Terroir 2020 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2020 9 History and innovation of terroir 9 Spectral characterisation of fungal diseases on Vitis vinifera leaves

Spectral characterisation of fungal diseases on Vitis vinifera leaves

Abstract

Aims: The aims of this study were to (1) detect alterations in the reflectance spectra of vines with fungal diseases, (2) map these alterations, and (3) determine the best wavelengths which may be used as early indicators of fungal diseases in vines.

Methods and Results: Cabernet Sauvignon vines grown in pots and kept in a greenhouse were inoculated with the pathogens causing mildew, powdery mildew, black-foot and Petri disease. In early stages of disease development, reflectance measurements were performed using a FieldSpec 3 spectroradiometer, which were compared with data from healthy plants. Additional measurements were performed with chlorophyll meters. The investigation began with discriminant analysis, which revealed that symptomatic plants are indeed separated from the control ones. Reflectance spectra were therefore further investigated, looking for alterations on the shape of the spectra, characteristic of each disease. The disease descriptors were based on ratios between spectral features internal to a spectrum, a procedure which allowed the derivation of parameters intrinsic to each disease. A set of thresholds, defined as the intensity ratios of reflectance at selected wavelengths, was derived for the studied diseases. The selected wavelength ratios were 443/496, 443/573, 443/695, 443/1900, 496/573, 496/695, 516/1900, and 1900/2435 (values in nanometers), for which the spectra from symptomatic plants present shape changes of as much as 20% with respect to healthy plants.

Conclusions:

Spectral deformations were observed for the studied fungal diseases; they are larger for black-foot and powdery mildew, but some wavelength ratios are also indicators of downy mildew and Petri disease. Data from near-infrared in general carry more information compared with measurements at 1900 and 2435nm.

Significance and Impact of the Study: Since little is known on alterations of the reflectance spectra of vines, a better knowledge could be used in the development of sensors able to detect diseases through fast, non-destructive techniques. Early disease detection can lead to preventive actions which potentially can mitigate losses in grape yield and quality.

DOI:

Publication date: March 23, 2021

Issue: Terroir 2020

Type: Video

Authors

Pâmela A. Pithan1, Jorge R. Ducati1*, Lucas R. Garrido2

1Remote Sensing Center, Universidade Federal do Rio Grande do Sul, Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil
2Centro Nacional de Pesquisas em Uva e Vinho, EMBRAPA, Bento Goncalves RS, Brazil

Contact the author

Keywords

Grapevine diseases, leaf reflectance, spectroradiometry, disease detection

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Structural composition of polymeric polyphenols of red wine after long-term ageing: effect of vinification technology

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process.

Consumo hídrico de la vid, c.v. Listán negro, en la comarca de Tacoronte-Acentejo. Tenerife

Durante el bienio 1998-1999 se estudió el uso consuntivo de cultivos de viña var. Listán negro, en cuatro fincas situadas en la Comarca de Tacoronte-Acentejo, en la isla de Tenerife.

New insight the pinking phenomena of white wine

Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue.

Fresh odorous terpenoids in wines, multiples pathways of limonene degradation.

Mint aromas in wine, which manifest as “cool” or “fresh” character, can originate from different chemical classes, one of which is the terpenoids. A broadly diverse, naturally occurring class of chemical compounds, terpenes possess wide applications across multiple industries due to their pharmaceutical, antiseptic, medical, and aromatic properties. Monoterpenes, a subclass of terpenoids, likewise play a major role in wine sensory perception. Within the monoterpenes, those possessing “mint” odor qualities have often been studied in the context of “vegetal” or “herbal” wine faults; however, their role in positive aromatic evolution is less understood. Yet an extensive 2015 study of older premium Bordeaux red wines identified mint as a contributing factor in quality bouquet development. From that point, it was necessary to investigate the origins of those monoterpenes as well as the chemical conditions required for their development during ageing. Those two key points could finally facilitate predicting the apparition of minty character in older wines based on their composition while young.
A principal contributor is the cyclic monoterpene limonene, which was isolated relatively early in grapes and wine. Not only does limonene itself possess a cool, fresh odor, it is also a precursor for, and possible derivative of, additional mint monoterpenes. Among the most commonly found monoterpenes, limonene and its derivatives can constitute the majority of the essential oils of citrus fruits, mint and herb plants, and coniferous trees. Many of these mint monoterpenes also occur in grapes and wine. With aromas ranging from woody and earthy to citrus to mint and herbaceous, their contribution to wine is potentially diverse and multi-faceted. While sometimes, found at concentrations below the sensory threshold, synergistic effects between these molecules could render them perceivable.
This review looks at limonene and its transformation as studied in different matrices, and potential parallels or analogues in wine. Moreover, within the complex kinetics of wine aging, the relative concentrations of mint monoterpenes appears to continue to evolve and change, with additional evidence from model wine solutions suggesting they may even revert to their originating precursors. Continued study of mint monoterpenes and their role in wine aromatics will contribute to a deeper understanding of the development of aging bouquet and the longevity of premium wines.

Étude de la variabilité des facteurs naturels du terroir viticole, à travers une gamme d’A.O.C. en Anjou (France)

Un programme de recherche concernant les facteurs naturels et humains des terroirs viticoles a été développé dans le vignoble A.O.C. de l’Anjou, sur une surface d’environ 30.000 Ha