Terroir 2020 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2020 9 History and innovation of terroir 9 Usefulness and limits of the crop water stress index obtained from leaf temperature for vine water status monitoring

Usefulness and limits of the crop water stress index obtained from leaf temperature for vine water status monitoring

Abstract

Aims: This work aimed i) to calibrate the accuracy of estimating vineyard water status by crop water stress index (CWSI) compared to stem water potential; ii) to determine the time interval during the day that best correlates to stem water potential and iii) to understand the its usefulness.

Methods and Results: Four levels of irrigation were set up in 2017 on a Cabernet-Sauvignon vineyard grafted to 110R in Morata de Tajuña (Madrid, Spain). The experimental design was a completely randomized four-block design. During two seasons, 2018 and 2019, stem water potential (SWP) and leaf temperature were measured at three time points during the day (8:00; 12.00 and 16:00 solar time) in five dates during 2018 and three dates in 2019. CWSI was calculated based on leaf temperature as the ratio: (Ttreat leaf  Twet)/(Tdry – Twet). Leaf temperature (Ttreat leaf) was measured with an infrared camera model FLIR-E60; Four shaded leaves per treatment were sampled at each time of measurement, for a total of 16 leaves per measurement interval. ANOVA for CWSI and stem water potential was also performed to compare the sensitivity of each parameter to vine water status. All statistical analyses were performed with the Statistix10 package.

Results showed that stem water potential was slightly more sensitive than CWSI to estimate vine water status. Different relationships were found during the season between CWSI and SWP. The determination coefficient was higher at midseason than at the beginning or late in the growing season. The highest R2 were found at noon and during the evening, being no-significant in the morning.

Conclusions: 

Crop Water Stress Index obtained from leaf temperature could be used to estimate plant water status although assuming that it is less sensitive than Stem Water Potential. The index was more accurate in describing the plant water status in midseason than either early or late in the season and better at midday and evening than in the morning.

Significance and Impact of the Study: The study confirms the use of CWSI as a tool to determine vineyard water status and its limitations. Limitations include its effectiveness being confined to midseason and measurements are recommended to be collected from noon onwards. We propose to keep CWSI lower than 0.6 from budbreak until bloom and to move within 0.6 to 0.8 during maturation to ensure SWP is over -1.0MPa (-10 bar) and within -1.0 and -1.2 MPa during ripening.

DOI:

Publication date: March 23, 2021

Issue: Terroir 2020

Type: Video

Authors

G. Camacho-Alonso, P. Baeza*, G. Mendoza, A. Hueso, A.M. Tarquis

Research Centre for the Management of Agricultural and Environmental Risks – CEIGRAM
Universidad Politécnica de Madrid, 28040 Ciudad Universitaria, Madrid, Spain

Contact the author

Keywords

Crop water stress index, stem water potential, thermal images

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Time stability of visitors’ preferences for preserving the worldwide cultural landscape alto douro wine region

The Alto Douro Wine Region (ADWR) was classified a world heritage site, specifically as a cultural landscape, by UNESCO, in 2001. The well known “Porto Wine” and other high quality wines are produced in the Douro region. As an attraction and touristic site, the cultural site has to meet the needs of more demanding visitors and to compete with a growing number of cultural sites, also classified by UNESCO. To achieve this goal, landscape managers and public authorities have much to profit from knowing and understanding visitors’ preferences regarding the attributes associated to its outstanding universal value.

Influence of the different cork stoppers and sulfur dose in champagne quality

As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region

Analyse climatique à l’échelle des Coteaux du Layon

Les études d’impact du climat sur la vigne nécessite de descendre à des échelles très fines car les facteurs climatiques sont tributaires de la topographie, la végétation, les expositions … Dans le cadre du programme ANR-JC Terviclim, 22 capteurs ont été installés dans les vignobles des Coteaux du Layon afin de caractériser le climat particulier de ces terroirs. L’analyse des températures montre de fortes disparités entre les data loggers et pourtant situés parfois sur les mêmes parcelles ou sur des parcelles voisines. Les indices bioclimatiques tels les degrés jours sont également contrastés suivant la situation des capteurs sur les coteaux.

Effects of the addition of biochar on the chemical parameters of a vineyard soil in South Tirol, Italy

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Dispersive liquid-liquid microextraction for the quantification of terpens in wines

In a highly competitive worldwide market, a current challenge for the beverage sector is to diversify the range of products and to offer wines and spirits with typicity and character.

During alcoholic fermentation, wine yeasts generate a large variety of volatile metabolites, including acetate esters, ethyl fatty acid esters, higher alcohols, volatile fatty acids and volatile sulfur compounds that contribute to the aroma profile of wine. These molecules, refered as fermentative aromas, are the most abundant volatile compounds synthetized by yeasts and the metabolic pathways involved in their formation have been well characterized. Furthermore, other molecules with a major organoleptic impact may be produced during wine fermentation including terpene derivatives. However, little information is available on the contribution of yeasts to the formation of these molecules, in particular on their ability to synthethise de novo the terpens derivatives or to produce hydrolytic enzymes involved in the release of varietal precursors.