WO2001027240A1 - Method for increasing the sugar content in a vegetable - Google Patents

Method for increasing the sugar content in a vegetable Download PDF

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Publication number
WO2001027240A1
WO2001027240A1 PCT/ES2000/000396 ES0000396W WO0127240A1 WO 2001027240 A1 WO2001027240 A1 WO 2001027240A1 ES 0000396 W ES0000396 W ES 0000396W WO 0127240 A1 WO0127240 A1 WO 0127240A1
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WO
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Prior art keywords
dye
vegetable
vegetables
fruits
volume
Prior art date
Application number
PCT/ES2000/000396
Other languages
Spanish (es)
French (fr)
Inventor
Antonio IBÁÑEZ DE ALBA
Original Assignee
Cisterra, S.L.
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Publication date
Application filed by Cisterra, S.L. filed Critical Cisterra, S.L.
Priority to AU10298/01A priority Critical patent/AU1029801A/en
Publication of WO2001027240A1 publication Critical patent/WO2001027240A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G7/00—Botany in general
    • A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages

Definitions

  • the present invention is encompassed in the agricultural sector, more specifically in the viticulture sector.
  • it refers to a process for raising the sugar content in a vegetable selected from fruits and vegetables, which comprises at least partially coating the surface of said vegetable in the plant itself, with dye, so that the amount of radiation is increased solar in the area covered with dye and the biosynthesis of sugars in said fruit or vegetable is promoted.
  • Mute musts are the result of repeated additions of sulphurous anhydride, and their use has the disadvantage of their high content of sulphurous anhydride, so that for their use they must first proceed to a partial desulfurization, which also raises the cost of wine production.
  • the subject of the present invention is a method for raising the sugar content in a vegetable selected from fruits and vegetables, characterized in that it comprises coating with at least one dye, at least part of the surface of said vegetable, in the plant itself, in order to raise the biosynthesis of sugars in the vegetable itself, that is, before harvesting.
  • a further object of the present invention is a method for raising the degree of alcohol of an alcoholic beverage obtained from the juice or must of a vegetable selected from fruits and vegetables, by using said method.
  • a second additional object of the present invention is a method for raising the sugar content of the juice or must, or in general, any product obtained from a fruit or vegetable, by using said method.
  • a third additional object of the present invention is a method for accelerating the ripening process of a vegetable selected from fruits and vegetables, by using said method.
  • the object of the present invention is to overcome the drawbacks of the state of the art mentioned above by means of a method for raising the sugar content of a vegetable selected from Fruits and vegetables characterized in that it consists of coating at least one dye, at least partially, the external surface of said plant in the plant itself, in order to promote an increase in the biosynthesis of sugars in said plant.
  • the surface portion of the fruit or vegetable that is coated with the dye is between 0.1% and 99% of its total external surface.
  • the surface portion that is coated with dye is between 1% and 20% of the total external surface.
  • any type of dyes can be used by the process of the present invention, provided they are dyes approved by the health authorities.
  • a food coloring dye is used.
  • the dye can be a natural or synthetic dye. It can also be a solid, a liquid or a gas, and can be applied alone, in solution or in suspension.
  • the amount of dye when applied in solution or suspension is between 0.1% and 99.9% by volume of solution or suspension. Preferably said amount is between 0.5% and 10% by volume of dye. In the case of a solid dye, the amount thereof is between 0.1% and 95% by weight of solution or dispersion.
  • the dye can be applied by any traditional mechanical means such as spraying or spraying. Also the dye can be applied in one or more sessions; preferably applied in a single session.
  • any organic or inorganic solvent approved by the health authorities can be used.
  • said solvent is water.
  • the dye applied in suspension can be used as a suspending agent whatever is approved by the health authorities.
  • said suspending agent is water.
  • said dye be at least adhered on the surface of the vegetable until harvesting, both in the case that said vegetable is to be consumed as such, or until collection prior to obtaining products derived from said vegetable, such as juices , jams, etc.
