Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 PulvéLab: an experimental vineyard for innovation in precision spraying

PulvéLab: an experimental vineyard for innovation in precision spraying

Abstract

One of the ways to reduce the use of pesticides is to adapt their dosage to the needs of the plant by using variable rate technology for managing field spatial variability. The recent evolution of technologies in the field of robotics, mechatronics and new information and communication technologies is paving the way for the development and diffusion of innovative digital solutions for precision spraying in vineyards. The PulvéLab is a new project launched in 2018 by the research joint unit team ECOTECH (IFV-IRSTEA). This project aims to accelerate innovation in precision viticulture by offering public and private partners a dedicated vineyard estate of 10ha (Hérault, France) to (i) test, (ii) evaluate and (iii) demonstrate the performance of their innovative solutions in operational conditions. The spatial and temporal variations of the vineyard were finely characterized. This characterization has been carried out in partnership with suppliers of vegetation index mapping, either by proxidetection sensors (Lidar IFV-IRSTEA, ForceA, Greenseeker), by Unmanned Aerial Vehicles (VineView, Chouette, Fruition Science) or by satellite (ICV-Terranis Oenoview), in order to analyze how these indices can help to establish management zone maps for dose reduction. For instance, we combined a map of vegetation acquired by VineView and the Optidose® model to obtain a dose recommendation map. Plant protection products saving was estimated at bunch closure stage between 10 to 29% according to the disease pressure and to the spatial dose adjustment scale.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Xavier Delpuech1,*, Adrien Vergès1, Anice Cheraiet2, Olivier Naud2, Sébastien Codis1

1 Institut Français de la Vigne et du vin (IFV), Montpellier, France.
2 ITAP, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier, France.

Contact the author

Keywords

Grapevine, spraying technologies, crop protection, precision agriculture.

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Application of viticulture zoning in Istria (Croatia) as important element for valorization of all territory resources (product, environment, tourism and others)

Un projet touristique innovant est en cours dans la zone historique croate d’Istrie Centrale, autour de la magnifique ville de Motovun. L’approche méthodologique repose sur le concept de «Système Productif-Global du Territoire» et s’appuie tout particulièrement sur celui de « Zonage Vitivinicole ». Elle tient compte de toutes les facettes, définies dans celui de « Grand Zonage » (Cargnello G., 1999).

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

Remote sensing and radiometric techniques applied to vineyards in two regions of Rio Grande do Sul, Brazil

The observation of Earth by satellites has demonstrated the feasibility of establishing differences between plant species, from their spectral features. The reflectance spectrum of vine plants follows this trend, being possible to identify vineyards in satellite images, among other species.

Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs

Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.

Does bioprotection by adding yeasts present antioxydant properties?

AIM: The bioprotection by adding yeasts is an emerging sulfur dioxide alternative. Sulfur dioxide is a chemical adjuvant used for its antiseptic, antioxidasic and antioxidant properties. Faced with the societal demand (Pérès et al., 2018) and considering the proven human risks associated with the total doses of sulfur dioxide (SO2) present in food requirements (García‐Gavín et al., 2012), the reduction of this chemical input is undeniable.