Terroir 2010 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2010 9 Geology and Soil: effects on wine quality (T2010) 9 On-the-go resistivity sensors employment to support soil survey for precision viticulture

On-the-go resistivity sensors employment to support soil survey for precision viticulture

Abstract

There is an increasing need in agriculture to adopt site-specific management (precision farming) because of economic and environmental pressures. Geophysical on-the-go sensors, such as the ARP (Automatic Resistivity Profiling) system, can effectively support soil survey by optimizing sampling density according to the spatial variability of apparent electrical resistivity (ER).
The aim of this work was to test the sensitivity of the ARP methodology in supporting soil survey for precision viticulture. In particular, an optimization procedure for coupled geoelectrical and soil surveys is illustrated.
The research was carried out in a vineyard located in Tuscany (central Italy) affected by low yield due to soil salinity; the investigation was simultaneously conducted by soil survey and resistivity measurements. The ARP method consists in the electric current injection into the ground and in the continuous measure of the resulting potential, simultaneously providing three georeferenced values of ER related to 50, 100 and 170 cm depths for each point.
Forty-nine soil samples were taken at 10-30 cm depth and analyzed for moisture, particle size distribution and electrical conductivity. The best correlation (R2 = 0.609; P <0.01) was obtained between clay content and ER referred to the 0-50 cm depth (ER50).
The evaluation of the density reduction effect for both ARP and soil survey was expressed in terms of ER50 and clay predictability. Doubling the ARP swaths width (12 m) the ER50 accuracy was substantially in agreement with that obtained for the highest ARP survey density (22 swaths 6 m spaced); the further width doubling (24 m) provided a moderate accuracy. With regard to clay content prediction k accuracy values ranged between 0.87 and 0.49 for the 22 swaths/25 soil samples and 10 swaths/12 soil samples combination, respectively.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

M.C. Andrenelli, E.A.C. Costantini, S. Pellegrini, R. Perria, and N. Vignozzi

CRA-ABP- Centro per l’Agrobiologia e la Pedologia, Piazza M. D’Azeglio, 30 50121, Firenze, Italy

Contact the author

Keywords

ARP, ER, accuracy, precision viticulture, GIS, clay

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Amphora Wines: To Pitch Or Not To Pitch

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

Vacuum distillation of Muscaris pomace: temperature effects on aroma composition

The consumption of wine in traditional wine-producing countries like Italy, Spain, and France is decreasing.

Health benefits of wine industry by-products

The total global production of wine in 2021 was estimated at around 250 million hectoliters. The 30% of the total quantity of vinified grapes corresponds to wine by-products that represent nearly 20 million tons, of which 50% corresponds to the European Union. Wine by-products have been used for different purposes, in agriculture, cosmetics, pharmacy, biorefinery, feed, and the food