Terroir 2012 banner
IVES 9 IVES Conference Series 9 Precision viticulture: using on-board sensors to map vine variability and characterize vine trajectories

Precision viticulture: using on-board sensors to map vine variability and characterize vine trajectories

Abstract

Precision viticulture consists in using ICT (Information and Communication Technology) to implement more specific and better targeted technical vine practices. With proxy-detection, precision viticulture mobilizes on-board sensors, computers, and GNSS positioning. Three sensors were embedded on a tractor and tested on a plot with three champagne grape varieties. This plot is located at the Plumecoq experimental vineyard (CIVC, Champagne, France). The first sensor is a pruning wood sensor (Physiocap) designed and developed by CIVC. Physiocap is used during dormancy season to characterize vine architecture by measuring shoot vigor, shoot number and biomass. The other two are growing season sensors. GreenSeeker Trimble provides a vegetative vine index by measuring foliage porosity. Multiplex Force-A characterizes vine metabolism through chlorophyll, anthocyanin, flavonol, and nitrogen leaf content. Data from these sensors define the physiological state of the vine at the time of measure. The sensors can also map spatial vine variability within a plot or between plots. To understand the vineyard as a whole, the combination of biomass indexes and leaf contents is interesting. In this case, there was some good correlation between the indexes and yield and must compounds such as nitrogen, acidity or sugar. By collecting sensor data at several key stages, it is possible to plot vine trajectories. Vine trajectory describes the physiological developments made by the vineyard according to its initial potential. It depends on annual climatic conditions and physical environment. Vine trajectories are useful to understand the effect of year and terroir.

Download the PDF

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Sébastien DEBUISSON, Manon MORLET, Claire GERMAIN, Olivier GARCIA, Laurent PANIGAÏ, Dominique MONCOMBLE

Comité Interprofessionnel du Vin de Champagne (CIVC)

Contact the author

Keywords

Precision viticulture, vine trajectory, multiplex, NDVI, Pruning wood sensor

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Is your juice truly organic? An isotopic approach for certifying organic grape juice

The sustainability and authenticity of grape juice production have gained increasing attention, particularly regarding the environmental impact and health benefits of organic practices.

Read More

Carbon sequestration in vineyard soils: biomass utilization in a climate change scenario–the SUSTAIN project

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.

Read More

Influence of the type of tanks employed for winemaking on red wine phenolic composition

The grape maturation process is being affected by the consequences of global climate change and, as a result, there is a gap at harvest time between the technological maturity of grapes (mostly the concentration of sugar and acids) and its phenolic quality. Due to this gap, the wines elaborated using those grapes show a non-adequate phenolic composition, which results in defects on its color and astringency characteristics. Astringency is mainly related to the salivary protein precipitation because of the interaction not only with wine flavanols but also with other wine phenolics, such as flavonols or different pigments.

Read More

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

Read More

Enological, economical, social and viticulture ”terroir” units as fundamental elements of mosaic of “big” zoning

Nous savons tous très bien qu’on a assisté au cours de ces dix dernières années à une éclosion soudaine de recherches sur le zonage viti-vinicole qui, à partir par exemple du modèle du concept de “terroir”, se sont de plus en plus enrichies en passant aux “Unités ou Systèmes de Transformation” (UTTE) et “Valorisation” (UTCE) pour terminer avec les “Systèmes productifs globaux du Territoire” (UTB) comprenant en filière les aspects existentiels (UTBES), sociaux (UTBSO) et économiques (UTBEC) hypothisés dans le “GRANDE ZONAZIONE: Grand zonage” (MORLAT R., 1996, CARBONNEAU A., 1996, TOUZARD J.M. 1998, CARBONNEAU A., CARGNELLO G., 1996, 1998, CARGNELLO G., 1994, 1995, 1996, 1998, 1999, 2001, -MILOTIC A., CARGNELLO G., PERSURIC G., 1999, PERSURIC G., STAYER M., CARGNELLO G., 2000, MILOTIC A., OPLANIC M., CARGNELLO G., PERSURIC G., 2000).

Read More