Percentages up, tradition down. Revolution in Champagne
One of the most surprising effects of this year's heatwave was the need to change the strict rules for champagne production in the Champagne region of France. The grapes ripened faster, accumulating more sugar, which means some wines from the 2026 vintage can reach up to 15 percent alcohol content - the previous limit was 13 percent. Experts warn that unusual harvests may become the new norm in the next dozen or so years.
Bitter leaves and pale tomatoes. Vegetables lose their shape
Lettuce is particularly sensitive to heat. High temperatures cause the plant to enter the flowering phase faster and its leaves become bitter. Scientists are looking for heat-resistant varieties, but it is already visible that the lettuce harvest season has been shortened by two weeks.
Tomatoes that remain orange despite ripeness are becoming more and more common. Extreme temperatures block the production of lycopene, the pigment responsible for the red color of the fruit, which may cause tomatoes to appear unripe even though they are ready to eat.
Sunburn... on branches and bushes
Intense sun causes not only drought, but also direct damage to the fruit. Melons in New Aquitaine often suffered from burns, and many fruits fell from the bushes before ripeness. Apples also suffered from burns, with losses in some orchards as high as 15 percent.
Stress on the farm: Lighter eggs and worse milk
Hens that cannot sweat respond to heat by reducing feed intake and egg production. Eggs are lighter and their shells are thinner and more fragile. Studies have shown that just a few weeks of exposure to temperatures above 35°C can reduce the average weight of eggs by up to 7 percent.
Heat stress also affects milk quality. Cows eat less in hot weather and produce less milk, but its chemical composition also changes. The content of beneficial fats and amino acids decreases, and the amount of compounds responsible for unpleasant taste increases. While these changes are not always easily detectable by consumers, they can be important to producers and processors.
The problem is in the ear. Cereals under the microscope of scientists
High temperatures affect the parameters of cereals. Wheat from this year's harvest has more protein and gluten, but less starch, and the grains are smaller. Although this seems beneficial at first glance, in practice it changes the baking properties of the flour and reduces its value for bakers.
Climate change also affects such a basic product as rice. Higher temperatures and increased carbon dioxide concentrations cause plants to take up more inorganic arsenic from the soil. This is disturbing news, especially for countries where rice is the basis of the diet, because it may lead to increased exposure to this harmful element.
Warmer seas, more risk on the plate
Warmer seas encourage the growth of vibrio bacteria, which can be dangerous to people who eat raw or undercooked seafood. The European Center for Disease Prevention and Control is already warning about the increasing risk of infections, especially after the exceptionally hot months.