  • the dye used is preferably of a darker color than the vegetable itself to which the process is applied, in order to convert the areas covered with dye into solar radiation absorption zones to a higher degree than the rest of the plant surface.
  • the dye or dyes chosen will also be dependent on the weather of the region, so, for example, in warmer areas a purple shade will be sufficient to apply to the grapes; while in colder and / or rainy regions a black dye will be necessary to make the most of solar radiation.
  • the dyes used in the process of the invention do not affect the leaves of the plants, so that the photosynthesis is not altered neither in the leaves, nor in the fruits or vegetables themselves containing chlorophyll, since preferably it is It covers the surface only partially.
  • These dyes either they affect none of the properties of the products, such as juices, jams, jams, etc., obtained from the vegetables treated by the process of the invention, such as taste, smell, or color, even in the case of that said dye remained on the skin of the vegetable.
  • the separation of the dye is achieved.
  • Such dyes also do not affect the taste, smell, color or other properties of alcoholic beverages obtained from fruit juice or must treated by the process of the invention.
  • the process of the present invention can be applied to any type of vegetable selected from fruits and vegetables.
  • it is applied to fruits and vegetables from which derivative products such as juices and / or alcoholic beverages are usually obtained.
  • said process is especially suitable for grapes, and in particular white grapes.
  • the process of the present invention is applied to white grapes.
  • the internal temperature reached in the grapes by the process of the invention does not depend on their size.
  • the dye reaches a surface of the grape between 30% and 60% of the total area.
  • a further object of the present invention is a method for raising the degree of alcohol of an alcoholic beverage obtained from the juice or must of a Vegetable selected from fruits and vegetables, by using this procedure.
  • a second additional object of the present invention is a method for raising the sugar content of any product derived from a vegetable selected from fruits and vegetables by using the present process.
  • derivative products are, for example, juices, musts, jams, jams, compotes, etc.
  • a third additional object of the present invention is a method for accelerating the ripening process of a vegetable selected from fruits and vegetables, by using the present process.
  • the process of the present invention has the advantage over the procedures known in the art that it is a natural method of promoting the biosynthesis of sugars in vegetables, it is cheaper than the known procedures, easier to apply, not produced in vegetables no harmful effect that affects its quality, or the quality of products derived from them, or products derived from the juice or must of said vegetables.
  • FIGURES serve to better illustrate some aspects of the invention in which Figure 1 particularly represents a mottled grape with dye according to the described procedure, and Figure 2 represents a bunch of grapes in the strain itself colored according to the procedure described.
  • FIG. 1 shows a colored grape according to the process of the present invention, in which 1 represents specks of dye applied, and 2 represents the surface area without dye, in which photosynthesis can be produced.
  • Figure 2 represents a bunch of grapes in the strain mottled with dye according to the process of the invention.
  • MODE 1 A mixture of a matte black food dye, BLACK A 38012, from Sancolor, S.A., was prepared, which is a food dye, soluble in water, with water in a proportion of 1% by volume of dye.
  • Each strain had an average of 16 to 20 clusters, with a quantity of grapes per cluster of between 50 and 130.
  • the average weight of each cluster was between 200 and 400 g; and the average weight of the grapes was 1 g to 1.5 g.
  • the ten strains were mottled by spraying the mixture of the dye with the water, the dye being applied in a single session.
  • the temperature inside the grape was controlled for a period exceeding two months, during which the general appearance of the grape, the internal pH, its weight and its growth, as well as other parameters described below, were also controlled. in order to detect and analyze any significant variation in any of the characteristics of the grapes, and in particular any variation that could be an indication of loss of quality and / or deterioration.
  • Table 1 were obtained, in which the First column shows the time in days elapsed since the application of the coloring on the grapes.
  • MODE 2 It was performed analogously to mode 1; but with a dark purple dye, VIOLETA MORA HL of the company Sancolor, SA, obtaining results similar to those described above.
  • MODE 3 Performs analogously to mode 1; but with grape varieties of the Cherva variety, obtaining results similar to those described above.

