Terroir 2016 banner
IVES 9 IVES Conference Series 9 Remote sensing applications in viticulture: recent advances and new opportunities

Remote sensing applications in viticulture: recent advances and new opportunities

Abstract

Remote sensing applications in viticulture have been a research theme now for nearly two decades, becoming a valuable tool for vineyard management. Metrics produced using remotely sensed images of vineyards have yielded relationships with grape quality and yield that can help optimise vineyard performance. While valuable at the scale of precision viticulture, opportunities for spatial applications at the terroir scale are yet to be fully explored. The spatial scale of terroir analysis is different to precision viticulture and requires adaptation and new models of analysis.

With the rising availability of high spatial and temporal resolution datasets, increasing computing power and advances in image processing software, the opportunities for vineyard interrogation through spatial analysis are increasing. Remote sensing and image analysis techniques that are becoming more accessible include: object based image analysis, spatiotemporal analysis, hyperspectral analysis and topoclimatology. Each of these techniques has potential for development within a viticulture and terroir context. This paper investigates the use of these techniques in a spatial science framework at various scales and identifies potential opportunities for their application in a terroir context, particularly in terms of terroir zoning.

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Andrew HALL (1,2,3)

(1) National Wine & Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
(2) School of Environmental Sciences, Charles Sturt University, Albury, NSW 2640, Australia
(3) Institute for Land, Water & Society, Charles Sturt University, Albury, NSW 2640, Australia

Contact the author

Keywords

terroir zoning, remote sensing, phenology, OBIA, topoclimate

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Rare earth elements distribution in grape berries

Rare Earth Elements (REEs) include 15 lanthanides, yttrium and scandium. Their occurrence in soil and plants seems to be closely tied to the geological composition of the underlying mother rock, to the physical and chemical properties of the soil and to the specific ability of the plant to take up and accumulate these microelements.

Read More

New understanding on sulfites reactivity in wine

Sulfur dioxide is widely used during winemaking as an antioxidant and antimicrobial agent. Bisulfite (HSO3−), the predominant form of SO2 at wine pH, reacts with several wine components forming sulfonated adducts.

Read More

Water availability at budbreak time in vineyards that are deficitary irrigated during the summer: Effect on must volatile composition


In recent years, Mediterranean regions are being affected by marked climate changes, primarily characterized by reduced precipitation, greater concurrence of temperature extremes and drought during the growing season, and increased inter-annual variability in temperatures and rainfall. Generally, high-quality red wines need moderate water deficit. Hence, irrigation may be needed to avoid severe vine water stress occurring in some vintages and soils with low holding capacity. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETO) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on must volatile composition at harvest.

Read More

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Read More

Comparative studies on the dynamics of fermentation of selected wine yeasts

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

Read More