Terroir 2020 banner
IVES 9 IVES Conference Series 9 Methodology of climate modelling using land surface temperature downscaling: case study case of Gironde (France)

Methodology of climate modelling using land surface temperature downscaling: case study case of Gironde (France)

Abstract

Aim: Climate modelling in viticulture introduced new challenges such as high spatio-temporal monitoring and the use of dependable time series and robustness modelling methods. Land surface temperature (LST) is widely used and particularly MODIS thermal satellite images due to their high temporal resolution (four images per day). However, this data is not completely adapted to regional scale with its medium spatial resolution (1-km). Downscaling methods can improve spatial resolution using machine learning algorithms implementing multiple predictors as topographical variables and vegetation indices. In the last decades, classical bioclimatic temperature-based indices showed a specific spatial distribution depending on topographical variables and at once a significantly non-correlation with vegetation growing trend.  

Methods and Results: In the current study, an assessment of SVM Machine learning method was used to downscaling daily LST using topographical variables and vegetation indices as predictors at multiple spatial resolution. The aims of this study were to (1) evaluate daily LST time series through 2012-2018 period, (2) assess the impact of topographical variables and evolution of vegetation indices during vegetative season and (3) calculation of bioclimatic indices on the wine-growing area of the Gironde The dataset included: 1) daily time series of MODIS LST at 1-km (MOD11A1 and MYD11A1) and 2) topographical variables derived from Digital Elevation Model at 500 m (GMTED10). The first step was the pre-processing and reconstruction of time series. The second step was the downscaling of LST using SVM with topographical variables as predictors. For each day, a model was calibrated and validated to predict daily LST at finer spatial scale. The third step was the calculation of bioclimatic indices (Winkler and Huglin). The methodology was applied for the fourth LST MODIS products acquired at different times. For example, for the 2012 wine growing season Huglin index and Winkler index were calculated with the daily predicted LST (without vegetation indices as predictors but only topographical variables) on the Gironde area and have a globally similar spatial structure. The lowest values (≈ 1900°C for Huglin and 1340°C for Winkler) are concentrated on the coastline to the west and south of the Gironde. The highest index values (> 2000°C for Huglin and > 1700°C for Winkler) are located from the centre of the Gironde to the north-east. These warmer sectors are concentrated in the valley bottoms of the Dordogne and Gironde with higher values in the south of Libourne. LST predictions should be downscaled for the whole period (2012-2019) and the second experiment of the downscaling method includes vegetation indices as predictors.

Conclusion: 

The advantage of LST is their temporal and spatial covers in all the areas. However, data availability and bias must be taken into account and minimized. 

Significance and Impact of the Study:  At the scale of Gironde region, this downscaling method has been tested for the first time with MODIS Land Surface Temperature derived from thermal satellite images in a wine-growing context.

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Gwenaël Morin1*, Renan Le Roux2, Pierre-Gilles Lemasle1 and Hervé Quénol1

1LETG-Rennes, UMR 6554 CNRS – Université Rennes 2, Place du Recteur Henri Le Moal, Rennes – France 
2CIRAD, Forêts et Sociétés, F-34398 Montpellier, France

Contact the author

Keywords

Climate modelling, topographical downscaling, thermal satellite imagery, bioclimatic indices, Gironde

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Volatile Organic Compound markers of Botrytis cinerea infection in artificially inoculated intact grape berries

The addition of partially dehydrated grapes to enrich must composition for producing complex dry/sweet wines represents a traditional practice in several regions of the world. However, the environmental conditions of dehydration chambers may facilitate the infection of Botrytis cinerea Pers. by promoting disease and provoking large grape losses. B. cinerea attack can induce alterations in the profile of volatile organic compounds (VOCs), which could be detected by sensors specifically trained to detect infection/disease-related compounds. These sensors could facilitate the early detection of the infection, consequently allowing to adjust some dehydration parameters.

Baccus: from framework to web platform for self-assessment of wine sustainability

Sustainability is becoming an increasingly present challenge, whether due to an increase in the level of perception and demand from consumers and stakeholders or the rise of events linked to climate change, which directly impacts agricultural-based sectors such as the vine and wine industry.

Short-term relationships between climate and grapevine trunk diseases in southern French vineyards

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.