GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Assessing bunch architecture for grapevine yield forecasting by image analysis 

Assessing bunch architecture for grapevine yield forecasting by image analysis 

Abstract

Context and purpose of the study – It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages. The accuracy of the method for predicting bunch weight at different phenological stages was assessed for seven different varieties.

Material and methods – During the 2017-18 growing season in the Coombe Vineyard at the Waite Campus of the University of Adelaide seven different varieties were chosen for this study: Semillon, Grenache, Shiraz, Merlot, Sauvignon Blanc, Tempranillo and Cabernet Franc. After fruitset, 30 vines per variety were selected and two shoots were flagged on each vine. Images of bunches were taken five times from EL stage 30-31 to EL stage 37-38 using a smartphone. Bunch volumes were estimated from images. At harvest bunches were collected, weighed and imaged in the laboratory to compare with field images.

Results – This new approach using a smartphone to forecast the yield showed promising results. Accurate weight forecast models could be obtained by taking bunch images at veraison (R2 ranging from 0.71 to 0.84). As the bunch architecture of different varieties can vary further studies are required to improve the accuracy of this method. The tools used for this study are inexpensive, in common use, and do not need a high level of expertise to use them, furthermore, the labour required to obtain data, is not time-consuming.

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Marco ZITO*1, Massimiliano COCCO2, Roberta DE BEI3, Cassandra COLLINS3

1 Istituto di Scienze della Vita, Scuola Superiore Sant’Anna, Pisa, Italy 56127
2 Dipartimento di Agraria, Università degli Studi di Sassari, Sassari, Italy 07100
3 School of Agriculture, Food and Wine, Waite Research Precinct, The University of Adelaide, PMB I, Glen Osmond, SA 5064, Australia

Contact the author

Keywords

bunch architecture, yield prediction, image analysis, non-destructive method

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Les préparations biodynamiques 500 et 501 ont elles un effet sur la vigne ?

Dans le cadre de TerclimPro 2025, Markus Rienth a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8396

Unravel the underlying mechanisms of delaying ripening techniques in grapevine

In a scenario of changing climate conditions, grapevine is significantly affected at multiple levels. Advancements in phenology and berry ripening, however, are the major dynamics of the generalized increase in average temperature and evaporative demand, negatively affecting berry quality and productivity. The aim of this work was to unravel the underlying mechanisms of bunch-zone auxin application (NAA; 1-Naphthaleneacetic acid) and source-limiting canopy management approaches in delaying berry ripening. In randomized block design experiments, control vines were compared to vines treated with NAA, subjected to apical-to-bunch defoliation or antitranspirant application (n=10-to-42 plants per treatment).

Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera

Wine industry is looking forward for innovative, safe and eco-friendly antimicrobial products allowing the reduction of chemical treatments in the grape defense and the winemaking process that can affect negatively the quality of the product. Ozone has been tested in food industry giving good results in preventing fungi and bacteria growth on a wide spectrum of vegetables and fruits, due to its oxidant activity and ability to attack numerous cellular constituents. Ozone leaves no chemical residues on the food surface, decomposing itself rapidly in oxygen. Gaseous ozone has been already tested for table grapes storage and on wine grapes during withering.

Evaluation of vineyards, fruit and wine affected by wild fire smoke

Wineries may randomly reject fruit from vineyards near wild fires exposed to smoke. It is difficult to determine if fruit has been compromised in quality when exposed to smoke

Blend wines made of Syrah, Marselan and Tannat, had better color and more phenolic diversity than varietal wines

Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics