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…

Vineyard management for environment valorisation

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Exemples de zonage au Chili et en Amérique Latine

Ce document présente la situation viticole des appellations d’origine en Argentine, Brésil, Chili et Uruguay.
L’étude s’est restreinte uniquement à ces 4 pays, bien qu’il en existe d’autres avec une production viticole d’une certaine importance.

Influence of grapes origin and yeast strain on aroma profile of corvina and corvinone dry passito wines

Valpolicella is a wine region characterized by a wide use of the technology of grape drying for the production of two red passito wines, recognized as PDOs, “Recioto della Valpolicella” and the most famous “Amarone della Valpolicella”. Geographical origin of the grapes can influence wine composition by grape chemical composition yeast behaviour during fermentation. This study investigates the impact of different commercial yeast strains on aroma profiles of wines produced with withered grapes of different origins. In addition, the influence of spontaneous fermentation is also considered. METHODS: Experimental red wines were produced with a standard winemaking protocol with withered Corvina and Corvinone grapes obtained from two different geographical areas within the Valpolicella region. Fermentations were carried out with four different commercial yeasts plus a spontaneous fermentation. Wines were analysed by means of SPE- and SPME-GC-MS techniques and sensory analysis (sorting task).

Linking soil C cycling and microbial diversity under regenerative management in Northern California (USA) vineyards

Regenerative agriculture (RA) practices aim to minimize soil disturbance, keep soil covered, maintain living roots underground, and integrate livestock to improve soil health and sustainability.

Quantification of newly identified C8 aroma compounds in musts and wines as an analytical tool for the early detection of Fresh Mushroom Off-Flavor

The Fresh Mushroom Off-Flavor (FMOff) is a concerning undesirable aroma in wine specific of certain vintages, characterized by a typical button mushroom aroma. The appearance of this off-flavor is linked to the presence of certain fungus on the grape [1-3].