Abstract

The invention relates to a method for increasing the sugar content in a vegetable selected from amongst fruits and vegetables. Said method involves coating at least part of the surface of said vegetable with a coloring agent in the plant itself so that the amount of solar radiation in the area coated with the coloring agent is increased and biosynthesis of sugars in said fruit or vegetable is promoted. This makes it possible to accelerate the maturing process of the vegetable and to obtain sweeter derived products from said vegetable such as juice. Any alcoholic beverage derived from the juice of said vegetable has an increased alcohol content in comparison with a beverage derived from fruits or vegetables of the same species that have not been treated according to the method disclosed in the invention.

Description

PROCEDIMIENTO PARA ELEVAR EL CONTENIDO DE AZÚCAR EN UN VEGETALPROCEDURE TO ELEVATE THE CONTENT OF SUGAR IN A VEGETABLE
CAMPO DE LA INVENCIÓN La presente invención se engloba en el sector agrícola, más específicamente en el sector de la viticultura. En particular se refiere a un procedimiento para elevar el contenido de azúcar en un vegetal seleccionado entre frutas y hortalizas, que comprende recubrir al menos parcialmente la superficie de dicho vegetal en la propia planta, con colorante, de modo que se aumenta la cantidad de radiación solar en la zona cubierta de colorante y se promueve la biosíntesis de azúcares en dicha fruta u hortaliza.FIELD OF THE INVENTION The present invention is encompassed in the agricultural sector, more specifically in the viticulture sector. In particular, it refers to a process for raising the sugar content in a vegetable selected from fruits and vegetables, which comprises at least partially coating the surface of said vegetable in the plant itself, with dye, so that the amount of radiation is increased solar in the area covered with dye and the biosynthesis of sugars in said fruit or vegetable is promoted.
ANTECEDENTES DE LA INVENCIÓN Se conocen en el estado de la técnica métodos para acelerar la maduración de ciertas frutas, que comprenden por ejemplo, la introducción de un gas en el interior la cámara que contiene dichas frutas, siendo dicho gas recuperado después .BACKGROUND OF THE INVENTION Methods for accelerating the ripening of certain fruits are known in the state of the art, comprising, for example, the introduction of a gas into the chamber containing said fruits, said gas being recovered afterwards.
Se conocen también en el estado de la técnica métodos para conseguir elevar la graduación alcohólica de bebidas como el vino. Estos métodos se usan más frecuentemente en aquellas regiones o países en los que las uvas poseen un contenido de azúcar muy bajo, debido a las condiciones climáticas que no permiten que las uvas tengan suficiente tiempo de exposición a la luz solar, así como la temperatura adecuada para que se produzca en su interior biosíntesis de azúcares en cantidad deseada. La consecuencia de esta carencia de exposición solar y de temperaturas adecuadas es que una vez elaborado el mosto de dichas uvas, éste contiene poca cantidad de azúcar, y por lo tanto una bebida alcohólica, como vino, obtenida a partir de dicho mosto tendrá un grado de alcohol más bajo del deseado, viendo limitada su calidad.Methods for raising the alcoholic strength of beverages such as wine are also known in the state of the art. These methods are used more frequently in those regions or countries in which the grapes have a very low sugar content, due to the climatic conditions that do not allow the grapes to have sufficient exposure time to sunlight, as well as the appropriate temperature so that sugar biosynthesis is produced inside in desired quantity. The consequence of this lack of sun exposure and adequate temperatures is that once the must of these grapes is made, it contains a small amount of sugar, and therefore an alcoholic beverage, such as wine, obtained at From this must, the alcohol content will be lower than desired, and its quality is limited.
Con el fin de elevar el contenido de azúcar en las uvas, se usan en el estado de la técnica métodos que consisten principalmente en la adición directa de azúcar al zumo de la fruta, por ejemplo, en el caso del mosto de la uva, éste se mezcla con pulpa de remolacha o con azúcar de caña, o también se utiliza el mezclado de mosto menos dulce con mosto más dulce de otras regiones . Se utilizan para ello los llamados mostos concentrados que tienen una densidad de entre 30 SBé y 40 Bé, correspondientes a un contenido en azúcar de 50 % a 60 % en pesoo o se utilizan los filtrados dulcificantes de los llamados mostos mudos. Los mostos mudos son el resultado de repetidas adiciones de anhídrido sulfuroso, y su empleo presenta el inconveniente precisamente de su elevado contenido en anhídrido sulfuroso, por lo que para su uso se debe de proceder primero a una desulfuración parcial, lo que también eleva el coste de producción del vino.In order to raise the sugar content in the grapes, methods consisting mainly of the direct addition of sugar to the fruit juice are used in the state of the art, for example, in the case of grape must, this it is mixed with beet pulp or cane sugar, or the mixture of less sweet must with sweeter must from other regions is also used. They are used for this called concentrated must having a density of between 30 and 40 Bé SBE, corresponding to a sugar content of 50% to 60% by weight or filtrates or sweeteners called dumb musts are used. Mute musts are the result of repeated additions of sulphurous anhydride, and their use has the disadvantage of their high content of sulphurous anhydride, so that for their use they must first proceed to a partial desulfurization, which also raises the cost of wine production.
Todas estas técnicas son bastante costosas en cuanto al aspecto económico, así como en cuanto a los productos que se deben transportar y manipular.All these techniques are quite expensive in terms of economic aspect, as well as in the products to be transported and handled.
