terclim by ICS banner
IVES 9 IVES Conference Series 9 VINIoT: Precision viticulture service for SMEs based on IoT sensors network

VINIoT: Precision viticulture service for SMEs based on IoT sensors network

Abstract

The main innovation in the VINIoT service is the joint use of two technologies that are currently used separately: vineyard monitoring using multispectral imaging and deployed terrain sensors. One part of the system is based on the development of artificial intelligence algorithms that are feed on the images of the multispectral camera and IoT sensors, high-level information on water stress, grape ripening status and the presence of diseases. In order to obtain algorithms to determine the state of ripening of the grapes and avoid losing information due to the diversity of the grape berries, it was decided to work along the first year 2020 at berry scale in the laboratory, during the second year at the cluster scale and on the last year at plot scale. Different varieties of white and red grapes were used; in the case of Galicia we worked with the white grape variety Treixadura and the red variety Mencía. During the 2020 and 2021 campaigns, multispectral images were taken in the visible and infrared range of: 1) sets of 100 grapes classifying them by means of densimetric baths, 2) individual bunches. The images taken with the laboratory analysis of the ripening stage were correlated. Technological maturity, pH, probable degree, malic acid content, tartaric acid content and parameters for assessing phenolic maturity, IPT, anthocyanin content were determined. It has been calculated for each single image the mean value of each spectral band (only taking into account the pixels of interest) and a correlation study of these values with laboratory data has been carried out. These studies are still provisional and it will be necessary to continue with them, jointly with the training of the machine learning algorithms. Processed data will allow to determine the sensitivity of the multispectral images and select bands of interest in maturation.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

María del Carmen Saborido Díaz1, María Dolores Loureiro Rodríguez1, Rocío Pena2, Julio Illade2 Tamara Rodríguez3, Javier José Cancela Barrio4, Beatriz Castiñeiras1 and Emilia Díaz Losada1

1Axencia Galega da Calidade Alimentaria (Agacal) – EVEGA, Leiro, Ourense, Spain
2Centro Tenológico AIMEN, Porriño, Pontevedra, Spain
3FEUGA-Fundación Empresa-Universidad Gallega, Santiago de Compostela, A Coruña, Spain
4USC – Universidade de Santiago de Compostela, Lugo, Spain

Contact the author

Keywords

vineyard monitoring, vineyard sensors, multispectral images, environmental impact, IoT design

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Conversion to mechanical management in vineyards maintains fruit

Current environmental, ecological and economic issues require a better vineyard production management. In fact, a poor use of fertilizing could lead to harmful impact on environment. Another issue concerns the cultures themselves which couldn’t use fertilizers efficiently, leading to a loss of income or too much expense for farmers. Presently, estimation of fertilization’s needs is realized by the laboratory analysis of leaves selected through a random sampling. The present study aims at optimizing fertilization’s management by using a map of biophysical parameters estimated from satellite images.

Read More

New insights of translocation of smoke-related volatile phenols in vivo grapevines

The increasing frequency of wildfires in grape-growing regions is seen as a significant risk for the grape and wine industry.

Read More

Smoke tainted wine – what now?

The frequency of bushfires close to wine regions around the world has increased in the last two decades. The economic losses incurred when grapes and wines are discarded due to ‘smoke taint’ are substantial (i.e., hundreds of millions of dollars). Efforts to mitigate and ameliorate smoke taint are therefore crucial. Chardonnay, rosé and cabernet sauvignon wines made from grapes exposed to smoke during the 2020 wildfires in eastern Australia were subjected to various amelioration techniques: the addition of activated carbons, molecularly imprinted polymers (mips), and a proprietary resin (either directly, or following membrane filtration); spinning cone column (scc) distillation; and finally, transformation into vinegar.

Read More

Chemical and sensory diversity of regional Cabernet-Sauvignon wines

AIM: To investigate chemical and sensory drivers of regional typicity of Cabernet Sauvignon from different geographical regions of Australia.

Read More

Integrative grape to wine metabolite analyses to study the vineyard “memory” of wine

Wine production is a complex multi-step process and the end-product is not easily defined in terms of composition and quality due to the diversity of the raw materials (grapes) and the biological agents (yeast and bacteria) used/present during the fermentation. Furthermore, linking what happens in the vineyard to the wine fermentation and ultimately to characteristics in the wine during ageing

Read More