terclim by ICS banner
IVES 9 IVES Conference Series 9 Hyperspectral imaging and machine learning for monitoring grapevine physiology

Hyperspectral imaging and machine learning for monitoring grapevine physiology

Abstract

Rootstocks are gaining importance in viticulture as a strategy to combat abiotic challenges, as well as enhancing scion physiology and attributes. Therefore, understanding how the rootstock affects photosynthesis is insightful for genetic improvement of either genotype in the grafted grapevines. Photosynthetic parameters such as maximum rate of carboxylation of RuBP (Vcmax) and the maximum rate of electron transport driving RuBP regeneration (Jmax) have been identified as ideal targets for breeding and genetic studies. However, techniques used to directly measure these photosynthetic parameters are limited to the single leaf level and are time-consuming measurements. Hyperspectral remote sensing uses the optical properties of the entire vine to predict photosynthetic capacity at the canopy level. In this study, estimates of Vcmax and Jmax were assessed, in six different rootstocks with a common scion, using direct measurements and canopy reflectance obtained with hyperspectral wavelengths (400 to 1000 nm). Using artificial intelligence-based modeling, prediction models were developed for Marquette on the six different rootstock genotypes. Results for direct and indirect measures indicate that each rootstock promotes differences in scion Vcmax and Jmaxprofiles across the season. Application of machine learning and neural networks of spectral data provided good predictions of both photosynthetic parameters. 

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Prakriti Sharma1, Anne Fennell1*

1 South Dakota State University, Brookings SD, USA

Contact the author*

Keywords

Hyperspectral, photosynthesis, neural networks, rootstock

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln).

Read More

Characterization of a strain of Lachancea thermotolerans, microorganism of choice when facing the climatic challenges of the wine sector

Current climatic challenges in the wine sector require innovative solutions to maintain the quality of wines while adapting oenological practices to changing conditions. This article presents the detailed study of a lachancea thermotolerans strain on matrices typical of the French mediterranean area.

Read More

Potential use of the yeast Starmerella bacillaris as a sustainable biocontrol agent against gray mold disease in viticulture

Pest biocontrol strategies are gaining attention as eco-friendly alternatives to the use of synthetic pesticides, including in viticulture.

Read More

Premiers résultats d’une étude des caractéristiques analytiques et sensorielles de vins de Syrah selon leur terroir

A set of Syrah plots covering a wide range of terroirs distributed in the vineyards of the Rhone Valley and the Mediterranean South is examined through their oenological and sensory characteristics. The multidimensional analysis of data leads to the following groupings: (1) A group of unstructured wines with a simple aromatic profile dominated by fruity-floral notes; they come from plots where the ripening conditions have been disturbed by unfavorable climatic conditions, or an excess harvest.

Read More

Bio-acidification of wines by Lachancea thermotolerans

Insufficient acidity in grapes from warm climates/vintages is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. An alternative approach involves bio-acidification with the yeast Lachancea thermotolerans (LT) via lactic acid production during fermentation.

Read More