Además los métodos conocidos en la técnica presentan el inconveniente de que se trata en todos los casos de inducir un proceso de maduración artificial, que puede afectar negativamente la calidad de dichas frutas u hortalizas, o bien de añadir sustancias extrañas a los derivados de dichas frutas u hortalizas, que también afectarán a los mismos, y en consecuencia a la calidad de las bebidas alcohólicas obtenidas a partir de dichos zumos o mostos manipulados.In addition, the methods known in the art have the disadvantage that in all cases it is to induce an artificial ripening process, which can negatively affect the quality of said fruits or vegetables, or to add foreign substances to those derived from said fruits. or vegetables, which will also affect them, and consequently the quality of the alcoholic beverages obtained from said juices or must musts.
Existe por lo tanto, a la vista de la técnica anterior, la necesidad de un procedimiento para conseguir que las frutas u hortalizas, y en particular la uva, puedan madurar de manera natural sin adición de sustancias extrañas, así como la necesidad de que las uvas blancas por ejemplo, tengan la cantidad de azúcar deseada por el viticultor y obtener así el grado de alcohol deseado en el vino obtenido a partir de ellas.There is therefore, in view of the prior art, the need for a procedure to get the fruits or vegetables, and in particular the grape, they can ripen naturally without the addition of foreign substances, as well as the need for white grapes for example, to have the amount of sugar desired by the winegrower and thus obtain the desired degree of alcohol in the wine obtained from them.
OBJETOS DE LA INVENCIÓNOBJECTS OF THE INVENTION
La presente invención tiene por objeto un procedimiento para elevar el contenido de azúcar en un vegetal seleccionado entre frutas y hortalizas, caracterizado porque comprende recubrir con, al menos, un colorante, al menos parte de la superficie de dicho vegetal, en la propia planta, con el fin de elevar la biosíntesis de azúcares en el vegetal mismo, es decir antes de la recolección.The subject of the present invention is a method for raising the sugar content in a vegetable selected from fruits and vegetables, characterized in that it comprises coating with at least one dye, at least part of the surface of said vegetable, in the plant itself, in order to raise the biosynthesis of sugars in the vegetable itself, that is, before harvesting.
Un objeto adicional de la presente invención es un método para elevar el grado de alcohol de una bebida alcohólica obtenida a partir del zumo o mosto de un vegetal seleccionado entre frutas y hortalizas, mediante el uso de dicho procedimiento.A further object of the present invention is a method for raising the degree of alcohol of an alcoholic beverage obtained from the juice or must of a vegetable selected from fruits and vegetables, by using said method.
Un segundo objeto adicional de la presente invención es un método para elevar el contenido de azúcar del zumo o mosto, o en general, cualquier producto obtenido de una fruta u hortaliza, mediante el uso de dicho procedimiento.A second additional object of the present invention is a method for raising the sugar content of the juice or must, or in general, any product obtained from a fruit or vegetable, by using said method.
Un tercer objeto adicional de la presente invención es un método para acelerar el proceso de maduración de un vegetal seleccionado entre frutas y hortalizas, mediante el uso del dicho procedimiento.A third additional object of the present invention is a method for accelerating the ripening process of a vegetable selected from fruits and vegetables, by using said method.
DESCRIPCIÓN DETALLADA DE LA INVENCIÓNDETAILED DESCRIPTION OF THE INVENTION
La presente invención tiene por objeto superar los inconvenientes del estado de la técnica citados anteriormente mediante un procedimiento para elevar el contenido de azúcar de un vegetal seleccionado entre frutas y hortalizas caracterizado porque consiste en recubrir con al menos un colorante, al menos, parcialmente la superficie externa de dicho vegetal en la propia planta, con el fin de promover un aumento de la biosíntesis de azúcares en dicho vegetal.The object of the present invention is to overcome the drawbacks of the state of the art mentioned above by means of a method for raising the sugar content of a vegetable selected from Fruits and vegetables characterized in that it consists of coating at least one dye, at least partially, the external surface of said plant in the plant itself, in order to promote an increase in the biosynthesis of sugars in said plant.
La porción de superficie de la fruta u hortaliza que se recubre con el colorante está comprendida entre el 0,1 % y el 99 % de su superficie externa total. De manera preferida la porción de superficie que se recubre con colorante está comprendida entre el 1 % y el 20 % de la superficie externa total.The surface portion of the fruit or vegetable that is coated with the dye is between 0.1% and 99% of its total external surface. Preferably, the surface portion that is coated with dye is between 1% and 20% of the total external surface.
Mediante el procedimiento de la presente invención se pueden usar cualquier tipo de colorantes, siempre que sean colorantes aprobados por las autoridades sanitarias. De manera preferida se utiliza un colorante de uso alimentario.Any type of dyes can be used by the process of the present invention, provided they are dyes approved by the health authorities. Preferably, a food coloring dye is used.
El colorante puede ser un colorante natural o sintético. Puede ser además un sólido, un líquido o un gas, y se puede aplicar solo, en disolución o en suspensión. La cantidad de colorante cuando se aplica en disolución o suspensión está comprendida entre un 0,1 % y un 99,9 % en volumen de disolución o suspensión. De manera preferida dicha cantidad está comprendida entre un 0,5 % y un 10 % en volumen de colorante. En el caso de un colorante sólido la cantidad del mismo está comprendida entre un 0, 1 % y un 95 % en peso de disolución o de dispersión.The dye can be a natural or synthetic dye. It can also be a solid, a liquid or a gas, and can be applied alone, in solution or in suspension. The amount of dye when applied in solution or suspension is between 0.1% and 99.9% by volume of solution or suspension. Preferably said amount is between 0.5% and 10% by volume of dye. In the case of a solid dye, the amount thereof is between 0.1% and 95% by weight of solution or dispersion.
