GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Crop water stress index as a tool to estimate vine water status

Crop water stress index as a tool to estimate vine water status

Abstract

Context and purpose of the study – Crop Water Stress Index (CWSI) has long been a ratio to quantify relative plant water status in several crop and woody plants. Given its rather well relationship to either leaf or stem water potential and the feasibility to sample big vineyard areas as well as to collect quite a huge quantity of data with airborne cameras and image processing applications, it is being studied as a tool for irrigation monitoring in commercial vineyards. The objective of this paper was to know if CWSI estimated by measuring leaf temperature with an infrared hand held camera could be used to substitute the measure of stem water potential (SWP) without losing accuracy of plant water status measure.

Material and methods – Four vine water status were set up in 2017 on a Cabernet-Sauvignon vineyard grafted onto 110R at Morata de Tajuña (Madrid). Data herein involved correspond to 2018 growing season. Total Irrigation amount was 157, 241, 470 and 626 mm for treatments 1, 2, 3 and 4 respectively in 2018. Plants were 2-bud spur pruned along a unilateral cordon with 11-12 shoots per meter of raw. Training system was a Vertical Shoot Position (VSP). Experimental design was a randomize complete 4-block design with 3 rows per single plot, one central control row and two adjacent ones acting as buffer. Canopy development was measured by determining shaded soil at 10:30. Weather data were collected from a weather station at the same vineyard site. To calculate CWSI, leaf-treatment, wet leaf temperature and dry-leaf temperatures were measured with an infrared camera model FLIR E60. All data were collected around noon at the same time as stem water potential (Ψs), on 5 cloudless days along 2018 – June 19th, July 24th, August 7th, September 4th and 25th-. Four leaves per treatment were sampled each time of measurement. It was established a linear regression between CWSI and stem water potential. One treatment per measuring date (4 pair data) was kept out of the lineal regression and saved them to validate the model; All statistics analysis was performed with the Statistix10 package.

Results – Differences in CWSI arose from the first date of measure, June 19th. Differences in CWSI arise even before than in SWP; Highest SWP was -5.32 and the lowest was -13.80bar. At the end of the season, when overwhelming ambient conditions stayed long time CWSI did not show any difference between treatments despite SWP widely ranged between -6.85 and -10.53 bar between treatments. We found a significant linear relationship between CWSI and SWP (Ψs = 23.58·CWSI -2.87 R2= 0.63***). In an attempt to dig into the variables involved in plant water status we looked into a multiple regression in which SWP was dependent either on CWSI, vapor pressure deficit (VPD), canopy development (SS) and soil water content (Θs). However, none of these variables turned out to be significant but CWSI (R2=0.63**). Shaded soil was significant for P = 0.08. So far we can conclude that CWSI works out when stem water potential is below 14.0 bar.

DOI:

Publication date: September 18, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Carlos ESPARTOSA1, Julián RAMOS, Elena GONZÁLEZ-SEARA, Concepción GONZÁLEZ-GARCÍA, Adolfo MOYA, Antonio HUESO, Pilar BAEZA*

1 Centro de Estudios e Investigación para la Gestión de Riesgos Ambientales. ETSI-Agronómica, Alimentaria y Biosistemas. 28040 Madrid, España

Contact the author

Keywords

grapevine, Stem Water Potential, leaf temperature, Vapor Pressure Deficit, canopy development, soil water content, Crop Water Stress Index, infrared camera data

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

PROGRESS OF STUDIES OF LEES ORIGINATING FROM THE FIRST ALCOHOLIC FERMENTATION OF CHAMPAGNE WINES

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”

Application of ultrasonic and refractometric measurements in enological samples and related model solutions

AIM: The refractive index is a basic optical property of materials and a key tool for the determination of major components in musts, such as sugars

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality.
Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs).

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Towards more coherent rules for alcohol labelling in the European Union

In its 2020 beating cancer plan, the european commission announced plans for mandatory warning signs for alcoholic beverages. However, no concrete legislative proposal has been put forward so far. Instead, ireland passed national legislation in 2023 that requires warning signs for all alcoholic beverages from 2026. Despite significant effects for the common market, the eu commission did not this challenge this law in the so-called tris notification procedure. We argue that the commission’s inaction is consistent with the case law of the european court of justice: in the absence of harmonized rules, member states have a large margin of discretion to enact national health measures.