GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Investigating three proximal remote sensing techniques for vineyard yield monitoring

Investigating three proximal remote sensing techniques for vineyard yield monitoring

Abstract

Context and purpose of the study – Yield monitoring can provide the winegrowers with information for precise production inputs during the season, thereby, ensuring the best possible harvest. Yield estimation is currently achieved through an intensive process that is destructive and time-consuming. However, remote sensing provides a group of proximal technologies and techniques for a non-destructive and less time-consuming method for yield monitoring.The objective of this study was to analyse three different approaches, for measuring grapevine yield close to harvest. Traditional destructive measurements for yield determination were used as a reference. Each technique was tested in controlled conditions (laboratory) and field conditions (vineyard) at bunch and vine levels.

Material and methods – This study was carried out in a drip-irrigated vineyard cv. Shiraz at the Welgevallen farm (Stellenbosch University, South Africa). The Shiraz block was planted with a North-South orientation in the year 2000 (2.7m x 1.5m spacing). The vines are spur pruned on a seven-wire vertical shoot positioned system (VSP). Three proximal remote sensing techniques: a) RGB imagery (Conventional Red-Green-Blue images), b) infrared depth sensing (Kinect sensor), and c) light detection and ranging (LiDAR) were analysed for yield monitoring. The estimated yield was accomplished using bunch volume estimation in three experiments at harvest. Experiment 1 uses the Kinect and RGB imagery to estimate bunch volume based on a sample of 94 individual bunches under laboratory conditions. Experiment 2 uses Kinect and RGB imagery to estimate the volume of 21 individual bunches in-field. Experiment 3 uses Kinect, RBG imagery, and LiDAR, in-field, to estimate total yield per vine of 31 individual vines. Experiment 2 and Experiment 3 were undertaken using two canopy treatments: i) full canopy (FC), and ii) leaf removal (LR – 100% leaf removal in the bunch zone thereby exposing the bunches).

Results – The results obtained in this study show a strong correlation between the volume calculated by RGB images (2D modelling) and Kinect (3D modelling) versus the control volume of the individual bunches (Experiment 1). Experiments 2 and 3 show promising results for the three proximal remote sensing techniques studied, especially in the case of fully exposed bunches (LR treatment). Therefore, it’s possible to state the feasibility of these techniques as alternative fast and non-destructive methods for yield monitoring.

Download the PDF

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Chris HACKING1, Nitesh POONA1, Nicola MANZAN2, Carlos POBLETE-ECHEVERRÍA3*

1 Department of Geography and Environmental Studies, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
2 Dipartimento di Scienze AgroAlimentari, Ambientali e Animali, University of Udine, Via delle Scienze 208, Udine, Italy
3 Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa

Contact the author

Keywords

grapevine, yield monitoring, non-destructive methods, light detection and ranging (LiDAR), infrared depth sensing, conventional Red Green Blue images

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Proteomic and activity characterization of exocellular laccases from three Botrytis cinerea strains

Botrytis cinerea is a fungus that causes common infection in grapes and other fruits. In winemaking, its presence can be both considered desirable in the case of noble rot infection or undesirable when grey rot is developed. This fungus produces an extracellular enzyme known as laccase which is able to cause oxidation of phenolic compounds present in must and wine, causing most of the times a decrease in its quality and problems during the winemaking process [1]. Material and methods: Three B. cinerea strains (B0510, VA612 and RM344) were selected and grown in a liquid medium adapted from one previously described [2]. The enzyme was isolated by tangential ultrafiltration of the culture medium using a QuixStand system equipped with a 30 KDa filtration membrane.
Read More

Résistance stomatique et caractérisation hydrique des terroirs viticoles

The analysis of the distribution of natural plant populations allows an ecological characterization of cultivated environments in thermal, water and trophic terms; it guides the choice or selection of plants (or grape varieties) to cultivate (Astruc et al ., 1984, 1987; Delpoux, 1971; Jacquinet and Astruc, 1979). This approach has given good results in areas where the topography is the determining factor in the ecological differentiation of the terroirs.

Read More

The developement of vineyard zonation and demarcation in South Africa

L’histoire de viticulture de l’Afrique du Sud embrasse 340 ans, et a commencé, à la province du Cap, où les colonisateurs hollandais ont planté les premières vignes. L’arrivée des Huguenots français en 1688 a avancé, le développement.

Read More

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.

Read More

Changes in grape-associated microbiome as a consequence of post-harvest withering

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1].

Read More