El colorante se puede aplicar por cualquier medio mecánico tradicional como la pulverización o fumigación. Igualmente el colorante se puede aplicar en una o más sesiones; preferentemente se aplica en una única sesión.The dye can be applied by any traditional mechanical means such as spraying or spraying. Also the dye can be applied in one or more sessions; preferably applied in a single session.
Cuando el colorante se aplica en disolución, se puede utilizar cualquier disolvente orgánico o inorgánico aprobado por las autoridades sanitarias . Preferentemente dicho disolvente es el agua. Del mismo modo, cuando el colorante se aplica en suspensión se puede usar como agente suspensivante cualquiera que sea aprobado por las autoridades sanitarias. De manera preferida dicho agente suspensivante es el agua. Mediante el procedimiento de la presente invención al aplicar el colorante sobre los vegetales, éstos al estar en la propia planta biosintetizan más cantidad de azúcar, como consecuencia de que se concentrar la radiación solar sobre la superficie coloreada, y se produce así un aumento de la temperatura interior de dicho vegetal.When the dye is applied in solution, any organic or inorganic solvent approved by the health authorities can be used. Preferably said solvent is water. Similarly, when the dye applied in suspension can be used as a suspending agent whatever is approved by the health authorities. Preferably said suspending agent is water. By means of the process of the present invention when applying the dye on the vegetables, these being in the plant itself biosynthesize more sugar, as a consequence of which the solar radiation is concentrated on the colored surface, and thus an increase of the indoor temperature of said vegetable.
Es deseable que dicho colorante quede al menos adherido sobre la superficie del vegetal hasta la recolección, tanto para el caso de que dicho vegetal vaya a ser consumido como tal, o hasta la recolección previa a la obtención de productos derivados de dicho vegetal, como zumos, mermeladas, etc.It is desirable that said dye be at least adhered on the surface of the vegetable until harvesting, both in the case that said vegetable is to be consumed as such, or until collection prior to obtaining products derived from said vegetable, such as juices , jams, etc.
El colorante usado es preferentemente de un color más oscuro que el propio vegetal al que se aplica el procedimiento, para poder convertir las zonas cubiertas con colorante en zonas de absorción de radiación solar en grado más elevado que el resto de la superficie del vegetal. En cualquier caso el colorante o colorantes elegidos será también dependiente de la climatología de la región, así, por ejemplo, en zonas más cálidas será suficiente un tono morado para aplicar a las uvas; mientras que en regiones más frías y/o lluviosas será necesario un colorante negro para aprovechar al máximo la radiación solar. Los colorantes usados en el procedimiento de la invención no afectan a las hojas de las plantas, por lo que la fotosíntesis no se ve alterada ni en las hojas, ni tampoco en las propias frutas u hortalizas que contengan clorofila, puesto que de manera preferida se recubre la superficie sólo parcialmente. Dichos colorantes tampoco afectan a ninguna de las propiedades de los productos, como por ejemplo, zumos, mermeladas, confituras, etc, obtenidos de los vegetales tratados por el procedimiento de la invención, como el sabor, el olor, o el color, incluso en el caso de que permaneciera dicho colorante sobre la piel del vegetal. En el caso de la obtención de zumos o mosto durante la elaboración de los mismos, por simple filtración en la etapa de separación de residuos como la piel y/o la pulpa de dichas frutas, se consigue la separación del colorante. Dichos colorantes tampoco afectan al sabor, olor, color u otras propiedades de las bebidas alcohólicas obtenidas a partir del zumo o mosto de frutas tratadas por el procedimiento de la invención.The dye used is preferably of a darker color than the vegetable itself to which the process is applied, in order to convert the areas covered with dye into solar radiation absorption zones to a higher degree than the rest of the plant surface. In any case the dye or dyes chosen will also be dependent on the weather of the region, so, for example, in warmer areas a purple shade will be sufficient to apply to the grapes; while in colder and / or rainy regions a black dye will be necessary to make the most of solar radiation. The dyes used in the process of the invention do not affect the leaves of the plants, so that the photosynthesis is not altered neither in the leaves, nor in the fruits or vegetables themselves containing chlorophyll, since preferably it is It covers the surface only partially. These dyes either they affect none of the properties of the products, such as juices, jams, jams, etc., obtained from the vegetables treated by the process of the invention, such as taste, smell, or color, even in the case of that said dye remained on the skin of the vegetable. In the case of obtaining juices or must during their preparation, by simple filtration in the stage of separation of waste such as the skin and / or the pulp of said fruits, the separation of the dye is achieved. Such dyes also do not affect the taste, smell, color or other properties of alcoholic beverages obtained from fruit juice or must treated by the process of the invention.
El procedimiento de la presente invención se puede aplicar a cualquier tipo de vegetal seleccionado entre frutas y hortalizas. De manera preferida se aplica a frutas y hortalizas de las cuales se obtienen de modo habitual productos derivados como zumos y/o bebidas alcohólicas. De manera más preferida aún, dicho procedimiento es especialmente adecuado para las uvas, y en particular la uva blanca.The process of the present invention can be applied to any type of vegetable selected from fruits and vegetables. Preferably, it is applied to fruits and vegetables from which derivative products such as juices and / or alcoholic beverages are usually obtained. Even more preferably, said process is especially suitable for grapes, and in particular white grapes.
