terclim by ICS banner
IVES 9 IVES Conference Series 9 Learning from remote sensing data: a case study in the Trentino region 

Learning from remote sensing data: a case study in the Trentino region 

Abstract

Recent developments in satellite technology have yielded a substantial volume of data, providing a foundation for various machine learning approaches. These applications, utilizing extensive datasets, offer valuable insights into Earth’s conditions. Examples include climate change analysis, risk and damage assessment, water quality evaluation, and crop monitoring. Our study focuses on exploiting satellite thermal and multispectral imaging, and vegetation indexes, such as NDVI, in conjunction with ground truth information about soil type, land usage (forest, urban, crop cultivation), and irrigation water sources in the Trentino region in North-East of Italy. Trentino, characterized by diverse landscapes ranging from forests to crop fields, is notable for its grapevine cultivation, a significant contributor to the Italian wine industry. Our research aims to analyze the past two decades of satellite data (NASA and Copernicus) using supervised and unsupervised learning methods. The objective is to develop models for soil classification, assessing crop health and growth stage (phenology), and optimizing water management practices, specifically in the context of tree crops (mainly vineyards and apple orchards) in this region. This analytical approach seeks to contribute to a more systematic understanding of the environmental and agricultural dynamics in Trentino, facilitating informed and sustainable land management practices.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Marco Moretto1*, Luca Delucchi1, Roberto Zorer1, Pietro Franceschi1

1 Research and Innovation Centre, Fondazione Edmund Mach, San Michele all’Adige (Trento), Italy

Contact the author*

Keywords

machine learning, remote sensing, Trentino, soil, water

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Impact of drought stress on concentration and composition of wine proteins in Riesling

Protein haze in white wines is a major technological and economic problem of the wine industry. Field tests were carried out in steep slope vineyards planted with Riesling grapes over 3 dry growing seasons to study the effect of drought stress on the concentration of proteins in the resulting wines. Plots suffering from drought stress were compared with surrounding drip irrigated plots. Riesling grapes were processed into wines by conventional procedures. Protein amounts of the isolated wine colloids of the stressed samples were always higher than those of the watered samples(mean watered 13.8 ± 0.44, mean stressed 17.4 ± 0.40 g 100 g-1). As a consequence, higher bentonite doses were needed to achieve protein haze stability of the drought stressed treatments.

Impact of some agronomic practices on grape skins anthocyanin content

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management.

Pinot noir: an endemic or a flexible variety?

Pinot noir has its historical roots in Burgundy and is generally considered as an endemic vine variety which means that its adaptation is very specific to this environment

Local adaptation tools to ensure the viticultural sustainability in a changing climate

[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"...

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.