GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Temperature variability assessment at vineyard scale: control of data accuracy and data processing protocol

Temperature variability assessment at vineyard scale: control of data accuracy and data processing protocol

Abstract

Context and purpose of the study – Climatic variability studies at fine scale have been developed in recent years with the reduction of material cost and the development of competitive miniaturized sensors. This work is forming part the LIFE-ADVICLIM project, of which one of the objectives is to model spatial temperature variability at vineyard scale. In the Bordeaux pilot site, a large network of data loggers has been set up to record temperature close to the vine canopy. The reduced distance between plant foliage and measurement equipment raises specific issues and leads to an increased rate of outliers compared to data retrieved from classical weather stations. Some of these were detected during data analysis, but others could not be easily identified. The present study aims to address the issue of data quality control and provide recommendations for data processing in climatic studies at fine scale.
Material and methods – Temperature variability at vineyard scale was assessed from a network of 90 temperature stations set up in Saint-Emilion, Pomerol, and their satellite appellations. In order to test the accuracy of the measurement, 2 temperature sensors T1 and T2 (Tinytag talk 2, Gemini UK) have been connected to each temperature station and programmed to record hourly minimum and maximum temperature. The accuracy given by the constructor for this material is 0.4°C. The difference between the 2 sensors for each temperature station was analyzed during the 2017 campaign and compared. A classical meteorological station installed in Saint-Emilion (Meteo France) provided the information on climatic condition in the pilot site. A temperature station was also set up next to this meteorological station to assess both the impact of canopy and the type of material on temperature. Raw temperature data and bioclimatic indices like Winkler index were analyzed.
Results – Differences exceeding material accuracy have been detected over the whole network for several locations and dates. Average of differences is higher for maximum temperature than minimum when the whole year is taken into account. Differences can change Winkler index up to 106 degree.days for the same temperature station. Seasonal effect was observed for minimum and maximum temperature with higher differences between T1 and T2 during the winter.
Significant difference on maximum temperature was observed between data from the classical meteorological station and temperature recorded by the neighboring data logger installed in the canopy. Temperature recorded by temperature station is 1 to 4 °C warmer because the solar shield is less ventilated. A seasonal effect was observed, with higher difference recorded during the summer, which induced significant differences between calculated degree days. To eliminate confusion between degree days recorded by these 2 systems, a “Canopy Winkler Index” was created for the Winkler Index constructed with the temperature station, located inside the canopy.
Careful data processing is needed to obtain accurate temperatures from miniaturized temperature station located inside the canopy. Installation of 2 sensors for each temperature station is recommended to control and detect outliers. An automatic data processing system is under development to detect and replace outliers.

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

Théo PETITJEAN1*, Laure de RESSEGUIER1, Hervé QUENOL², Cornelis van LEEUWEN1

1 EGFV, Bordeaux Sciences Agro, INRA, Univ. Bordeaux, F-33882 Villenave d’Ornon, 
² LETG-Rennes, CNRS-UMR 6554, Université Rennes-2, Place Recteur H. Le Moal, 35043 Rennes cedex, France

Contact the author

Keywords

Fine scale, Temperature variability, Temperature stations, Data accuracy, Data processing , Vineyards

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Dispersive liquid-liquid microextraction for the quantification of terpens in wines

In a highly competitive worldwide market, a current challenge for the beverage sector is to diversify the range of products and to offer wines and spirits with typicity and character.

During alcoholic fermentation, wine yeasts generate a large variety of volatile metabolites, including acetate esters, ethyl fatty acid esters, higher alcohols, volatile fatty acids and volatile sulfur compounds that contribute to the aroma profile of wine. These molecules, refered as fermentative aromas, are the most abundant volatile compounds synthetized by yeasts and the metabolic pathways involved in their formation have been well characterized. Furthermore, other molecules with a major organoleptic impact may be produced during wine fermentation including terpene derivatives. However, little information is available on the contribution of yeasts to the formation of these molecules, in particular on their ability to synthethise de novo the terpens derivatives or to produce hydrolytic enzymes involved in the release of varietal precursors.

Valorisation of integrated research on vineyard soils. Adaptation to the Val de Loire vineyard

La mise en valeur d’un terroir au travers du vin signifie dans un premier temps le respect du cahier des charges de l’A.O.C correspondante. Dans un second temps, elle sous-entend d’être à l’écoute des évolutions scientifiques, techniques et sociétales afin de satisfaire une production plus respectueuse de l’environnement et de la santé des hommes. Les recherches effectuées par l’Unité Vigne et Vin du centre INRA d’Angers ont débouché sur le concept d’UTB, Unité Terroir de Base (R.Morlat). UTB définit une aire de terrain ou le fonctionnement de la vigne est homogène en tous points.

Application of uv-led in wine as an alternative to sulphur dioxide

Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).

Anthocyanin accumulation and extractability during the maturation of the grapes of three varieties

Anthocyanin accumulation and extractability were studied in Tannat, Cabernet Sauvignon and Merlot grapes produced in the south of Uruguay in two consecutive seasons. Typical cultivation situations employed in the region for each variety were considered. A follow-up was carried out, considering 60 plants per vineyard, and the harvest was determined according to the technological indices of maturity. Samples of grapes were taken in duplicate in each vineyard periodically along grape maturation. The basic composition, polyphenolic potential and anthocyanin extractability were determined. Also, half of grapes were frozen and later peeled; skin extractions over 24 hs with a solution of 12% ethanol and pH 3.2 were carried out. The anthocyanin contents of the extracts obtained were determined by HPLC-DAD. The levels of anthocyanins reached the highest values before technological maturity. Anthocyanin extractability had a decrease during grape maturation.

Influence of dipping pretreatments in drying of ‘Pedro Ximenez’ grapes in chamber at controlled temperature

The influence of dipping pretreatments on drying of ‘Pedro Ximenez’ grapes, destined to the elaboration of sweet wines, in chamber at controlled temperature, has been studied. Changes in color and phenolic composition of raisins produced were observed during the process of raisining.