En una realización preferida del procedimiento de la presente invención, éste se aplica a las uvas blancas. La temperatura interior que se alcanza en las uvas mediante el procedimiento de la invención no depende del tamaño de las mismas .In a preferred embodiment of the process of the present invention, it is applied to white grapes. The internal temperature reached in the grapes by the process of the invention does not depend on their size.
En el caso particular de la uva, ésta al estar en la propia cepa, y encontrarse en el racimo en contacto con otras uvas el colorante alcanza una superficie de la uva comprendida entre el 30 % y el 60 % de la superficie total.In the particular case of the grape, this being in the same strain, and being in the cluster in contact with other grapes the dye reaches a surface of the grape between 30% and 60% of the total area.
Un objeto adicional de la presente invención es un método para elevar el grado de alcohol de una bebida alcohólica obtenida a partir del zumo o mosto de un vegetal seleccionado entre frutas y hortalizas, mediante el uso del presente procedimiento.A further object of the present invention is a method for raising the degree of alcohol of an alcoholic beverage obtained from the juice or must of a Vegetable selected from fruits and vegetables, by using this procedure.
Un segundo objeto adicional de la presente invención es un método para elevar el contenido de azúcar de cualquier producto derivado de un vegetal seleccionado entre frutas y hortalizas mediante el uso del presente procedimiento. Entre dichos productos derivados se encuentran por ejemplo, zumos, mostos, mermeladas, confituras, compotas, etc. Un tercer objeto adicional de la presente invención es un método para acelerar el proceso de maduración de un vegetal seleccionado entre frutas y hortalizas, mediante el uso del presente procedimiento.A second additional object of the present invention is a method for raising the sugar content of any product derived from a vegetable selected from fruits and vegetables by using the present process. Among such derivative products are, for example, juices, musts, jams, jams, compotes, etc. A third additional object of the present invention is a method for accelerating the ripening process of a vegetable selected from fruits and vegetables, by using the present process.
El procedimiento de la presente invención tiene la ventaja sobre los procedimientos conocidos en la técnica de que es un procedimiento natural de promover la biosíntesis de azúcares en los vegetales, es más barato que los procedimientos conocidos, más sencillo de aplicar, no produce en los vegetales ningún efecto nocivo que afecte a su calidad, ni a la calidad de los productos derivados de ellos, ni a los productos derivados del zumo o mosto de dichos vegetales .The process of the present invention has the advantage over the procedures known in the art that it is a natural method of promoting the biosynthesis of sugars in vegetables, it is cheaper than the known procedures, easier to apply, not produced in vegetables no harmful effect that affects its quality, or the quality of products derived from them, or products derived from the juice or must of said vegetables.
BREVE DESCRIPCIÓN DE LAS FIGURAS Las figuras que se muestran sirven para ilustrar mejor algunos aspectos de la invención en las que la figura 1 representa particularmente una uva moteada con colorante según el procedimiento descrito, y la figura 2 representa un racimo de uvas en la propia cepa coloradas según el procedimiento descrito.BRIEF DESCRIPTION OF THE FIGURES The figures shown serve to better illustrate some aspects of the invention in which Figure 1 particularly represents a mottled grape with dye according to the described procedure, and Figure 2 represents a bunch of grapes in the strain itself colored according to the procedure described.
MODOS DE REALIZACIÓN DE LA INVENCIÓN A continuación se muestran varios modos de realización de la invención, que se refieren al caso particular de las uvas blancas. La figura 1 muestra una uva coloreada según el procedimiento de la presente invención, en la que 1 representa motas de colorante aplicado, y 2 representa la zona de superficie sin colorante, en la que se puede producir fotosíntesis. Las zonas de superficie externa moteadas con colorante, al tener éste un tono más oscuro que el color de la propia uva se convierten en núcleos de absorción de calor. La figura 2 representa un racimo de uvas en la cepa moteadas con colorante según el procedimiento de la invención.EMBODIMENTS OF THE INVENTION Several embodiments of the invention are shown below, which refer to the particular case of white grapes. Figure 1 shows a colored grape according to the process of the present invention, in which 1 represents specks of dye applied, and 2 represents the surface area without dye, in which photosynthesis can be produced. The external surface areas mottled with dye, having a darker shade than the color of the grape itself become heat absorption cores. Figure 2 represents a bunch of grapes in the strain mottled with dye according to the process of the invention.
MODO 1 Se preparó una mezcla de un colorante alimentario de color negro mate, NEGRO A 38012, de la empresa Sancolor, S.A., que es un colorante alimentario, soluble en agua, con agua en una proporción de 1 % en volumen de colorante.MODE 1 A mixture of a matte black food dye, BLACK A 38012, from Sancolor, S.A., was prepared, which is a food dye, soluble in water, with water in a proportion of 1% by volume of dye.
Se eligieron para el ensayo 10 cepas de una uva de la variedad Airen. Cada cepa tenía una media de 16 a 20 racimos, con una cantidad de uvas por racimo de entre 50 y 130. El peso medio de cada racimo era de entre 200 y 400 g; y el peso medio de las uvas era de 1 g a 1,5 g. Se motearon las diez cepas mediante pulverización de la mezcla del colorante con el agua, aplicándose el colorante en una única sesión. Se controló la temperatura del interior de la uva durante un periodo superior a dos meses, durante el cual se controló también el aspecto general de la uva, el pH interior, su peso y su crecimiento, así como otros parámetros que a continuación se describen, con el objeto de detectar y analizar cualquier variación significativa en alguna de las características de las uvas, y en particular cualquier variación que pudiese ser un indicio de pérdida de calidad y/o deterioro. Se obtuvieron los resultados que se muestran en la Tabla 1, en la que la columna primera muestra el tiempo en días transcurrido desde la aplicación del colorante sobre las uvas. Tabla 1
