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.

Download the PDF

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…

The problem of the increasing pH in sparkling wines caused by climate change: use of cationic exchange to correct it

In recent years, the increase in temperature and the changes in rainfall distribution caused by climate change are affecting vine and grape physiology and are consequently impacting wine composition and quality (Schultz, 2000; Jones et al., 2005).

Read More

Achieving Tropical Fruit Aromas in White Wine through Innovative Winemaking Processes

Tropical fruit aroma is highly desirable in certain white wine styles and there is a significant group of consumers that show preference for this aroma.

Read More

Physiological response of new cultivars resistant to fungi confronted to drought in a semi-arid Mediterranean area

Water is one of the most limiting factors for viticulture in Mediterranean regions. Former researches showed that water shortage hampers both vegetative and reproductive developments. INRA is running programs to breed varieties carrying QTL of tolerance to major fungi, i.e. powdery and downy mildews. Some varieties have been already certified or are close to be certified. However, little is known about the response of these varieties to water deficit, which behavior is critical for their development. This study characterized physiological responses of 4 new varieties to water deficit and described relationship between them.

Read More

Seed phenolics oxidation: development of a new ripening index 

During ripening seed tannins evolve, as demonstrated by the taste and color changes. In this work we tried to develop an objective, easy and fast index, useful for winemakers. In this direction we propose two different spectrophotometric indexes, one related to the molecular structure and tannin subunits linkages, and the other related to the antioxidant properties. Especially the second one gave very interesting and unexpected results.

Read More

Interactions of wine polyphenols with dead or living Saccharomyces cerevisiae Yeast Cells and Cell Walls: polyphenol location by microscopy

Tannin, anthocyanins and their reaction products play a major role in the quality of red wines. They contribute to their sensory characteristics, particularly colour and astringency. Grape tannins and anthocyanins are extracted during red wine fermentation. However, their concentration and composition change over time, due to their strong chemical reactivity1. It is also well known that yeasts influence the wine phenolic content, either through the release of metabolites involved in the formation of derived pigments1, or through polyphenol adsorption2,3.

Read More