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. 

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…

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Estimation of stomatal conductance and chlorophyll fluorescence in Croatian grapevine germplasm under water deficit    

Water deficit profoundly impacts the quality of grapes and results in considerable reductions in crop yield. First symptoms manifest with reduced stomatal conductance and transpiration, accompanied by the wilting of apical leaves and tendrils. So far, there is no available data on the water stress response in Croatian grapevine germplasm. Therefore, objective of this study was to determine influence of genotype and treatment on stomatal conductance (gsw), transpiration (E), electron transport rate (ETR), and quantum efficiency in light (PhiPS2).

Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

Detailed geological analyses of a plot belonging to the « AOC Gaillac » area have been carried out. This plot belongs to the left bank terraces of the Tarn River which coinciding with one of the three main terroirs of the AOC area. It is localised on the rissian-aged (≈ 200 000 yrs B.P.)

Australia’s Wine Future: A Climate Atlas

[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" text_orientation="center" custom_margin="65px||18px||false|false"...

Effects of post-fermentative cold maceration on chemical and sensory characteristics of Syrah, Cabernet Franc and Montepulciano wines

Astringency sensation decreases slowly during the aging of red wine. Complex reactions of condensation and precipitation of wine polyphenols are involved in this phenomenon. Wine composition and conditions of aging, such as temperature and oxygen availability, strongly influence evolution of the phenol matrix. Recently, a Post-Fermentative cold Maceration (PFM) technique was tested with the aim of accelerating reactions leading to the reduction of astringency and exploiting chemical compounds not extracted from the solid parts of grapes during the previous traditional maceration phase. To this purpose, an innovative maceration system was engineered and used to perform PFM trials on marc derived from vinification of different varieties of red grapes.