Figure imgf000010_0001
Ten grape varieties of the Airen variety were chosen for the test. Each strain had an average of 16 to 20 clusters, with a quantity of grapes per cluster of between 50 and 130. The average weight of each cluster was between 200 and 400 g; and the average weight of the grapes was 1 g to 1.5 g. The ten strains were mottled by spraying the mixture of the dye with the water, the dye being applied in a single session. The temperature inside the grape was controlled for a period exceeding two months, during which the general appearance of the grape, the internal pH, its weight and its growth, as well as other parameters described below, were also controlled. in order to detect and analyze any significant variation in any of the characteristics of the grapes, and in particular any variation that could be an indication of loss of quality and / or deterioration. The results shown in Table 1 were obtained, in which the First column shows the time in days elapsed since the application of the coloring on the grapes. Table 1
Figure imgf000010_0001
"a^ temperatura al sol b ) temperatura a la sombra c * uva en la misma cepa que la uva moteada d J una uva blanca pintada en un 50% de su superficie tenía en estas condiciones una temperatura interior de "a ^ temperature in the sun b ) temperature in the shade c * grape in the same strain as the mottled grape d J a white grape painted 50% of its surface had under these conditions an internal temperature of
44,32C; y una uva negra natural, a la que no se le aplicó colorante tenía en su interior una temperatura de 42,69C.44.32C; and a natural black grape, to which no dye was applied, had a temperature of 42.69C inside.
Se puede observar que al final del ensayo la uva moteada tiene una diferencia de contenido de azúcar en su interior superior a 3? Bé respecto a las uvas no moteadas con colorante, mostrando por lo tanto las ventajas del procedimiento de la invención. Este resultado se consiguió incluso habiéndose observado que la temperatura interior de las uvas era ligeramente inferior a la temperatura ambiente durante el control del día 48, que se realizó a las 22 horas, tanto para la temperatura la uva moteada con colorante, como para la uva sin motear.It can be seen that at the end of the test the mottled grape has a difference in sugar content in its interior greater than 3? Bé with respect to grapes not mottled with dye, thus showing the advantages of the process of the invention. This result was achieved even when it was observed that the internal temperature of the grapes was slightly lower than the room temperature during the control of day 48, which It was carried out at 22 hours, both for the temperature the speckled grape with dye, and for the unpecked grape.
Otros parámetros que fueron controlados durante el tiempo del ensayo fueron: - el contenido de ácido tartárico, ácido principal en la composición de la uva: entre 3,6 g y 4,1 gramos por litro de mosto obtenido de dichas uvas moteadas con colorante, - el contenido de potasio: entre 1.981 mg/1 a 2.334 mg/1 de mosto obtenido de dichas uvas moteadas con colorante, el contenido de ácido málico: entre 1,6 g/1 a 2,7 g/1 de mosto obtenido de dichas uvas moteadas con colorante, - el pH: se mantuvo entre 3,5 y 3,7.Other parameters that were controlled during the test time were: - the content of tartaric acid, the main acid in the grape composition: between 3.6 g and 4.1 grams per liter of must obtained from said mottled grapes with dye, - the potassium content: between 1,981 mg / 1 to 2,334 mg / 1 of must obtained from said mottled grapes with dye, the malic acid content: between 1.6 g / 1 to 2.7 g / 1 of must obtained from said mottled grapes with dye, - pH: remained between 3.5 and 3.7.
Todos estos valores se encuentran dentro de los intervalos normales de estos parámetros para la uva sin motear.All these values are within the normal ranges of these parameters for the unpecked grape.
Por lo tanto, en todos estos parámetros no se observaron diferencias frente a los valores de las uvas no moteadas con el colorante.Therefore, in all these parameters no differences were observed against the values of the grapes not mottled with the dye.
Durante el tiempo del ensayo se procedió a regar las cepas por aspersión dos veces, una de las cuales fue doce días antes de someter las uvas al procedimiento de la invención, y el segundo riego tuvo lugar al cabo de 19 días de haber sido las uvas moteadas con el colorante.During the test time the strains were sprayed twice, one of which was twelve days before subjecting the grapes to the process of the invention, and the second irrigation took place after 19 days of having been the grapes mottled with the dye.
Se observó durante todo el tiempo que duró el ensayo que el peso de las uvas moteadas con colorante no varió respecto al de las uvas sin motear. Tampoco se observó ningún cambio perceptible en cuanto al aspecto de la uva, y tan sólo en algunas de ellas se pudo apreciar un ligero arrugamiento de la piel.It was observed throughout the duration of the test that the weight of the mottled grapes with dye did not vary with respect to the unpecked grapes. Nor was any noticeable change in the appearance of the grape observed, and only in some of them could a slight wrinkle of the skin be seen.
MODO 2 Se realizó de manera análoga al modo 1; pero con un colorante morado oscuro, VIOLETA MORA HL de la empresa Sancolor, S.A., obteniéndose resultados análogos a los descritos anteriormente.MODE 2 It was performed analogously to mode 1; but with a dark purple dye, VIOLETA MORA HL of the company Sancolor, SA, obtaining results similar to those described above.
MODO 3 Se realiza de manera análoga al modo 1; pero con cepas de uvas de la variedad Cherva, obteniéndose resultados análogos a los descritos anteriormente. MODE 3 Performs analogously to mode 1; but with grape varieties of the Cherva variety, obtaining results similar to those described above.

