Terroir 2010 banner
IVES 9 IVES Conference Series 9 Satellite imagery : a tool for large scale vineyard management

Satellite imagery : a tool for large scale vineyard management

Abstract

Remote sensing, using Near Infra Red wavelength, can characterize within-vineyard variability using vegetation index. Between 2007 and 2009, a study was led on the vineyards of a cooperative winery, in Fitou area (France) aiming at characterizing vineyard oenological potential. A vegetation index, green leaf cover, developed on crops (wheat, rice, corn…) was implemented on vineyards.
In a first stage, it was proved that the use of 2m/pixel resolution gave the same precision of field variability mapping than a 0,50 m/pixel resolution, which made possible the use of satellite datas, covering a 57 600 or 302 500 ha zone (respectively 24 km x 24 km or 55 km x 55km). Then a heterogeneity index, adapted from Pringle’s opportunity could be calculated for each vine, which can be characterized by an average leaf cover index (a “vigor” index), and an heterogeneity index. Detection of high levels of bare soil in a vine can also be identified automatically.
Based on these indexes, each vine can be characterized and gathered with other vines with the same characteristics (homogeneous vines with either low or high vigour, heterogeneous vines, abnormal vines with excessive bare soil….). According to such a classification realized just before veraison, the winery could select bins corresponding to each quality of vines. Separate vinifications proved sensorial differences on wines: homogeneous vines would give wines with intense jammy and spicy flavours, interesting body in mouth, and smooth tannins, whereas heterogeneous vines tended to produce wines with more red fruit and grassy aromas, and coarser tannins. These differences are consistent from year to year. This selection method is used on 50 % of carignan vines by the winery, which cannot be visited by its technical staff.

DOI:

Publication date: October 6, 2020

Issue: Terroir 2010

Type: Article

Authors

J. ROUSSEAU(1), H. POILVE(2), B. TISSEYRE(3), J. COLLAS(4), D. GRANES(5)

(1) Groupe Institut Coopératif du Vin La Jasse de Maurin F34970 LATTES
(2) INFOTERRA Parc Technologique du Canal – 15, Avenue de l’Europe F31522 RAMONVILLE , France
(3) SUPAGRO UMR ITAP Place Viala F34060 MONTPELLIER France
(4) Vignerons du Mont Tauch F11350 TUCHAN

Contact the author

Keywords

Remote sensing, satellite imagery, vine selection, wine quality, within-vineyard variability

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Use of mathematical modelling and multivariate statistical process control during alcoholic fermentation of red wine

Cyberphysical systems can be seen in the wine industry in the form of precision oenology. Currently, limitations exist with established infrared chemometric models and first principle mathematical models in that they require a high degree of sample preparation, making it inappropriate for use in-line,

Defoliation combined with exogenous ABA application results in slower ripening and improved anthocyanin profile

Reducing sugar accumulation in grape (Vitis vinifera L.) berries may be a way to mitigate the effect of climate change. Managing canopy and crop load is an effective way to do so, however, reducing canopy size has been demonstrated to induce undesirable effects on anthocyanins. The aim of this study was to test if an application of exogenous ABA on the grape berries of defoliated vines (⅔ of the leaves removed) can result in slower sugar accumulation while maintaining grape and wine quality. An experiment with defoliation and exogenous ABA application on directly on clusters (factorial design 2×2) was performed with ‘Tempranillo’ fruit-bearing cuttings.

Study of the impact of nitrogen additions and isothermal temperature on aroma production in oenological fermentation

Nitrogen and temperature are two important factors that influence wine fermentation and volatile compounds production. Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been developed.

Effects of post-fermentative cold maceration on chemical and sensory characteristics of Syrah, Cabernet Franc and Montepulciano wines

Astringency sensation decreases slowly during the aging of red wine. Complex reactions of condensation and precipitation of wine polyphenols are involved in this phenomenon. Wine composition and conditions of aging, such as temperature and oxygen availability, strongly influence evolution of the phenol matrix. Recently, a Post-Fermentative cold Maceration (PFM) technique was tested with the aim of accelerating reactions leading to the reduction of astringency and exploiting chemical compounds not extracted from the solid parts of grapes during the previous traditional maceration phase. To this purpose, an innovative maceration system was engineered and used to perform PFM trials on marc derived from vinification of different varieties of red grapes.

Key odorants of french syrah wines from the northern rhone valley

Little research has been undertaken to investigate the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley despite the historical importance of this cultivar for this wine region. The aim of the present work was to study the key odorants of Crozes-Hermitage wines made