Terroir 2010 banner
IVES 9 IVES Conference Series 9 Use of hyperspectral data for assessing vineyard biophysical and quality parameters in northern Italy

Use of hyperspectral data for assessing vineyard biophysical and quality parameters in northern Italy

Abstract

A total of 39 study sites from 11 commercial vineyards located in two traditional growing areas of Northern Italy were identified for airborne hyperspectral acquisition in summer 2009 with the Aisa-EAGLE Airborne Hyperspectral Imaging Sensor. Field sampling campaigns were conducted during the airborne overflights and around harvest, collecting canopy structural parameters, leaf and canopy biophysical characteristics as well as spectral signatures and must quality traits. Several vegetation indices were calculated from each plot to relate variations in canopy structure and foliar pigment concentration to vine status and grape quality parameters. The up-scaling model through TCARI/OSAVI index allowed to yield acceptable estimates of leaf chlorophyll content. However model refinements are needed to improve its capacity to taking into account understory grass cover at the highest instrument resolution.

DOI:

Publication date: October 8, 2020

Issue: Terroir 2010

Type: Article

Authors

F. Meggio, G. Fila, A. Pitacco

University of Padova, Department of Environmental Agronomy and Crop Science I-35020Legnaro (PD), Italy

Contact the author

Keywords

hyperspectral remote sensing, physiological indices, stress detection, airborne remote sensing

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Enhancing grapevine transformation and regeneration: A novel approach using developmental regulators and BeYDV-mediated expression

Grapevine (Vitis vinifera L.) is a challenging plant species to transform and regenerate due to its complex genome and biological characteristics. This limits the development of cisgenic and gene-edited varieties. One hurdle is selecting the best starting tissue for the transformation process, much like isolating suitable tissue for protoplasts. One promising method involves delivering crispr/cas components to protoplasts isolated from embryogenic calli, which are then induced to regenerate.

Screening of Italian red wines for quercetin precipitation risk index

Quercetin (Q), a phenolic compound released from grape skins during red wine maceration, has been identified as a source of instability in bottled wines, particularly Sangiovese, due to crystallisation. This phenomenon represents an economic challenge for producers and affects wine clarity and consumer perception.

Assessment of Mineral Elements in Wine Spirits Aged with Chestnut Wood

The mineral composition of wine spirit (WS) is of relevant interest due to its potential effect on physicochemical stability, sensory characteristics, and safety.1 Calcium (Ca) and iron (Fe) can form insoluble compounds, negatively affecting the WS clarity. Transition metals, e.g. Fe and copper (Cu), seem to play an important catalytic role on oxidation reactions involving phenolic compounds and other substrates for oxidation in WS

Oak wood influence on the organoleptic perception of red wine

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.