Claims

REIVINDICACIONES
1. Procedimiento para elevar el contenido de azúcar en un vegetal seleccionado entre frutas y hortalizas, caracterizado porque comprende recubrir con, al menos, un colorante, al menos, parcialmente la superficie externa de dicho vegetal, en la propia planta.1. Procedure for raising the sugar content in a vegetable selected among fruits and vegetables, characterized in that it comprises coating with at least one dye, at least partially, the external surface of said vegetable, in the plant itself.
2. Procedimiento según la reivindicación 1, caracterizado porque dicho vegetal es la uva.2. Method according to claim 1, characterized in that said vegetable is the grape.
3. Procedimiento según la reivindicación 1 ó 2, caracterizado porque el colorante se aplica en una forma seleccionada entre solo, en disolución y en suspensión.3. Method according to claim 1 or 2, characterized in that the dye is applied in a form selected from alone, in solution and in suspension.
4. Procedimiento según la reivindicación 3, caracterizado porque el colorante está en la disolución en una cantidad comprendida entre el 0,1 % en volumen hasta el 99,9 % en volumen de mezcla total.4. Method according to claim 3, characterized in that the dye is in the solution in an amount comprised between 0.1% by volume up to 99.9% by volume of total mixture.
5. Procedimiento según la reivindicación 3 caracterizado porque el colorante está en la disolución en una cantidad comprendida entre el 0,5 % en volumen hasta el 10 % en volumen de mezcla total.5. Method according to claim 3 characterized in that the dye is in the solution in an amount between 0.5% by volume to 10% by volume of total mixture.
6. Procedimiento según la reivindicación 3 caracterizado porque el colorante está en la suspensión en una cantidad comprendida entre el 0,1 % en volumen hasta el 99,9 % en volumen de mezcla total.Method according to claim 3 characterized in that the dye is in the suspension in an amount comprised between 0.1% by volume up to 99.9% by volume of total mixture.
7. Procedimiento según la reivindicación 3 caracterizado porque el colorante está en la suspensión en una cantidad comprendida entre el 0,5 % en volumen hasta el 10 % en volumen de mezcla total. 7. Method according to claim 3 characterized in that the dye is in the suspension in an amount comprised between 0.5% by volume up to 10% by volume of total mixture.
8. Procedimiento según la reivindicación 1 ó 2 , caracterizado porque el colorante se selecciona entre un colorante sólido, un colorante líquido, un colorante gaseoso y combinaciones de los mismos.Method according to claim 1 or 2, characterized in that the dye is selected from a solid dye, a liquid dye, a gaseous dye and combinations thereof.
9. Procedimiento según la reivindicación 8, caracterizado porque el colorante sólido, está presente en una cantidad comprendida entre un 0,1 % y un 95 % en peso de disolución o de dispersión.9. Method according to claim 8, characterized in that the solid dye is present in an amount comprised between 0.1% and 95% by weight of solution or dispersion.
10. Procedimiento según cualquiera de las reivindicaciones precedentes, caracterizado porque el colorante está seleccionado entre al menos un colorante sintético, al menos, un colorante natural y mezclas de los mismos.Method according to any of the preceding claims, characterized in that the dye is selected from at least one synthetic dye, at least one natural dye and mixtures thereof.
11. Procedimiento según cualquiera de las reivindicaciones precedentes, caracterizado porque el colorante es, al menos, un colorante de uso alimentario.Method according to any one of the preceding claims, characterized in that the dye is at least one food dye.
12. Procedimiento según cualquiera de las reivindicaciones precedentes, caracterizado porque el colorante está seleccionado entre colorantes de tonos que varían desde tonos oscuros hasta el negro.12. Method according to any of the preceding claims, characterized in that the dye is selected from color dyes ranging from dark tones to black.
13. Procedimiento según la reivindicación 12, caracterizado porque el colorante está seleccionado entre un colorante de color morado oscuro y un colorante negro.13. The method according to claim 12, characterized in that the dye is selected from a dark purple dye and a black dye.
14. Método para elevar el grado de alcohol de cualquier producto derivado del zumo de un vegetal seleccionado entre frutas y hortalizas, caracterizado porque se aplica a dicho vegetal el procedimiento según cualquiera de las reivindicaciones 1 a 13. 14. Method for raising the degree of alcohol of any product derived from the juice of a vegetable selected from fruits and vegetables, characterized in that the method according to any of claims 1 to 13 is applied to said vegetable.
15. Método para elevar el contenido de azúcar en un producto obtenido de un vegetal seleccionado entre frutas y hortalizas, caracterizado porque se aplica a dicho vegetal el procedimiento según cualquiera de las reivindicaciones 1 a 13.15. Method for raising the sugar content in a product obtained from a vegetable selected from fruits and vegetables, characterized in that the method according to any of claims 1 to 13 is applied to said vegetable.
16. Método según la reivindicación 15, caracterizado porque dicho producto obtenido de un vegetal está seleccionado entre zumos, mermeladas y confituras.16. Method according to claim 15, characterized in that said product obtained from a vegetable is selected from juices, jams and jams.
17. Método para acelerar el proceso de maduración de un vegetal seleccionado entre frutas y hortalizas caracterizado porque se aplica a dicho vegetal un procedimiento según cualquiera de las reivindicaciones 1 a 13.17. Method for accelerating the ripening process of a vegetable selected from fruits and vegetables characterized in that a method according to any one of claims 1 to 13 is applied to said vegetable.
18. Método según cualquiera de las reivindicaciones 14 a 17 caracterizado porque dicho vegetal es la uva.18. Method according to any of claims 14 to 17 characterized in that said vegetable is the grape.
19. Método para elevar el grado de alcohol de un vino elaborado a partir de mosto de uvas tratadas según el procedimiento de cualquiera de las reivindicaciones 1 a 13. 19. Method for raising the alcohol content of a wine made from must of grapes treated according to the method of any of claims 1 to 13.
PCT/ES2000/000396 1999-10-15 2000-10-16 Method for increasing the sugar content in a vegetable WO2001027240A1 (en)

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ES009902272A ES2161629B1 (en) 1999-10-15 1999-10-15 PROCEDURE TO INCREASE THE CONTENT OF SUGARS IN FRUITS AND VEGETABLES, ESPECIALLY GRAPES.

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Publication number Priority date Publication date Assignee Title
CN107926454A (en) * 2017-12-14 2018-04-20 南宁致侨农业有限公司 Improve the greenhouse gardening method of dragon fruit sugariness

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FR2417931A1 (en) * 1978-02-27 1979-09-21 Nissan Chemical Ind Ltd Compsn. for increasing sugar content of grapes and pineapples - contains 5-chloro-indazole-3-carboxylic acid or ester
US4231788A (en) * 1979-04-27 1980-11-04 W. R. Grace & Co. Ripening of grapes
US4540431A (en) * 1984-06-11 1985-09-10 Velsicol Chemical Corporation 3-Chlorobenzyl-3,6-dichloro-2-methoxybenzoate as a grape ripener

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Publication number Priority date Publication date Assignee Title
FR2417931A1 (en) * 1978-02-27 1979-09-21 Nissan Chemical Ind Ltd Compsn. for increasing sugar content of grapes and pineapples - contains 5-chloro-indazole-3-carboxylic acid or ester
US4231788A (en) * 1979-04-27 1980-11-04 W. R. Grace & Co. Ripening of grapes
US4540431A (en) * 1984-06-11 1985-09-10 Velsicol Chemical Corporation 3-Chlorobenzyl-3,6-dichloro-2-methoxybenzoate as a grape ripener

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107926454A (en) * 2017-12-14 2018-04-20 南宁致侨农业有限公司 Improve the greenhouse gardening method of dragon fruit sugariness
CN107926454B (en) * 2017-12-14 2020-10-27 南宁致侨农业有限公司 Greenhouse planting method for improving sweetness of pitaya

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