Effects of natural clinoptilolite on physiology, water stress, sugar, and anthocyanin content in Sanforte (Vitis vinifera L.) young vineyard

In the Mediterranea area, major effects of climate change are a modification in rainfall patterns, an increase in temperature with an intensify in tropical nights, and an increase in incoming radiations, especially UV-Bs. Despite the various adaptation strategies, grapevines are sensitive to altered climatic conditions. This paper aims to assess the benefits of applying a new sustainable product to the soil that can implement farmers' resources to adapt to this changing situation. Zeowine was realized by combining the properties of zeolite, which has excellent potential in many sectors such as in agriculture, with the organic substance of a compost obtained on a company scale from the reuse of waste processing grapes, pomace and stalks. The effects of two different soil management (Z - Zeowine, 30 t/ha dose and C - Compost, 20 t/ha dose) on vine physiology and berry compositions in Sanforte grapevines (new plantation) were studied during the 2019-2020-2021 growing seasons in the San Miniato area, Italy. The following physiological parameters of grapevines were measured: leaf gas exchange, leaf temperature, stem water potential and chlorophyll fluorescence. The results showed that Z increased single leaf photosynthesis, reduced leaf temperature and water stress. In addition, phenolic and technological parameters were studied. The Z-treated vines had higher sugar content and total and extractable anthocyanin content as well as berry weight. These results suggested that the application of zeolites added to compost in the vineyard to the soil can be a valid tool to mitigate the effects of climate change.

Automated summary

This study examines the effects of adding a zeolite and compost mixture on grapevine physiology and yield, finding that the addition increases single leaf photosynthesis, reduces leaf temperature and water stress, as well as increasing sugar content, anthocyanin content and grape weight.