High-resolution aerial thermography for water stress estimation in grapevines

El tema que me corresponde tratar en esta mini conferencia sobre “Caracterización vitivinícola de las Malvasías en Canarias”, es por razones obvias la parte que atañe a la Isla de La Palma.

The development of off-flavours in wine distillates, particularly those associated with the tails fraction, is a key issue in the production of high-quality spirits.

Currently, climate change represents one of the major issues for the wine sector. The increasing temperature already recorded and expected in the upcoming years reduce the vegetative cycle of the grape varieties planted in Bordeaux area, affecting the physicochemical parameters of grapes and consequently, the quality of wine. From a sensory point of view, the attenuation of the fresh fruity character in some varietals is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive and ecological strategy on global warming, some winegrowers have initiated changes in the Bordeaux blend of vine varieties using late-ripening grape varieties [2]. 

Climate change poses significant challenges to the global wine sector, with cool-climate countries particularly vulnerable to its effects. The research employs a panel data analysis to investigate the impact of climate change on the wine industry in 66 countries, focusing on 11 cool-climate countries located north of the wine belt in the northern hemisphere. Utilizing data from OIV, FAO and climatic statistics from the climate change knowledge portal of the world bank spanning from 1961 to 2020, the research examines the relationship between temperature, precipitation, and wine production.

Ozone is a potent oxidizing compound that quickly decomposes into oxygen without residues. Previous works reported that ozone is not only a disinfectant that directly harms the pathogens of the vine but also activates systemic defense systems in the plant by activating oxidative stress. We assume these systemic defense mechanisms are essential to the vines’ resistance to downy and powdery mildew (Plasmopara viticola & Erysiphe necator, respectively). The goals of the research are to examine the effect of spraying with ozone water on the plant’s resistance against the mentioned pathogens as well as to characterize the metabolic profile of the plants treated with ozone as well as physiological characteristics in the vines such as the level of Photosynthesis and crop yield. Vines in the vineyard sprayed with ozone water at concentrations of 2 and 4 PPM weekly and biweekly, untreated control & conventional spray. Leaves were taken from vines 2,4,7,9 and 11 days after exposure to ozone and inoculated with the pathogens.