Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 A new AI-based system for early and accurate vineyard yield forecasting

A new AI-based system for early and accurate vineyard yield forecasting

Abstract

Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking operations. High errors in yield forecasting can be found in the wine industry, mainly due to the high spatial variability in vineyards, strong dependency on historical yield data, insufficient use of agroclimatic data and inadequate sampling methods. Today, errors can reach values within the range of 20%-30% per block. Thus, improved methodologies for early and accurate vineyard yield forecasting are needed. We proposed a new system for vineyard yield forecasting that integrates: systematic cluster counting, sampling and weight measurement; key agroclimatic parameters; vineyards spatial variability and the use of forecasting models based on artificial intelligence (AI). We carried out trials in high yield Cabernet Sauvignon (CS) vineyards located in Maule Valley (Chile), during seasons 2019 and 2020. We covered 13 blocks (66 ha) and two trellis systems (pergola and free-cordon). We characterized the spatial variability of blocks using Sentinel 2 images and NDVI analysis. We defined sampling units based on NDVI levels and we counted and sampled grape clusters and measured their weights during fruit-set and veraison. Key agroclimatic data were taken from public databases and we collected yield historical data from 2017 onwards. We trained and applied machine-learning models based on MARS, Random Forest and SVR algorithms. For the 2020 trial, in veraison, we obtained an average error of 7.6% per block against a 10.1% given by the traditional method (error is 23.5% for all the CS grapes of the company). Time dedicated to counting and sampling was significantly lower. As a result, we obtained a cost-efficient, early and accurate new system for vineyard yield forecasting.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Cuevas-Valenzuela, José1*; Caris-Maldonado, Carlos1; Reyes-Suárez, José Antonio2; González-Rojas, Álvaro1

1 Center for Research and Innovation (CRI) Viña Concha y Toro, Ruta k-650 km 10, Pencahue, Maule, Chile
2 Bioinformatics Department, Faculty of Engineering, Universidad de Talca, Campus Lircay, Talca, Maule, Chile

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Le cuivre sur raisins et moûts: dosage et intérêts de la mesure

Avec l’accroissement des surfaces viticoles conduites en Bio, la question de l’impact de la présence de résidus de cuivre (seul anti fongique autorisé dans l’UE dans ce cadre Règlementaire) sur le déroulement des fermentations et sur les qualités œnologiques et organoleptiques des vins s’est révélée de plus en plus cruciale.
Read More

The use of Hanseniaspora vineae on the production of base sparkling wine

Non-Saccharomyces yeasts have been associated, for many years, with challenging alcoholic fermentation processes. However, during the last decade the use of non-Saccharomyces yeasts in wine production has become increasingly widespread due to the advantages they can offer in mixed inoculations with Saccharomyces cerevisiae (Sc). In this respect, Hanseniaspora vineae (Hv), in synergy with Saccharomyces spp, represents an interesting opportunity to impart a positive contribution to the aroma complexity of wines. In fact, it is a well-known producer of pleasant esters, such as 2-phenylethyl acetate. This study compares the performances of Hv (strain Hv-205) in sequential inoculation modality to Sc in three Chardonnay musts for base sparkling wine production. No significant differences were observed in basic chemical parameters between wines except for titratable acidity, with a significantly decrease (up to 1.5 g/L) in Hv processes due to malic acid degradation. The analysis of the aroma compounds revealed remarkable differences in concentration of volatile metabolites, among others up to 37-fold increase of 2-phenylethyl acetate. In contrast, lower concentration of its alcohol were detected, suggesting higher acetylation activity by Hv.

Read More

Red wine extract and resveratrol from grapevines could counteract AMD by inhibiting angiogenesis promoted by VEGF pathway in human retinal cells

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks

Read More

Long-term flooding effects on the physiological and productive performance of Montepulciano and Sangiovese cultivars

Extreme climatic events, such as prolonged drought followed by intense flooding, increasingly impact viticulture, affecting vine physiology, productivity, and grape composition.

Read More

METAPIWI: unveiling the role of microbial communities in PIWI grapes for sustainable winemaking

The METAPIWI project advances viticulture research by examining microbial communities in PIWI (fungus-resistant) grapevines compared to traditional Vitis vinifera. It investigates how these microbes influence spontaneous fermentation and the production of distinct metabolites and aromas.

Read More