Terroir 2020 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2020 9 History and innovation of terroir 9 Prospects of thermal imaging as a non-invasive tool to assess water status for irrigation scheduling in commercial vineyards

Prospects of thermal imaging as a non-invasive tool to assess water status for irrigation scheduling in commercial vineyards


Aim: Irrigated viticulture is expanding worldwide mainly as a short-term adaptation strategy to climate change. Plant-based methods are increasingly being used for irrigation scheduling in commercial vineyards. Canopy temperature (TC) has long been recognized as an indicator of plant water status. TC, but also the thermal stress indices, e.g. crop water stress index (CWSI) and stomatal conductance index (IG) have been used to support and manage irrigation in several crops including grapevine. The goal of this work was to review thermal imaging as non-invasive tool to assess water status in commercial vineyards in Rioja (Spain) and in the wine regions of Douro and Alentejo (Portugal). 

Methods and Results: Thermal cameras were used as ground based portable sensors to manually assess water status. Significant correlations between TC and/or thermal indices and stomatal conductance or stem water potential (Ψstem) were observed in the vineyards of these top wine regions. Recently, a thermal camera was also mounted in an all-terrain-vehicle for the on-the-go acquisition of thermal images. TC, CWSI and IG were significantly correlated to Ψstem at both canopy sides. Water status of a commercial Tempranillo vineyard was also evaluated using on-the-go thermal imagery retrieved from a moving quad at 5 km/h in Rioja. Moreover, an infrared radiometer was installed in an autonomous terrestrial robot to assess and map water status of commercial Touriga Nacional vineyard in the Douro Valley. 


Several trials carried out in Spain and Portugal showed the effectiveness of thermal imaging to monitor water status in commercial vineyards.

Significance and Impact of the Study: Our results are promising and show the potential of thermal imaging as a non-invasive technology in precision viticulture to evaluate vineyard water status, helping grape growers to optimize irrigation management.


Publication date: March 23, 2021

Issue: Terroir 2020

Type: Video


Javier Tardaguila1*, Maria P. Diago1, Juan Fernández-Novales1, Inés Hernández1, Salvador Gutierrez2, Fernando Alves3, Joana Valente3, Ricardo Egipto4, Gonçalo Victorino5, J. Miguel Costa5, Carlos M. Lopes5

1Televitis Research Group. University of La Rioja. 26006 Logroño, Spain
2Department of Computer Science and Engineering, University of Cádiz, 11519 Puerto Real, Spain
3 Symington Family Estates, Travessa Barão de Forrester 86, 4431-901 Vila Nova de Gaia, Portugal
 4INIAV, I.P. Pólo de Dois Portos, Quinta da Almoínha. 2565-191, Dois Portos, Portugal
5LEAF, Instituto Superior de Agronomia. Universidade de Lisboa. 1349-017 Lisboa, Portugal

Contact the author


Sensing technologies, non-invasive sensor, CWSI, IG, precision irrigation


IVES Conference Series | Terroir 2020


Related articles…

Influence of oak species on the differentiation of aged brandies using chemometrics approach based on phenolic compounds UHPLC fingerprints

Oak is the main material used in cooperage for making barrels and wood chips destined to aged spirits and wines. Quercus alba L., Quercus petraea L. and Quercus robur L. are three of the most commonly used oak species in cooperage companies.

Contribution of Piperitone to the mint nuances perceived in the aging bouquet of red Bordeaux wines

During the tasting of a fine, old wine, the aromas generated in the glass are intertwined in an intimate, complex manner, expressing the fragrance of the aging bouquet. This aging bouquet, which develops during bottle storage through a complex transformation process, may result in a broad palette of nuances. Among these, undergrowth, truffle, toasted, spicy, licorice, fresh red- and black-berry fruit and mint descriptors were recently identified as features of its olfactory representation for red Bordeaux wines. Although a targeted chemical approach focusing on volatile sulfur compounds revealed the role played by dimethyl sulfide, 2-furanmethanethiol, and 3-sulfanylhexanol as molecular markers of the typicality of the wine aging bouquet of red Bordeaux wines, its chemical transcription has only partially been elucidated.

Viticoltura dl montagna: elemento di tutela e valorizzazione del territorio

[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" text_orientation="center" custom_margin="65px||18px||false|false"...

Gamay And Gamaret Winemaking Processes Using Stems: Impact On The Wine Aromatic Composition.

Stems may bring various benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity.

Crossed approaches to experimental economics and sensory analysis regarding noble rot sweet wines perception

Noble rot sweet wines are reputed wines, traditionally elaborated according to a singular vinification process involving the harvesting of overripe grapes under the action of the ascomycete fungus Botrytis cinerea.