UVAS ROJAS Y ALTERAR LAS CARACTERÍSTICAS<br /> SENSORIALES DEL VINO QUE COMPRENDE APLICAR DE 88 A 292 MG/PARRA DE ÁCIDO S-ABSCISICO O SUS<br /> SALES Y DE 88 A 292 MG/PARRA DE ETEFÓN A LAS UVAS ROJAS DESPUÉS DE LA CUAJA.<br /> A METHOD TO IMPROVE THE RED COLOR DEVELOPMENT OF THE RED GRAPES AND ALTER THE SENSORY CHARACTERISTICS OF THE WINE THAT INCLUDES APPLYING 88 TO 292 MG / S-ABSCISIC ACID OR THEIR SALTS AND 88 A 292 MG / ETAPHON STOP AT THE RED GRAPES AFTER THE BOX. <br />
CL2008003567A2008-11-282008-11-28
Method to improve the development of the color of red grapes and alter sensory characteristics of the wine which includes applying 88 to 292 mg / grapevine of s-abscisic acid or its salts and 88 to 292 mg / ethephon grape to red grapes after curdling .
CL2008003567A1
(en)
Method to improve the development of the color of red grapes and alter sensory characteristics of the wine which includes applying 88 to 292 mg / grapevine of s-abscisic acid or its salts and 88 to 292 mg / ethephon grape to red grapes after curdling .
Method to improve the development of the color of red grapes and alter sensory characteristics of the wine which includes applying 88 to 292 mg / grapevine of s-abscisic acid or its salts and 88 to 292 mg / ethephon grape to red grapes after curdling .
Method to improve the development of the color of red grapes and alter sensory characteristics of the wine which includes applying 88 to 292 mg / grapevine of s-abscisic acid or its salts and 88 to 292 mg / ethephon grape to red grapes after curdling .
Metalloenzyme inhibitor compounds; composition comprising said compounds; use of the composition to treat or prevent a disease associated with metalloenzymes in plants; use to inhibit metalloenzymes in microorganisms and treat a fungal disorder in plants.
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Pesticide composition comprising a carboxamide and abamectin compound; method for controlling pests which comprises treating a plant or soil with the aforementioned composition.
Method for regulating the growth of crop plants that comprises applying trinexapac-ethyl and acibenzolar-s-methyl in a weight ratio of 5: 1 to 2.5: 1 and a composition comprising trinexapac-ethyl and acibenzolar-s-methyl in a weight ratio of 5: 1 to 2.5: 1 and the use thereof for the regulation of plant growth.
METHOD TO RALEAR THE FLOWERING OR FRUCTIFICATION OF PLANTS THAT INCLUDE APPLYING AN EFFICIENT AMOUNT OF ACID S - (+) - ABSCISICAL OR SALT, ANALOG OR DERIVATIVE OF THIS WITH AN EFFECTIVE AMOUNT OF ANOTHER PLANT GROWTH REGULATOR.
Method to improve the development of the color of red grapes and alter sensory characteristics of the wine which includes applying 88 to 292 mg / grapevine of s-abscisic acid or its salts and 88 to 292 mg / ethephon grape to red grapes after curdling .
METHOD TO MODIFY THE SENSORY CHARACTERISTICS OF THE BLACK GRAPE BERRY AND OF THE WINE THAT IT INCLUDES TO APPLY ABSCISICAL ACID OR ITS SALTS TO GRAPES AFTER THE FRUIT TO CUAJADO.
Using acylcyclohexanedione carboxylic acid or salts thereof in combination with acylcyclohexanedione carboxylic acid esters for improving the development of gramineous plants