Terroir 2014 banner
IVES 9 IVES Conference Series 9 Construction of a 3D vineyard model using very high resolution airborne images

Construction of a 3D vineyard model using very high resolution airborne images

Abstract

In recent years there has been a growth in interest and number of research studies regarding the application of remote optical and thermal sensing by unmanned aerial vehicle (UAV) in agriculture and viticulture. Many papers report on the use of images to map or estimate the growth and water status of plants, or the heterogeneity of different parcels. Most often, NDVI or other similar indices are used. However, analysis of this type of image is difficult in vineyards covered with grass, because contrast between the green of the grass and the green of the vine is low and difficult to classify. This paper presents the acquisition methodology of very high-resolution (5 [cm]) images and their processing to construct a three-dimensional surface model for the creation of precise digital surface and terrain models in order to separate different strata of a vineyard.

The images were acquired with a Sensefly Swinglet CAM unmanned aerial vehicle at an altitude of 110 [m], allowing for a resolution of 5 [cm]. The images were combined using Pix4D software, with a lateral overlap of 75% and a longitudinal overlap of 60%. The produced digital terrain and surface model was subtracted and an extraction mask containing only vine pixel was created. The results show the importance of using a precise digital terrain model. The raster file obtained by subtracting the DSM and the DTM showed values between -0.1 and + 2 m. in good accordance with the average value of the vine. The great majority of pixels fell between the threshold (0.5 [m]) and the topping values 1.6[m]). Using this procedure and parameters, an extremely precise surface model is obtained, as well as the pattern of the vineyard rows and, to some extent, the location of different plants stocks. This mask could be used to analyse images of the same plot taken at different times. The extraction of only vine pixels will facilitate subsequent analyses, for example, a supervised classification of these pixels.

DOI:

Publication date: July 29, 2020

Issue: Terroir 2014

Type: Article

Authors

S Burgos (1), M Mota (1), D. Noll (1), W. Metz (1), N. Delley (2), M. Kasser (2), B. Cannelle (2)

(1) University for Viticulture and Oenology Changins, 1260 Nyon Switzerland 
(2) School of Engineering and management Vaud (HEIG-VD), 1400 Yverdon, Switzerland 

Contact the author

Keywords

UAV, vineyard, green cover, 3D-models, precision viticulture

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Effects of the addition of yeast derived products during aging in chardonnay sparkling winemaking

From the beginning of the yeast autolysis process, several interesting intracellular and cell wall constituyents are released to the media providing different characteristics to the wine, being this process extensively studied in sparkling wines due to their important contribution to their properties (1-2). Yeast derived products (YDs) try to emulate the natural yeast autolysis compounds release enhancing the organoleptic characteristics of resulting wines (2-3). This study is a comprehensive evaluation of the impact of the addition of different YDs added to base wine on the chemical, physical and sensory characteristics of the resulting sparkling wines. METHODS: Chardonnay base wine was employed to carry out this study. Three experimental YDs were added at 5 and 10 g/hL to the tirage liqueur: a yeast autolysate (YA), a yeast protein extract (PE) and an inactivated dry yeast from Torulaspora delbrueckii, (TD), and two commercial specific inactivated dry yeast: OPTIMUM WHITE® (OW) and PURE-LONGEVITY®(PL). After second fermentation, measurements were carried out after 3, 6, 9 and 18 months of aging on lees. General enological parameters, proteins, polysaccharides (HPLC-DAD-RID), volatile compounds profile (GC-MS), foaming characteristics (Mosalux), and descriptive sensory analyses were carried out.

Evaluation of shelf life of white wines in aluminium bottle: a modelling approach

Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].

Climate change projections in serbian wine-growing regions

Changes in bioclimatic indices in wine-growing region of Serbia are analyzed under the RCP 8.5 IPCC scenario.

Frost variability in the Champagne vineyard: probability calendar

Dans le vignoble champenois, le risque thermique associé au gel des bourgeons au printemps et en hiver est très mal connu et ne peut être envisagé qu’à l’échelle locale, en raison d’une variabilité spatiale forte. L’objectif de l’étude est d’appréhender ce risque de façon fiable et pluri locale en utilisant le réseau de stations météos récemment implanté.