Terroir 2012 banner
IVES 9 IVES Conference Series 9 Soil electrical resistivity measurement: from terroir characterization to within-field crop inputs management

Soil electrical resistivity measurement: from terroir characterization to within-field crop inputs management

Abstract

Soil Electrical Resistivity measurement is a zoning tool used by soil scientists and agronomists in viticulture. Indeed, the measure enables to optimize pedological surveys (position and number of soil sampling) to obtain a very precise final soil map. Since 2007, Tutiac Winegrowers (Vignerons de Tutiac, Bordeaux) have decided to map all their vineyards (over 4000 hectares) with this technology. Maps are used by the Winery to provide advices more suited to the terroir: grass cover, fertilization, replanting (grape variety/rootstock), grape selection and to define the potentiality of each plot regarding market expectations. However, because of logistic reasons, the Tutiac Winery is not able to use the very high-resolution of the maps for within-field valorization (selective harvest). But, intra-block information of resistivity maps, crossed with complementary measures, can be used in a different way, in particular to cut down use of phytosanitary treatment. This paper presents the GIPI project which plans to vary the rate of crop inputs inside the field. Agronomic (input data, abacus) and technological aspects (software, direct injection sprayer) will be described through an example of a vineyard (25 hectares) where many measurements (resistivity, pedology, NDVI…) have been carried out.

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Xavier CASSASSOLLES (1), Jérôme OSSAR (2), Julien-Mathieu MARCISET (2), Michel DABAS (1)

(1) GEOCARTA, 5 rue de la Banque 75002 Paris – France
(2) VIGNERONS DE TUTIAC – La Cafourche 33860 Marcillac – France

Contact the author

Keywords

soil electrical resistivity, terroir, vigour, precision viticulture, direct injection, crop inputs

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

TCA – A status report on South African cork closures

Cork taint decreases the commercial value of wine as tainted wines are rejected by consumers. Although other compounds in wine and cork can also be responsible for causing a taint, 2,4,6-trichloroanisole (TCA) is regarded as the primary cause of cork taint. As cork taint is often used in marketing campaigns against natural cork closures,

Legal and economic evolution of the Japanese wine industry in the 21st century

Historically bounded by strict regulations with a focus on taxation since the 19th century, the japanese wine industry stands at a crossroads in the 21st century, necessitated by alignment with international standards and opening towards global markets.

Effect of stilbenes on malolactic fermentation performance of onoccocus oeni and lactiplantibacillus plantarum strains in wine production

Malolactic fermentation (MLF) is an important step in winemaking to improve wine quality through deacidification, increased microbial stability, and altered wine flavor. The phenolic composition of wine influences the growth and metabolism of lactic acid bacteria (lab) used for MLF.

Association between dietary pattern and wine consumption and Alzheimer’s disease in a cohort from La Rioja (Spain)

Addressing modifiable risk factors is the most promising strategy to prevent/delay Alzheimer Disease (AD)[1]. The aim of the study was to establish the connections between dietetic habits, wine consumption and AD. Thus, 98 volunteers were recruited: 50 diagnosed as AD and 48 healthy/controls. The Food Frequency Questionnaire (FFQ) was used for dietary patterns assessment and, based on these data, the Mind Diet Score was calculated. (Poly)phenol metabolites (especially derived from wine consumption) were analyzed by UPLC-QqQ-MS/MS in 24-h urine samples to confirm dietary (poly)phenol consumption.

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.