terclim by ICS banner
IVES 9 IVES Conference Series 9 Rapid damage assessment and grapevine recovery after fire

Rapid damage assessment and grapevine recovery after fire

Abstract

There is increasing scientific consensus that climate change is the underlying cause of the prolonged dry and hot conditions that have increased the risk of extreme fire weather in many countries around the world. In December 2019, a bushfire event occurred in the Adelaide Hills, South Australia where 25,000 hectares were burnt and in vineyards and surrounding areas various degrees of scorching and infrastructure damage occurred. The ability to coordinate and plan recovery after a fire event relies on robust and timely data. The current practice for measuring the scale and distribution of fire damage is to walk or drive the vineyard and score individual vines based on visual observation. The process is time consuming, subjective, or semi-quantitative at best. After the December 2019 fires, it took many months to access properties and estimate the area of vineyard damaged. This study compares the rapid assessment and mapping of fire damage using high-resolution satellite imagery with more traditional ground based measures. Satellite imagery tracking vineyard recovery in the season following the bushfire is being correlated to field assessments of vineyard productivity such as canopy health and development, fertility and carbohydrate storage. Canopy health in the seasons following the fires correlated to the severity of the initial fire damage. Severely damaged vines had reduced canopy growth, were infertile or had very low fertility as well as lower carbohydrate levels in buds and canes during dormancy, which reduced productivity in the seasons following the bushfire event. In contrast, vines that received minor damage were able to recover within 1-2 years. Tools that rapidly and affordably capture the extent and severity of damage over large vineyard area will allow producers, government and industry bodies to manage decisions in relation to fire recovery planning, coordination and delivery, improving the efficiency and effectiveness of their response.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Cassandra Collins1,2, Annette James1, Jingyun Ouyang3, Andy Clarke3, Sebastien Wongand Michaela Ritchie3

1School of Agriculture, Food and Wine, Waite Research Institute, University of Adelaide, Adelaide, Australia
2ARC Industrial Transformation Training Centre for Innovative Wine Production, Waite Research Institute, Adelaide, Australia
3Consilium Technology Pty Ltd, Adelaide, Australia

Contact the author

Keywords

scorching, satellite imagery, productivity, vineyard recovery, fertility

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

The use of epifluorescence versus plating to monitor the effect of different parameters on microorganisms in wine

The monitoring of the number of micro-orgranisms in wine is crucial for the wine producer. Traditional counting methods include microscopic enumeration and plating on selective media, which measures the culturability of the cells. The use of epifluorescence microscopy is, however, a method, which can measure both culturability and

Enhancing vineyard resilience: three years of weather-based disease modeling in Moldova’s precision viticulture

Due to ongoing climate change, managing vineyard diseases has become increasingly challenging in the Republic of Moldova.

The role of malolactic bacteria metabolism on the organoleptic qualities of wines

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

Comparison of tannin analysis by protein precipitation and normal-phase HPLC

Tannins are a heterogenous class of polymeric phenolics found in grapes, oak barrels and wine. In red wine tannins are primarily responsible for astringency, though they also have an important role in reacting with and stabilizing pigments. There are numerous sub-classes of tannins found in wine but they all share structural heterogeneity within each sub-class, with varied polymer composition, configuration and length.

Numerous methodologies exist for the quantification of tannins, however, protein precipitation using bovine serum albumin has proved itself useful due to its strong correlation to the sensory perception of astringency and the basic instruments required for the method. Though the method can yield valuable insights into tannin composition, it cannot be automated easily and necessitates well-trained personnel.

Effect of bleaching with different agents on protein hydrolysate characteristics

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].