Global warming brings a new threat to vineyards. Italian research focuses on zeolite to protect grapes from extreme heat
Unfortunately, it can no longer be denied. Global warming has also become a real threat to viticulture. High temperatures, prolonged water stress and accelerated maturation are profoundly changing the profile of wines, putting the quality, yields and economic sustainability of entire territories at risk. In this complex scenario, a possible concrete answer comes from Italy, born from scientific research. Gabriele Valentiniresearcher of the Department of Agro-Food Sciences and Technologies (Distal) ofUniversity of Bolognadiscovered a natural rock that, when reduced to powder, is capable of cool the grapes directly on the vine and thus protect the vineyards from overheating.
The discovery of the zeolite
The alleged rock of miracles discovered by Valentini is the Italian chabasite zeolitea rock of volcanic origin already used in agriculture thanks to its absorbent and reflective properties. If then used in the form of micronized powder and distributed on leaves and bunches, zeolite acts as a “natural shield” against excessive heat.
From Valentini’s research, it emerges that treated grapes actually have significantly lower temperatures than untreated ones, even during the most extreme moments of heat. The zeolite it reflects the light, significantly reducing the surface overheating of the bunches. Furthermore, with its microporous structure, it limits the physiological stress of the vine, regulating gas exchange and transpiration.
An ecological solution
The treatment, in addition to being efficient, is also safe and eco-friendly. It is a natural substance, already authorized in organic farming, which progressively disperses over time without leaving harmful residues and without altering the quality of the grapes and the final product.
According to the Australian Journal of Grape and Wine Research, even, the treatment positively affects the balance between sugars, acidity and polyphenols. This is a truly essential aspect, especially for the more sensitive varieties, which due to global warming more easily lose their freshness and their aromatic identity.
Experimentation in the vineyard
Solutions often work on paper, but then prove unsuccessful on a practical level: Too high costs, excessive operational complexity or cultural resistance prevent them from being a success.
For this reason, Valentini also tested zeolite on its own vineyards, transforming them into a real open-air laboratory. A choice that allowed us to verify the effectiveness of the treatment in real, not just controlled, conditions. The possible success of zeolite on a concrete level is also fueled by the fact that it is economically accessible, easy to distribute and compatible with existing viticultural practices.
A response to the climate challenges of viticulture
Recent reports from the IPCC (Intergovernmental Panel on Climate Change) show that the area of The Mediterranean is among the most exposed to the effects of global warming. Over the last twenty years, Italy has seen the harvest increasingly brought forward and the alcohol content progressively increased. All clear signs of a system under stress.
The discovery of zeolite as a “natural cooler” would therefore be fundamental, especially in such a delicate context, where realistic and immediate answers are needed, without agronomic upheavals. It is clear that we are not faced with the Holy Grail, but nevertheless with something innovative and potentially truly effective.
