Withering of the ‘Moscato giallo’ grapes under covered space

Grapevine is one of the most relevant fruit crops worldwide, owing to its extensive distribution and considerable socio-economic significance.

Several traditional grapevine varieties that were historically widespread in Istria region (Croatia) until the mid-20th century have undergone severe genetic erosion following profound changes in viticultural practices from the 1960s.

With the increasing frequency and intensity of extreme weather events, viticulture is expected to face progressively drier and warmer conditions, increasing the need for sustainable adaptation strategies such as the identification of resilient Vitis vinifera L. varieties.

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Today, a variety of remote sensing tools are used to characterise plant performance. However, the vine is rarely studied, as a major crop specificity is canopy discontinuity. Registered images of the vineyard are anisotropic, therefore difficult to analyse.