Terroir 2010 banner
IVES 9 IVES Conference Series 9 Development of a GRASS-GIS application for the characterization of vineyards in the province of Trento

Development of a GRASS-GIS application for the characterization of vineyards in the province of Trento

Abstract

The physical factors that influence the grape ripening include elevation, slope, aspect, potential global radiation, sun hours and soil type of the vineyards.

Many of these features could be derived from Digital Elevation Models (DEM), using Geographic Information Systems (GIS). There are several commercial and open-source GIS-applications available and also the geodata are continuously increasing in amount, spatial resolution, frequency, but their use remains matter of specialists!
In the present work we developed an easy to use and open-source application, accessible on the web, exploiting the functionalities of GRASS-GIS in the analysis of geospatial data and PostgreSQL/PostGIS as geodatabase, allowing a rapid characterisation of the sites.

Each vineyard is identified through the compilation of a simple form on the web. The required fields are the cadastral codes of the zone as well as of the parcels, which composes it. After sending the request an automatic procedure starts, which extracts the geometry of the vineyard from the vector cadastral map of the Autonomous Province of Trento, provided by the PAT – S.I.A.T. office (www.siat.provincia.tn.it). The Digital Terrain Model at 10 m resolution (PAT –S.I.A.T.) was used in the open source GIS software GRASS 6.4 to derive the slope and aspect maps (r.slope.aspect function), whereas the cumulated global radiation, and mean insolation (sun hours) during the vegetative period (1st April – 31th October) were calculated at 20 m resolution using the r.sun command. In the following step GRASS GIS performs the query of all the available raster maps (digital elevation model, slope, aspect, etc.) within the limits of the vineyard and returns the correspondent mean values.

Moreover three bioclimatic indices (Winkler, Huglin, and Gladstones) are automatically calculated, based on modelling of 10-years of meteorological data from 64 weather station distributed over the Province, and the elevation of the site.

The data are automatically stored in the ‘vineyards’ table of the database and result immediately available on the web. The procedure is written in php and can be adapted to every region and purpose, modifying the vector and the raster layers. The input of the cadastral data can occur also by means of a comma separated values (.csv) sheet, allowing the characterisation of hundreds of vineyards in few minutes.

Related articles…

On the meaning of looking for terroir perceptions in blind tastings

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

The smoking gun of climate change in wines

In this audio recording of the IVES science meeting 2022, Antonio Graca (Sogrape, Portugal) speaks about smoke taint and climate change. This presentation is based on an original article accessible for free on IVES Technical Reviews.

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Managing nitrogen balance in cover-cropped vineyard

In this audio recording of the IVES science meeting 2022, Thibaut Verdenal (Agroscope, Pully, Switzerland) speaks about managing nitrogen balance in cover-cropped vineyard. This presentation is based on an original article accessible for free on OENO One.

Waste valorization in winery and distillery industry by producing biofertilizers and organic amendments

The winery and distilling spirits industry generate a remarkable amount of by-products and wasted, that are not properly managed, posing socioeconomic problems and environmental risks, due to its seasonal and polluting characteristics.