GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Monitoring of ripening and yield of vineyards in Nemea region using UAV

Monitoring of ripening and yield of vineyards in Nemea region using UAV

Abstract

Context and purpose of the study ‐ Nemea region is the largest POD zone in Greece. Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated variety in Greece with significant wine potential. Due to the extension of the area there is a great variability of soil content and climatic conditions. Seven vineyards in the POD zone were selected and monitored for ripening evolution and yield of vine plots using UAV through the extraction of vegetation indices (NDVI, NDRE, GNDVI and OSAVI). Grapes were harvested at maturity and the enological potential was estimated. Winemaking was applied in order to evaluate the potential of each sub‐zone and in order to search if any connection with the vegetation indices. The aim of this study is to research the “terroir” impact in Agiorgitiko grapes and compare the quality features in order to split the Nemea region in subzones.

Material and methods ‐ Four flights took place during the summer of 2018. The UAV platform used was the DJI Matrice 100 and was equipped with the Parrot Sequoia camera. The collected images were combined into orthosmosaics and further analysis was made by combining these mosaics and extracting vegetation indices. From each vineyard grapes were sampled to be analyzed for their physicochemical properties (sugar content, total acidity, pH, YAN, color characteristics). Furthermore, grapes from each vineyard were harvested on the technological maturity level. The same vinification protocol was applied in all samples. After the alcoholic fermentation was conducted the wines were inoculated with lactic bacteria for malolactic fermentation. Classical analysis was performed in all samples.

Results ‐ Vegetation indices (NDVI, NDRE, GNDVI and OSAVI) showed significant differences in each vineyard. Also, significant differences were observed in grapes and wines originated from different vineyards. Phenolic and anthocyanin profile indicated a greater potential in wines from vineyards in higher altitude.

DOI:

Publication date: June 22, 2020

Issue: GiESCO 2019

Type: Article

Authors

Ioannis KATSIKIS (1), Dionissios KALIVAS (1), Georgios KOTSERIDIS (2), Maria Ioanna XENIA (2)

(1) AUA Department of Natural Resources Management & Agricultural Engineering, Laboratory of Soil Science and Agricultural Chemistry, G.I.S. Research Group, Athens, Greece
(2) AUA Department of Food Science & Human Nutrition, Laboratory of Oenology and Alcoholic Beverages, Athens, Greece

Contact the author

Keywords

Agiorgitiko, Remote Sensing, Ripening Monitor, Vegetation Indices, Wine Analysis

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma

For the first time, it was established that the timing of inoculation with LAB could significantly impact the concentration of many secondary metabolites leading to significant aromatic changes. From studied compounds, the most influenced were esters and diacetyl.

Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.

Volatile fraction of young Cabernet Sauvignon from Santa Catarina State, a new terroir in Brazil

A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005).

Wines produces without SO2 addition: which impact on their colour? An approach at the global and pigments levels

Since the 18th century, sulfur dioxide (SO2) is used in winemaking. Added at different steps, its antimicrobial but also antioxidasic and antioxidant properties are very helpful for winemakers. Nevertheless sulfur dioxide has a real potential health impact, particularly for sensitive consumers often highlighted by hygienists. Nowadays, a serious trend for “natural” wines (i.e. produced without any additives), as described by their producers, could be observed on the French market what match with a proliferation of wines elaborated without any sulfite addition. 

Chitosan from sustainable source: antimicrobial activity against undesirable yeasts for production of low-sulphite wine

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.