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…

Inactivated yeasts: a case study for the future of precision enology

Yeasts serve as highly versatile tools in oenology. They do more than just perform alcoholic fermentation. Nowadays, yeasts from various species, naturally present in grapes, are selected for specific non-fermentative applications. For example, the use of selected non-saccharomyces at the early stage of winemaking has become a common practice to limit the growth of unwanted microorganisms. When inactivated, yeasts can be fractionated into soluble and insoluble fractions providing a wide range of benefits related to structural components or specific metabolites.

Development of bioprospecting tools for oenological applications

Wine is the result of a complex biochemical process. From a microbiological point of view, the grape berry is characterised by a heterogeneous microbiota composed of different microorganisms (yeasts, bacteria and filamentous fungi) which will play a predominant role in the quality of the final product. At this level, yeasts play a predominant role in the chemistry of wine, as they

Zonificación vitícola y aplicación a la D.O. Montilla-Moriles, usando como referencia la variedad ‘Pedro Ximenes’

Se señalaron 28 parcelas, en la zona de D.O. Montilla-Moriles, repartidas por toda la superficie de viñedo, de ellas 12 se localizan en las Zonas de calidad Superior, en los términos municipales de Montilla

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Effect of Yeast Derivative Products on Aroma compounds retention in model wine

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).